Guittard expands efforts to protect cocoa flavor in Ghana, Ivory Coast, Indonesia

Company establishes flavor labs to teach sensory assessment skills.

February 7, 2019

Guittard Chocolate Co., as part of its Cultivate Better sustainability platform, has expanded its flavor quality work in Ghana, Ivory Coast and Indonesia.

Mars aims to triple cocoa yield through development of disease-resistant cocoa

Company, cocoa farmers to tap genetic knowledge to improve crops, reduce pesticide use.

Alyse Thompson

May 7, 2018

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Mars, Inc. plans to triple its global cocoa yield through developing more disease-resistant clones and continuing to improve farmer practices based on genetic knowledge of cocoa.

Relax, chocolate probably won’t go extinct in 40 years

Headline claiming cacao extinction goes viral, scares chocolate-lovers everywhere.

Alyse Thompson

January 10, 2018

Last week, Business Insider posted a story titled “Chocolate is on track to go extinct in 40 years.” Yikes. That’s enough to inspire fear in the hearts of chocolate lovers everywhere — and compel them to click on the link.

Cocoa sustainability dominates discussion at World Cocoa Foundation meeting

Guests, leaders of cocoa-producing countries consider solutions for the future.

June 20, 2012

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"Better Cocoa: Driving Transformation & Measuring Success" was the theme of this year’s World Cocoa Foundation’s 21st bi-annual partnership meeting.

2021 Candy State of the Industry

On Demand Confectionery industry experts weigh in on the state of the candy industry, which has gone through the most massive shift in recent memory after grappling with COVID-19. While confectionery as a whole proved to be “pandemic proof,” not every individual category fared so well. Experts will share the insights they’ve gleaned over the last year, while also offering predictions on what’s to come.

People want their treats, but don’t always want all of the dietary impact resulting from indulgent decisions. As a result, the popularity of low-sugar and no-sugar candy and confectionery products continues to grow. But who is buying these products, where are they buying them, and why?

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Does your company plan to develop or introduce products over the next year that fit any of the following trends?

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Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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Items Tagged with 'cocoa genetics'

ARTICLES

Guittard expands efforts to protect cocoa flavor in Ghana, Ivory Coast, Indonesia

Mars aims to triple cocoa yield through development of disease-resistant cocoa

Relax, chocolate probably won’t go extinct in 40 years

Cocoa sustainability dominates discussion at World Cocoa Foundation meeting

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