Häagen-Dazs is introducing Ruby cacao in two new products and at its branded shops for a limited time.

Mars Wrigley has unveiled the largest Snickers bar ever created during a Guinness World Records title attempt at the company's Waco, Texas plant.

Barry Callebaut has announced that in fiscal year 2018/19 it sourced 51 percent of its ingredients sustainably, up from 44 percent the previous year.

A consortium of chocolate manufacturers, certification groups and non-governmental organizations have joined forces to call on the European Union to strengthen its human rights and environmental requirements for companies participating in the global cocoa supply chain.

Barry Callebaut has been granted a Temporary Marketing Permit by the U.S. Food and Drug Administration, clearing the way to market Ruby as chocolate in the United States.

Jacobs Holding AG, majority stakeholder of Barry Callebaut AG, has sold 10.02 percent of its shares in the Swiss company with the goal of diversifying its investment portfolio and further supporting the Jacobs Foundation.

The characteristics that set haute chocolate apart can be seen at the microscale, thanks to recent research performed by researchers from the University of Guelph at the Advanced Photon Source, located at the U.S. Department of Energy’s Argonne National Laboratory.

Puratos has opened an innovation center in Chicago, the company’s sixth innovation center in the U.S.

Olam Cocoa has launched the Cocoa Compass program, designed to support the creation of an environmentally positive, professionalized and quality focused cocoa supply chain.

The Professional Manufacturing Confectioners Association (PMCA) hosted a chocolate short course at the University of California-Davis last month to increase its presence on the West Coast.