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.

Cocoa organizations in Cote D’Ivoire and Ghana are reviewing the status of all cocoa sustainability and certification programs to put greater emphasis on implementing the living income differential the countries established in July.

Jason Harty, Theo’s chief marketing officer, recently spoke with Candy Industry about the thought process behind the brand’s latest redesign, as well as the importance of supporting cocoa farmers.

The United Nations Development Programme and the FairChain Foundation have created The Other Bar, a chocolate bar that challenges consumers to take direct action against poverty.

Barry Callebaut Group has launched two varieties of chocolate sweetened with cacaofruit as part of its mission to advance cocoa sustainability and drive innovation in the category.

Bensdorp, a Barry Callebaut premium cocoa brand, has introduced Natural Dark, a 100% natural dark cocoa powder with a superior taste experience. 

While blueberries, almonds, avocados and kale have perennial spots on the superfoods list, the NPD Group has outlined three “emerging superfoods” it's tracking due to increased interest in them.

Tony's Chocolonely has launched two new flavors this summer: White Raspberry Popping Candy and Milk Chocolate Honey Almond Nougat.

The Barry Callebaut Group has broken ground for its new chocolate and compound manufacturing facility in Baramati, India.

Nestlé has created a 70% dark chocolate made entirely from the cocoa fruit, using the pulp as a natural sweetener instead of refined sugar.