“This year, we celebrate the fifth anniversary of Forever Chocolate, and I am extremely proud of the progress that we have made since 2016, creating tangible impact on the ground,” said Barry Callebaut Group CEO Peter Boone.

Chef Christophe Rull won the U.S. selection round of the Cacao Barry World Chocolate Masters, held Oct. 7-8 at the Chocolate Academy in Chicago. He’ll face the best pastry chefs from around the world next year in the World Chocolate Masters final.

The Puratos Group has begun expanding its Belcolade facility in Erembodegem, Belgium, with the goal of making the site carbon neutral.

Cargill’s activities in Côte d’Ivoire span more than two decades, including the opening of the Yopougon plant in 2000.

 At €100 million, the facility is the largest investment Barry Callebaut has ever made in its operations network.

Scan through the 2021 chocolate-related FDA food recalls, and you’ll see a common theme — undeclared allergens. But there are things manufacturers can do to prevent them.

The newest Snickers flavor gives a nod to the fall and football season. 

Research and Markets says the growth in Mexico’s cocoa market is driven by a governmental push and sustainability programs by international companies.

Built on SwissDeCode's DNAFoil proprietary technology, and incorporating underlying research from Mars Wrigley, the new solution enables field personnel to quickly test cocoa trees.