Barry Callebaut's Accent range is expertly crafted to be used in a wide variety of applications, including panning, thin-to-thick enrobing, solid molding and hollow molding.

Barry Callebaut has launched Cabosse Naturals, a range of 100% pure cacaofruit ingredients including pulp, juice, concentrate and cascara, a fine flour made from the peel of the fruit.

Cargill has launched CocoaWise, a digital portal that allows food and beverage manufacturers to have increased knowledge of the origin of the products they source from Cargill’s direct supply chain.

Guittard Chocolate Co. is launching the Cultivate Better cocoa initiative, a new program that engages with cocoa-growing communities to improve and protect unique flavor profiles while also developing integrated community initiatives that yield collaborative impact traceable to the farm level.

The Alter Eco Foundation will work directly with cacao farmers to help them transition to dynamic agroforestry, a method of regenerative agriculture with environmental, economic and social benefits.

In celebration of Women’s Equality Day on Aug. 26, Fairtrade America highlights the progress made by its gender equality initiatives across the globe while continuing to strengthen its role as an ally to women in farming communities.

London-based design studio PriestmanGoode has unveiled new designs using cacao industry byproduct to help reduce plastic packaging used in takeaway food deliveries.

Though Africa supplies 70 percent of the world’s cocoa, the “statistical equivalent of 0 percent” of the world’s chocolate is produced there, says Tim McCollum, founder of Beyond Good. He's hoping to change that.

Nestlé, the Ivory Coast’s government and the nonprofit Earthworm Foundation are partnering to protect the country’s Cavally Forest Reserve and its endangered species from deforestation.