ConfectioneryNews Podcast William Reed Business Media

At the end of 2023, Colombian sustainable brand Chocolate Cordillera announced that 106 female cocoa farmers from Urabá Antioquia had completed the first module of its ATENEA sustainability program, giving some the confidence to become fully independent and start their own businesses. Alejandra Sarasty, Chief Global B2B Officer at Colombia’s Compañia Nacional de Chocolates (owners of Chocolate Cordillera), explains the significance of the milestone for the women directly involved and the cocoa sector in general.

As many know, the cocoa industry is sometimes opaque and complex. Still, confessed chocolate-lover Jon Trask, who is also CEO of Dimitra, says his company's recently developed Blockchain Deforestation Platform could provide a solution to help farmers continue exporting their beans into the European Union – the world’s largest chocolate market.

Fine Chocolate Industry Association (FCIA) has launched a new membership drive with special incentives as it seeks to attract more craft chocolate companies and grow its impact.

A recent article in National Geographic described York as ‘England’s chocolate capital’. The city was home to two major confectionery companies, Terry’s founded in 1767 and Rowntree’s in 1862, the inventor of KitKat, which is still produced today at the Nestle factory. The city is also home to several artisan chocolatiers who are also keeping the tradition alive, including York Cocoa House.

As VP of Corporate Communications at Barry Callebaut Group, Christiaan Prins was at the forefront of many of the recent sustainability challenges in the cocoa sector. He has now established a new strategic communications consultancy, theLOOP Communications, to use his expertise to help companies enhance their trust factor in supply chains. In an exclusive interview for our latest podcast episode, he reflects on his time at Barry Callebaut and the issues still facing the chocolate industry.

Bunge is one of the leading producers and suppliers of specialty plant-based oils, fats, and proteins, many of which are used in the confectionery industry. Its supply chain is vast, and during these turbulent times food security is a concern along with sustainability. ConfectioneryNews talks with Nicolas Priou, Sustainability Manager at Bunge, on transparency and traceability – and also how Bunge is reacting to the impact of conflict (in Ukraine), drought, and trade disruptions to make sure food and ingredients are delivered to its worldwide consumers.