Breaking News on Confectionery & Biscuit Processing
Towards greener palm oil: How Bunge is changing the sustainability landscape - LISTEN
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.
Madagascar chocolate brand MIA returns to ISM with a new product – and a plan to make cocoa ‘Fairmade’ - LISTEN
Premium sustainability chocolate brand MIA (Made in Africa) has carved out a unique reputation for itself since launching several years ago in Madagascar, crafting bean-to-bar products in cocoa-growing communities.
Divine intervention at SOTIC keeps cocoa sustainability in focus for the NCA - LISTEN
In closing this year’s NCA State of the Industry Conference in Miami, John Downs, the association’s President and CEO, said one of the ‘Strategic Bets’ for the next 12 months is to address the largest Environmental, Social and Governance (ESG) issues that impact the reputation of the chocolate and candy industry.
You say ‘CACAO’ – I say ‘COCOA’: Fine Chocolate Glossary aims to clear up confusion surrounding chocolate nomenclature
Have you ever wondered what the difference is between ‘CACAO’ and ‘COCOA’? So do we! For consistency, ConfectioneryNews’s editorial guide uses the word 'COCOA', except when quoting other sources, but it can get a little confusing ...
Cargill’s Cocoa Promise – 10 years on, what lessons have been learned?
Cargill’s commitment to cocoa sustainability stretches back to 2000, when it began offering seminars to cocoa farmers. Kate Clancy has been with Cargill and working in sustainability since 2011, taking up her recent position of Group Sustainability Director, Cocoa & Chocolate at the end of 2021. She speaks exclusively to CN on the initiative and wider issues affecting sustainability in the cocoa supply chain.
The 2022 Cocoa Barometer reports on poor returns in the fight to make the sector more sustainable
‘No one is doing what they should be doing: Both industry and governments will need to significantly change their business as usual. Let us be very clear; not a single stakeholder group is currently doing what they should be doing to ensure farmers achieve a living income.’