Breaking News on Confectionery & Biscuit Processing
Fine Chocolate Industry Association launches new membership plans to attract international professionals - LISTEN
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.
How York Cocoa House is keeping the city’s chocolate industry alive
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.
Interview: Christiaan Prins on cocoa sustainability, communications – and life after Barry Callebaut
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.
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.