Posts Tagged ‘cocoa’

Puratos launches new agroforestry initiative

Puratos' new initiative will support cocoa farmers

Global chocolate, bakery and patisserie ingredients expert, Puratos, has launched a new agroforestry project, in partnership with PUR projet. The new initiative forms part of Puratos’ in-house Cacao-Trace scheme; a sustainable cocoa sourcing programme supporting cocoa smallholder farmers. It also aids Puratos’ efforts to ensure its business operations are carbon neutral by 2025. The agroforestry…

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Cocoa fermentation alters chocolate taste

Research has investigated how different fermentation conditions can affect the activity of the microorganisms naturally present on cocoa beans, and how this ultimately alters the flavour of the chocolate. The flavour of chocolate develops during the processing of cocoa beans, and new research shows how changes made at this step can produce new flavours. The research, undertaken by an…

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Fairtrade Finland melts animals to depict ‘Chocogeddon’

According to Fairtrade Finland, chocolate as we know it may disappear, or become a rare luxury treat, by 2050 because of predictions that rising global temperatures will affect cocoa crops, and force farmers out of business or to switch to more profitable crops. Under a “business as usual” scenario, those chocolate-growing countries will experience a…

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Barry Callebaut reports good momentum in full year results

Barry Callebaut Group, manufacturer of chocolate and cocoa products, has announced its full year results for the fiscal year 2018/19, showing sales volume to have increased by 5.1%, which is “well above market growth,” the company stated. Sales volume in the chocolate business grew by 5.9%, a figure well above the growth rate if the…

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Cachao, Spanish luxury plant-based chocolate brand, launches in UK

Cachao

Brand responds to British demand for high quality vegan chocolate with handmade and organic bean-to-bar chocolate created by renowned chocolatier, Tino Wolter. Cachao, one of Spain’s luxury chocolate brands that produces handmade, organic and plant-based bean-to-bar chocolate on the Balearic Island of Mallorca is now available in the UK for the first time. Cachao is…

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Carob powder may replace cocoa for phytosterol-rich muffins

Plant Foods for Human Nutrition

A new study suggests that carob powder may provide a cheaper alternative to cocoa powder in muffins by helping to reduce sugar and increase phytosterol and isoflavone levels. Data published in Plant Foods for Human Nutrition indicated that carob powder increased total phytosterol content by 17% and levels of the isoflavone genistein by 18%. In…

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Cachao, Spanish luxury plant-based chocolate brand, launches in UK

Brand responds to British demand for high quality vegan chocolate with handmade and organic bean-to-bar chocolate created by renowned chocolatier, Tino Wolter. Cachao, one of Spain’s luxury chocolate brands that produces handmade, organic and plant-based bean-to-bar chocolate on the Balearic Island of Mallorca is now available in the UK for the first time. Cachao is…

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Boost for Ghanaian cocoa farmers as they can now own their own timber trees

For the first time through their local government, cocoa farmers in Ghana have now been given the possibility to register the ownership of timber trees on their farms. The decision comes around about a year since many organisations and key players within the chocolate, cocoa and agricultural sectors – such as Sustainable Food Lab and…

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Cocoa bean forecast released by The International Cocoa Organisation

The study into world production and surplus/deficit is now available, drawing comparisons between previous cocoa trading statistics and the future outlook The International Cocoa Organisation has now released its first forecasts for the 2016/17 cocoa year, and revised estimates of world production, grindings, and stocks of cocoa beans for 2015/16. The data, published in Issue…

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