Confectionery

Why are adoption rates for sustainability training so low? Scientists weigh in. ©GettyImages/RomoloTavani

Scientists weigh in

Modern times: What’s holding back tech advances in cocoa?

By Oliver Nieburg

Chocolate companies should rethink cocoa sustainability programs to reverse low adoption rates for training and technology, says The Scientific Committee of the International Symposium on Cocoa Research.

Slovenia wants to limit trans fat levels in packaged foods ©iStock

Slovenia plans action on trans fats

By Katy Askew

Slovenia became the latest European country to move against trans fats in processed foods when it introduced a decree that aims to provide maximum levels for trans fatty acids (TFAs).

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