The chocolate major is ‘redesigning’ how it farms, ferments, and roasts cocoa beans to develop a range of chocolate. We ask Bas Smit, Vice-President, Global Marketing and R&D, how the company is putting ‘cocoa first, sugar last’.
Brother-sister duo Dr Maximilian and Dr Sara Marquart are working to ease the pressure on cocoa supply chains with an alternative developed via traditional and precision fermentation techniques. FoodNavigator catches up with one half of the ‘chocolate...
What’s trending in chocolate? In our latest new product development round-up, we look at low sugar chocolate buttons with sustainability credentials, sweetened couvertures from a Colombian chocolate supplier, and two new SKUs from Dutch chocolate challenger...
UK start-up WNWN Food Labs is launching what it claims to be the ‘world’s first’ cacao-free chocolate. Made from two ‘hero ingredients’ – barley and carob – we ask co-founders Arhum Pak and Dr Johnny Drain what makes their product better than the real...
UK start-up Fellow Creatures has developed a plant-based chocolate its founder says is a far cry from the ‘sickly sweet’ vegan offerings currently on-shelf.
Confectionery giant Mars, Inc. has patented a shelf-stable mousse it says maintains a ‘light’ and ‘soft’ mouthfeel even when stored at an ambient temperature.
From launching a niche start-up to purchasing a cocoa plantation in Saint Lucia, CEO Angus Thirlwell takes us through the ‘perpetual growing ambitions’ of Hotel Chocolat.
‘Unmissable international platform for industry professionals and consumers’ returns to its spiritual home to celebrate chocolate and cocoa with a new identity, content and packed five-day program in Paris.
