For a long time, there has been no commonly agreed way of assessing and communicating the quality of cacao, the seed from which stems cocoa and chocolate. Now, however, a new initiative has been unveiled that will aim to do just that, with contributions...
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...
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.
Single origin chocolate is attracting strong sales and high product satisfaction among consumers. For ingredient suppliers, this presents an opportunity to give back to the rural communities growing the commodity. FoodNavigator caught up with an analyst,...
A staggering 38% of global cocoa is lost each year to disease or pests - and this figure looks set to rise - yet research is scant compared to rice, corn or wheat. Why is this and what is being done to reduce it?
