• July 23, 2017

    Interview With Cocoanect, Specialty Cacao Importer In Europe

    Interview With Cocoanect, Specialty Cacao Importer In Europe
    The European response to the American Uncommon Cacao is in the Netherlands. Since 2014, small chocolate makers in Europe can count on a trusted interlocutor to find quality cacao of different origins all around the world: Cocoanect. Cocoanect represents a high-rank aggregator for all chocolate makers and cacao grinders demanding specialty cacao beans for their […]
  • April 23, 2017

    Bread, Wine, Chocolate: The Slow Loss Of Foods We Love

    Bread, Wine, Chocolate: The Slow Loss Of Foods We Love
    Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response […]
  • March 27, 2017

    The Cocoa Of Excellence Program—A Reference Frame For Producers And Buyers Of High-Quality Cacao

    The Cocoa Of Excellence Program—A Reference Frame For Producers And Buyers Of High-Quality Cacao
    The Cocoa of Excellence (CoEx) Program is the entry point for cocoa producers to participate in the International Cocoa Awards (ICA), a global competition recognizing the work of cocoa farmers and celebrating the diversity of cocoa flavors. Every two years, this unique program spearheaded by Bioversity International and Event International recognizes quality, flavor and diversity […]
  • February 17, 2017

    The Meaning Of Variety And The Origin Of Flavor Precursors in “Fine Or Flavor” Cacao

    The Meaning Of Variety And The Origin Of Flavor Precursors in “Fine Or Flavor” Cacao
    In this article, Dr. Silke Elwers, a scientific consultant with years of experience in the world of cacao, provides some valuable insights into the meaning of origin and flavor characteristics of cacao. The center of origin of the species Theobroma cacao is not Central America, to where it was brought by pre-Columbian traders. In fact, […]
  • February 16, 2017

    The Slow Melt—A Podcast On All Things Cacao, Cocoa And Chocolate

    The Slow Melt—A Podcast On All Things Cacao, Cocoa And Chocolate
    Chocolate is a substance that’s stable at room temperature and starts to transform—melt—on human contact. That melt is a relationship, one reflected from cacao seed and cocoa bean to the final product, that holds a variety of meanings. That diversity of connection is the inspiration behind The Slow Melt, the first podcast dedicated to a […]
  • February 9, 2017

    State Of The International Confectionery & Biscuit Processing Industry—2016 Survey Results

    State Of The International Confectionery & Biscuit Processing Industry—2016 Survey Results
    In December 2016, ConfectioneryNews conducted its inaugural ‘state of the industry’ survey. The key objective of the poll was to gauge views about the current state of the Confectionery & Biscuit Processing Industry and identify the issues that are causing most concern. ConfectioneryNews collated over 890 survey responses from confectionery industry professionals who form an […]
  • December 20, 2016

    Cocoa Beans: Chocolate And Cocoa Industry Requirements

    Cocoa Beans: Chocolate And Cocoa Industry Requirements
    The publication “Cocoa Beans: Chocolate and Cocoa Industry Requirements”—supported by financial contributions from some members of CAOBISCO/ECA/FCC Cocoa Quality and Productivity Working Group and in-kind contributions from CRA Ltd—aims to provide a comprehensive, up-to-date reference document which brings together the key information from a range of publications covering aspects of cocoa farming practices, food safety […]
  • February 22, 2016

    3 Misconceptions About White Chocolate Debunked

    3 Misconceptions About White Chocolate Debunked
    If the wider availability of cocoa- and chocolate-related information for the consumers is a good thing on one side, on the flip side, the market share competition in dark chocolate has made chocolate makers almost blind to experiment and, consequently, adopt strategic marketing for other types of chocolate (milk and white), with the latter being […]