International Flavors & Fragrances Inc. (IFF) has partnered with Mars Wrigley Confectionery in its initiative to improve the long-term viability of mint farming in India.
Alongside leading cocoa and chocolate companies, Côte d’Ivoire and Ghana have adopted new standards to end deforestation and restore forest areas, the countries and companies announced Thursday.
When Editor-in-Chief Bernie Pacyniak asked if I’d be interested in shadowing the caramel portion of a Caramel, Fudge and Toffee course hosted by the Professional Manufacturing Confectioners Association (PMCA) at Savage Bros. in Elk Grove, Ill. last week (Nov. 7), I said what any reasonable person would: Absolutely.
Executive Chef Chocolatier Thierry Muret has worked for Godiva more than 30 years. Often when Muret’s asked how he could work for just one company that long, the native Belgian explains that “no one year was similar.” It’s a matter of “looking at our patrons and continuously evolving with the times,” he says. And that extends to the company’s Gold Discovery Collection.
Since moving to its new home in Cranford, N.J. a year ago, Kopper’s Chocolate has tripled its production capacity and introduced other initiatives designed to strengthen its position as a confectionery manufacturer.
Fats and oils suppliers must contend with providing confectioners with products that are sustainable, have a free label and still function well in formulations.
CocoaAction began collecting data and rolling out community development and productivity practices last year. And they’ve made progress, according to the program’s new annual report, but there’s still a long way to go.
Lutheran World Relief (LWR) has launched an online map documenting flavor profiles of cocoa produced by the nonprofit humanitarian organization’s farmer and cooperative partners.