While it may be easy to understand why ancient cultures thought chocolate could provide an energy boost, and cocoa butter was used to treat skin disease, a new book also reveals that chocolate has been used as a remedy for tuberculosis and even snake bites.
It was about 3,500 years ago, in 1500 B.C. somewhere in South Central Mexico that a culinary genius amongst the Olmecs first realized that cocoa should be used for food.
Barry Callebaut has further strengthened its local presence in Mexico and Central America, and moved closer to its customers there by opening a second factory in the country.
More good news for those looking to justify eating chocolate — a new study shows cocoa may help fight obesity-related inflammation diseases, such as diabetes.
Seventy years ago Arturo Benlloch, Alvaro Faubel and Juan R. Ferrándiz laid the foundation for a company that would one day be a leading manufacturer of chocolate products and cocoa derivatives.
Endangered Species Chocolate’s newest research and development manager most recently worked for Sensient Flavors in Indianapolis, where she served as a key contact for the company.
It’s not hard to figure out that if Mars, Nestlé, Mondelez and Ferrero and Hershey all are planning to use 100 percent sustainable cocoa by 2020, then the world is going to need more sustainable cocoa.
An interview with Steven Hines, director of marketing with United Sugars Corp., provides answers about sugar availability, the short-term Farm Bill, GMOs and imports.