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.
Ongoing health concerns have stimulated development of a broad range of alternatives to sugar, including all-natural options. Traditional tastes, however, counter healthy yearnings, keeping the sector dynamic, albeit still developmental in many segments.
Within the adult gum and mint categories, the switchover from sugar to sweetener alternatives has been nearly seamless. This gradual yet almost totally pervasive transition goes back several decades.
Hugo van der Goes, vice president commercial, Cargill Cocoa & Chocolate; Jeff Rasinski, director of commodities and corporate procurement, Blommer Chocolate Co.; and John Zima, director of sales, ADM Cocoa weigh in.
Unlike the doomsday date (Dec. 21, 2012) posed by the cyclic end of the Mayan calendar that some interpreted as the end of the world, the year 2020 has much more credibility as a valid deadline. In fact, it could very well represent the end of cocoa and chocolate as most consumers know it.
Shawn Askinosie, a former defense attorney, came into the chocolate business striving to empower those responsible for harvesting cocoa beans while educating others. His efforts have not gone unnoticed.
Hershey may have been the last major chocolate makers to join the list of companies planning to use 100% sustainable cocoa by 2020 — following Mars, Nestle, Mondelez and Ferrero — but that doesn’t mean they aren’t taking the goal seriously.
Senior v.p. of operations details process that went into building new $300-million plant, including why they decided to use more natural light, how green it is, and how they made their famous Kisses even better.
The deal is expected to boost Barry Callebaut's sales volume in the Asia and Latin America markets by 65% and also will help the company expand its cocoa powder market share.