Cargill has expanded the processing capabilities of its sweetener plant in Cikande, Indonesia, to more than double the company’s production capacity for organic, non-GMO tapioca syrup.

The Barry Callebaut Group has announced plans to expand its North American presence by building a new specialty chocolate factory in Ontario, Canada. 

Uwera steps into the role following the departure of Dr. Nyagoy Nyong’o, who served as interim global CEO until March 31.

GNT has unveiled a sustainability roadmap for 2030 to optimize its environmental and social impacts across its global operations.

The extended strategic supply agreement includes distribution to Grupo Bimbo in several countries and enables both companies to drive growth globally.

ADM has launched PearlEdge, a line of white color solutions derived from natural sources for a variety of food and beverage applications.

Natalie Beall and Bryan Smith of Dietsch Brothers illustrate how the company uses an antique starch press to create a uniform-shaped product — a process that takes two days in its entirety.

Introduced across the globe in 2021, WholeFruit chocolate was developed by 30 top chefs and artisans.

The Functional Chocolate Co. offers vegan dark chocolate paired with a blend of condition-specific nutraceuticals to help address a variety of everyday health realities.

Barry Callebaut’s Americas headquarters celebrated 15 years in Chicago this month, alongside showcasing its remodeled Chocolate Academy and offices.