Bell has reimagined its Spark toolkit, including macro and micro trends that can be applied to a flavor or fragrance category to identify what’s next.

Candy Industry recently spoke to Wouter Stomph, ofi’s North America head of cocoa product development and innovation, about evolving tastes and using whole, natural ingredients to enhance product flavor profiles.

Koa has implemented a new, tamper-proof and scalable transparency system that records payments made to cocoa smallholders.

Set for June 7-8, “Research Symposium: Cannabis in Confections & Snacks” will provide insights and answer questions on emerging issues within the infused products segment.

FONA’s Katie Buss and Ashley Rakow highlight why food can taste different for the same person, depending on the day. 

CARE, in collaboration with Cargill and The Starbucks Foundation, is launching a new effort designed to support cocoa-growing communities in Côte d’Ivoire, building on decades of CARE’s experience in developing Village Saving and Loans Associations.

High consumer demand for Fairtrade products — including cocoa, bananas, wine, gold and cosmetics — reflects an increased shopper awareness of sustainability among UK shoppers, research shows. 

CQC Nevada is among a group of businesses that have achieved SHARP status by maintaining exemplary health and safety protocols.

Sustainability considerations now influence the majority of the world’s grocery shoppers when buying packaged foods, according to Cargill’s most recent global FATitudes survey.

To scale brazzein sustainably, Sweegen uses a proprietary precision fermentation process, a technology that produces clean and sustainable ingredients.