Chocolate standards: Researchers flag transition to responsible, high-quality cocoa production in Peru

Related Articles

FormattedPicture

FOOD INGREDIENTS NEWS

04 Dec 2020 --- Barry Callebaut has slashed its overall footprint by 8.1 percent in the last year, from 8.5 million to 7.8 million metric tons of CO2e. The chocolate and cocoa... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

03 Dec 2020 --- Bunge Loders Croklaan (BLC) has launched Karibon, a 100 percent shea-based premium cocoa butter equivalent (CBE) hailed as a “breakthrough” by the... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

03 Dec 2020 --- Nestlé has defined its detailed, time-bound plan to achieve net zero greenhouse gas (GHG) emissions. The phased approach aims to halve the company’s... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

01 Dec 2020 --- A survey of 5,000 consumers across ten European countries details the lasting impacts of lockdown measures during the COVID-19 pandemic upon food purchasing and... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

27 Nov 2020 --- Olam Food Ingredients (OFI) is leveraging its AtSource platform to ensure the sustainable cultivation of ingredients for its antioxidant-rich cascara (coffee... Read More

trans