Converting cocoa shells into green energy: Barry Callebaut utilizes agricultural “left-overs” to create valuable biochar

Related Articles

FormattedPicture

FOOD INGREDIENTS NEWS

17 May 2021 --- Bayer, the International Food Policy Research Institute (IFPRI) and ETH Zurich (ETH) have joined forces to develop nature-based solutions that counteract... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

12 May 2021 --- The governments and 35 companies in the Cocoa & Forests Initiative (CFI) have reported significant progress toward ending deforestation in Côte... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

12 May 2021 --- Parker Products, a company founded in 1926 by the creator of the “Drumstick” ice cream novelty, has highlighted three main trends shaping the dessert,... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

11 May 2021 --- Identifying and measuring deforestation and the cultivation of specific commodities at a large scale and in sufficient detail can be difficult. In line with this,... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

10 May 2021 --- Chocolate remains the top snack of the COVID-19 pandemic, with nearly 90 percent of US consumers purchasing some form of chocolate candy within the last three... Read More

trans