With climate change and economic pressures impacting cocoa production globally, the F&B ingredients sector is grappling with immense supply chain and price volatility. In addition, the cocoa industry has faced some long-standing ethical and social challenges, such as fair trade, farmer incomes, and deforestation-linked supply. “The challenges are tremendous when it comes to cost, but also availability. And therefore, we need to think of new ways,” Stefanie Engel, global market segment manager for Food at Döhler, tells Food Ingredients First at the ongoing ProSweets 2025 in Cologne, Germany.
