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Confectionery
False confidence? Cocoa research challenges reliability of sustainability audits
A study of cocoa farms in Côte d’Ivoire, the world’s largest cocoa-producing country, has found that sustainability monitoring can be vulnerable to manipulated data. The researchers say their findings raise...
Confectionery
Fermentation emerges as key flavor lever for premium Australian cocoa
Research from the University of Queensland (UQ) suggests Australia’s unique cocoa fermentation environments could help local chocolate producers develop more distinctive flavor profiles and strengthen their position in the...
Confectionery
How Afyren’s bio-based organic acids can support food reformulation
Biotechnology company Afyren aims to support manufacturers in replacing fossil-derived organic acids with bio-based alternatives for food and flavor applications. The move responds to growing consumer demands for F&B products...
