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The characteristics that set haute chocolate apart can be seen at the microscale, thanks to recent research performed by researchers from the University of Guelph at the Advanced Photon Source, located at the U.S. Department of Energy’s Argonne National Laboratory.

Puratos has opened an innovation center in Chicago, the company’s sixth innovation center in the U.S.

Olam Cocoa has launched the Cocoa Compass program, designed to support the creation of an environmentally positive, professionalized and quality focused cocoa supply chain.

Cocoa organizations in Ghana and Cote D’Ivoire now say sustainability programs carried out by chocolate makers and confectionery companies can work in harmony with the new per-tonne living income differential the countries established in July.

There’s a reason why tension over climate change, plastic use and other environmental concerns have swelled, the Hartman Group says in a new report. These crises are no longer distant concepts — they’re urgent problems, and consumers want solutions.

Kar's Nuts has appointed Victor Mehren as chief executive officer. Nick Nicolay, Kar's Nuts president and ceo since 1995, will remain actively involved in the company as its chairman.

The Professional Manufacturing Confectioners Association (PMCA) hosted a chocolate short course at the University of California-Davis last month to increase its presence on the West Coast.

Cocoa organizations in Cote D’Ivoire and Ghana are reviewing the status of all cocoa sustainability and certification programs to put greater emphasis on implementing the living income differential the countries established in July.