Candy Ingredients

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The Hershey Co. plans to work with its suppliers to achieve 100 percent traceable and sustainably sourced palm oil by the end of 2014.

The additional capacity will meet growing demand for chocolate in confectionary, bakery, dairy and artisanal applications from European customers.

Within fats and oils, the challenge to deliver health benefits while still retaining taste and functionality continues to be an issue.

Lindt & Sprungli is investing heavily into Ghana with hopes of being able to verify its entire cocoa beans supply chain from the country by 2016.

“These results demonstrate how we have been able to improve cocoa yields and quality, as well as the livelihoods of the farmers and their communities,“ says Grow Cocoa’s program director, Kevin Wilkins.

Robert Weidner has joined the Blommer commodity team as senior strategic sourcing manager.

ADM Cocoa Ghana Limited (a cocoa processing company located in Kaase-Kumasi), in collaboration with GIZ (Gesellschaft für Internationale Zusammenarbeit), a German sustainable development organization, has developed a community health outreach program that benefits 67 communities in the Ashanti region of Ghana.

While it may be easy to understand why ancient cultures thought chocolate could provide an energy boost, and cocoa butter was used to treat skin disease, a new book also reveals that chocolate has been used as a remedy for tuberculosis and even snake bites.

It was about 3,500 years ago, in 1500 B.C. somewhere in South Central Mexico that a culinary genius amongst the Olmecs first realized that cocoa should be used for food.

Barry Callebaut has further strengthened its local presence in Mexico and Central America, and moved closer to its customers there by opening a second factory in the country.