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Asia and Africa are getting a whole lot sweeter — at least according to a new report from Rabobank.

More good news for those looking to justify eating chocolate — a new study shows cocoa may help fight obesity-related inflammation diseases, such as diabetes.

Horace Greeley urged 19th century Americans to “Go West, young man." Today’s Greeley might sound like this, “Look East, confectioners!”

Seventy years ago Arturo Benlloch, Alvaro Faubel and Juan R. Ferrándiz laid the foundation for a company that would one day be a leading manufacturer of chocolate products and cocoa derivatives.

Endangered Species Chocolate’s newest research and development manager most recently worked for Sensient Flavors in Indianapolis, where she served as a key contact for the company.

It’s not hard to figure out that if Mars, Nestlé, Mondelez and Ferrero and Hershey all are planning to use 100 percent sustainable cocoa by 2020, then the world is going to need more sustainable cocoa.

An interview with Steven Hines, director of marketing with United Sugars Corp., provides answers about sugar availability, the short-term Farm Bill, GMOs and imports.

Within the adult gum and mint categories, the switchover from sugar to sweetener alternatives has been nearly seamless. This gradual yet almost totally pervasive transition goes back several decades.

Hugo van der Goes, vice president commercial, Cargill Cocoa & Chocolate; Jeff Rasinski, director of commodities and corporate procurement, Blommer Chocolate Co.; and John Zima, director of sales, ADM Cocoa weigh in.

Unlike the doomsday date (Dec. 21, 2012) posed by the cyclic end of the Mayan calendar that some interpreted as the end of the world, the year 2020 has much more credibility as a valid deadline. In fact, it could very well represent the end of cocoa and chocolate as most consumers know it.