Research yields method for simultaneous extraction, analysis of bitter compounds.
December 15, 2020
University of Missouri-Columbia student Alan McClure, PMCA’s 2018-2019 grant-in-aid recipient, has completed his research project, “Optimization of Bitterness in Chocolate Through Roasting with Analysis of Related Changes in Important Bitter Compounds.”
When could the industry finally reach 100 percent sustainable cocoa? What are the most effective ways to address child labor? And how has COVID-19 impacted everything?
Survey finds 70 percent of European consumers factor sustainability into purchase decisions.
December 14, 2020
European consumers look for products with sustainability credentials and are willing to pay more for brands that invest in environmental or social initiatives that align with their beliefs, new research from Cargill reveals.
Created biennially by the VOICE Network, report offers suggestions to better serve farmers.
December 1, 2020
In its biennial review of the cocoa sector, the VOICE Network found cocoa farming communities are still battling the effects of poverty, child labor and deforestation.
Barry Callebaut's Accent range is expertly crafted to be used in a wide variety of applications, including panning, thin-to-thick enrobing, solid molding and hollow molding.
New branding is segment-focused, designed for all basic and traditional applications.
November 11, 2020
Van Leer, Barry Callebaut’s gourmet, North American chocolate brand, offers sustainable, responsible and simple solutions for bakeries, confectioneries, ice cream and beverage makers.