Chocolate Ingredients

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Barry Callebaut has been granted a Temporary Marketing Permit by the U.S. Food and Drug Administration, clearing the way to market Ruby as chocolate in the United States.

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.

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.

Jason Harty, Theo’s chief marketing officer, recently spoke with Candy Industry about the thought process behind the brand’s latest redesign, as well as the importance of supporting cocoa farmers.

The United Nations Development Programme and the FairChain Foundation have created The Other Bar, a chocolate bar that challenges consumers to take direct action against poverty.

Barry Callebaut Group has launched two varieties of chocolate sweetened with cacaofruit as part of its mission to advance cocoa sustainability and drive innovation in the category.