Barry Callebaut says that 2023 trends will include Intense Indulgence, Mindful Indulgence, and Healthy Indulgence.

This partnership will strengthen Luker’s product capabilities and increase flexibility in logistics for European clients.

The Swiss manufacturer has introduced two products developed under the Cocoa Cultivation & Craft principle, which aims to coax out the nuances of flavor during the cultivation, fermentation and roasting processes.

So’Choc combines fermented, sustainably sourced cocoa and fermented buckwheat.

TCHO sought input from chefs and baking professionals while developing its plant-based chocolates.

GoodSam Foods is launching products including brazil nuts, pecans, additional coffee SKUs, and white chocolate chips.

Mars Wrigley has published its Cocoa for Generations progress report, detailing the company’s advancement toward an inclusive, sustainable and traceable cocoa supply chain.

Made with 52% cacao using sustainably sourced cocoa beans, Ghirardelli’s Non-Dairy Dark Chocolate Baking Chips bring a balanced, dark chocolate flavor to any recipe.

This is the fourth year Barry Callebaut has been recognized for its management of environmental, social and governance (ESG) risks in its supply chain.

Crafted at origin, the couverture combines Luker’s signature Cacao Fino de Aroma with one of the most popular confectionery flavors in the world.