ConfectioneryNews Podcast

Barry Callebaut’s latest innovation, ‘Elix’, is made from 100% pure cacaofruit and is described by the Group as the ‘first nutraceutical fruit drink’ with proven health benefits.

Earlier this year, The International Cocoa Initiative (ICI) launched a new study to analyse data from various stakeholders’ Child Labour Monitoring and Remediation Systems (CLMRS), with the aim of guiding improvements in their effectiveness at identifying, preventing and addressing child labour in the cocoa supply chain. In our latest podcast, Nick Weatherill, ICI’s Executive Director, brings an u...

Since the outbreak of the pandemic, there is a growing demand for consumers to know where the ingredients in the products they purchase come from, says Philippe Bernay, Commercial Marketing Lead EMEA, Cargill Cocoa.

In our latest podcast interview, we talked to Freek van der Knaap, Van Houten’s Vice-President Vending & Beverages EMEA, about the launch of ruby as a chocolate drink powder, which is aimed at professionals working in the catering and confectionery industry.

Nate Saal is founder of CocoTerra, an all-in-one tabletop chocolate making machine that can produce real chocolate in the home, from conching to cooling in two hours, with the help of digital recipes and a guidance app. With the company now taking pre-orders, we caught up with Saal for an update on his innovation since the last time ConfectioneryNews spoke to him in September 2019.

Ethan Budiansky, the World Cocoa Foundation’s Director of Environment, shares some of the findings from the CFI’s latest reports and explains why ‘getting more trees in the ground’ is important.

In its latest Cocoa & Forests Initiative (CFI) Annual Report, Mondelēz International said it has distributed 712,771 trees across Ghana and Cote d’Ivoire in the from October 2019 to September 2020, with a total of 975,848 trees planted as part of its CFI commitment since 2018, bringing the global total to 2.2 million trees.

Paul Chibe, President and CEO of Ferrero North America, is the new Chairman of the National Confectioners Association Board of Trustees for a two-year term. In an exclusive ConfectioneryNews podcast, Chibe talks about his 30 years of experience within the confectionery and consumer products industries and why he is looking forward to his new role as Chairman at the NCA.

Ahead of his presentation at Chocoa21, Leopold Palmer from Twenty Degrees gives us the background story of Olam Cocoa’s new speciality cacao business.

UPL, a global leader in sustainable agriculture products and solutions, announced it has joined the European Cocoa Association (ECA) as an associate member. We talk to Florent Clair, UPL’s Sustainability Co-Ordinator, about the company's long history in the cocoa sector and why the time is right to commit to a more sustained environmental approach for farmers.

With Veganuary in full swing and more popular than ever, Paul Morris, Luker Chocolate’s UK sales manager, chats to ConfectioneryNews about the 123-year-old family run company and its single origin Cacao Fino de Aroma.

A wide-ranging career in the food service industry has more than adequately prepared Tracey Hughes for her current role as managing director of UK ingredients distributor Henley Bridge. In our latest podcast, she talks about the business challenges imposed by the coronavirus pandemic, how she got into the industry – and how lockdown has led to an appreciation of gardening.

Olam International’s vice president and global head of environment has called for more support from the financial sector to help change the sustainability landscape in the cocoa supply chain.

Interview: Carol Oldbury, managing director, Hames Chocolates.

“The chocolate industry is broken on two levels,” claims Tim McCollum, founder and CEO of Beyond Good chocolate, in CN’s latest podcast with influential players in the cocoa sector.

COCO - The Art of Chocolate is an artisan chocolatier based in Edinburgh, Scotland, that places its emphasis not only on ethically sourced cocoa and fine couverture, but also the meticulous designs on its wrappers.

Jeff King, Hershey’s senior director of global sustainability and social impact, is the person responsible for the company’s Cocoa For Good sustainability program, which has committed to 100% direct-sourced cocoa in West Africa by 2025. He talks to ConfectioneryNews about the company’s achievements so far and wider issues affecting the cocoa sector.

Bunge Loders Croklaan, one of the leading companies in edible specialty oils and fats production, has developed ‘Sweetolin’ that will enable up to 50% less sugar in the final confectionery product with ‘no compromise on taste experience’.

Former pastry chef and Nestlé senior confiseur publishes new book that bridges food art and science. He tells ConfectioneryNews about the idea behind his latest publication.

Ethical and premium chocolate brand MIA, short for Made In Africa, has announced a multi-faceted tree planting program in Madagascar to offset sea freight carbon emissions, rebuild lemur habitats and provide local populations with forest fruits.

Divine Chocolate was established in 1998 by a co-operative of cocoa farmers in Ghana that owns 44% of the company and shares in its profit. Its cocoa is Fairtrade certified and 100% traceable.

Halloween is candy’s biggest holiday, and candy corn is at the center of it. ConfectioneryNews caught up with Peter Goldman, head of seasonal and Brach’s at Ferrara, to talk strategy, trends and good ol’ candy history.

On the eve of the World Cocoa Foundation Partnership Meeting in Berlin, ConfectioneryNews caught up with Antonie Fountain, managing director of The VOICE Network, which describes itself as ‘a watchdog and catalyst for a reformed cocoa sector’, for a special podcast.

Until now, 70% of a cocoa pod was discarded as waste so ‘Cacaofruit Experiences’ marks the next generation of a food & drink category and it’s bang on the clean label trend. We talk to Pablo Perversi, Barry Callebaut’s chief innovation, sustainability & quality officer about the new innovation.

Mondelēz International’s Cocoa Life sustainability program aims to strengthen the company’s supply chain and the Cadbury maker’s on-pack claims are only to signal brands contain sustainable cocoa, says Cathy Pieters, the director of the program.