ConfectioneryNews Podcast

Emily Stone, co-founder and CEO of Uncommon Cacao, joins us in the CN podcast studio to discuss the organization’s recently released Transparency Report and to explain how it is disrupting the cocoa supply chain in the wake of ongoing industry challenges around sustainability issues, farmer poverty and low prices.

CREATIVE CONVERSATIONS is a regular Confectionery News podcast and online feature profiling influential people working in the confectionery industry. Our next podcast guest is Sarah Lynn, founder of Sweets in the City.

The International Organization for Standardization (ISO) standard on sustainable cocoa will help mainstream ethical cocoa, says the chair of the standard, while an NGO worries uptake will be limited.

CREATIVE CONVERSATIONS is a regular Confectionery News podcast and online feature profiling influential people working in the confectionery industry. Our first podcast guest is James Cadbury, founder of ethical chocolate company Love Cocoa, and yes, a descendant of the original Mr Cadbury.

The World Cocoa Farmers Organization (WCFO) is asking Ghana and Côte d’Ivoire to reconsider setting a minimum cocoa price, while the International Cocoa Organization (ICCO) is suprised the price was not higher.

In this exclusive ConfectioneryNews’ podcast we talk to Kaylee Dugan and Laura Renaud, part of the company’s communications team, on what’s trending and how Hershey are managing to keep ahead of the competition.

Rick Scobey, the president of the World Cocoa Foundation (WCF), outlines how cocoa outside sustainability programmes can be deforestation-free and what happens to farmers encroaching on protected areas.

Jen Shepherd, Fairtrade Foundation’s cocoa supply chain manager, talks to CN editor Anthony Myers on how the organization is working with its producer networks to address key issues such as climate change, gender empowerment and living incomes in the industry.

Ecuador’s efforts to create value at origin could be damaged by the EU’s recent regulation of heavy metal cadmium in chocolate, claims the president of the country’s cocoa export association.

The wellbeing of children and youth in cocoa-growing communities was an important item on the agenda of WCF’s recent partnership meeting in Brazil. Taco Terheijden, Cargill group director, sustainability, explains what his company is doing to improve conditions for young people working in the cocoa sector.

The European and US chocolate industry holds power in cocoa and is able to set the agenda for sustainability on its terms, says Dr. Kristy Leissle.

Nestlé’s child labor prevention system in its Cocoa Plan will cover around half of the company’s supply by 2020, but full scale up may never be possible, says its public affairs director.

Fairtrade International plans next year to review its minimum price and premium for certified cocoa against a study measuring the drivers of income for farmers.

Yield increases must be coupled with agricultural reforms in origin countries and stronger financing packages to bring cocoa farmers out of poverty, according to the World Cocoa Foundation’s new president.

Cult personality David Klein speaks to ConfectioneryNews about his new jelly bean business that is seeking online funding through a Kickstarter campaign.

Nestlé has expansion opportunities in developing markets in Asia and Latin America for its leading confectionery brand KitKat, according to the company’s head of chocolate countlines.

Africa’s chocolate market remains a little behind but Asia and South America are booming, and each market needs to be approached differently, says the executive director of Sollich.

For the most part, confectioners have continued to innovate in known areas like flavor, product size and packaging rather than innovating for health, says Euromonitor International.

Functional confectionery has made only small gains since approval of Barry Callebaut’s cocoa flavanol health claim but opportunities exist for premiumized chocolate products, says a Euromonitor analyst.

The confectionery industry is in good shape and demand for sustainable products and those catering to health needs has never been higher, according to ISM organizer Koelnmesse.

Confectionery is a novel way to control your weight, according to private label firm Carmit Candy which has just launched a weight management chocolate wafer bar.

Chocolate is a strong carrier for probiotics and could present an opportunity for brand manufacturers to introduce products to improve gut health, according to supplier DuPont.

The metal tin packaging market has gone ‘back to basics’ – to what is good for the environment and good for Europe, marketing manager for Crown says.

German confectionery coatings firm Capol plans to venture into the supplements sector to establish a second business pillar for growth and gain technological knowledge, its CEO says.

Danish equipment supplier Aasted has been exhibiting a chocolate tempering machine at ProSweets in Germany that it claims uses an old process consuming 50% less energy than conventional tempering.