Cocoa

“Consumers understand that chocolate can be good for them, but they may not understand the full mechanisms or research behind these benefits,” said Barry Callebaut's R&D group manager US Alan Slesinksi.

Special Edition: Polyphenols

Callebaut: More specific cocoa flavanol content claims will increase

By Maggie Hennessy

Despite the growing body of research extolling the health benefits of flavanols found in cocoa, chocolate product manufacturers have yet to fully embrace front-of-pack claims calling out these compounds—with many still opting for more general “antioxidant”...

Indonesian cocoa grindings are rising fast and are the main driver behind a spike in origin processing

Cocoa processing migrating to origin, says ADM

By Oliver Nieburg

Cocoa processing is increasingly moving to origin countries, particularly those in regions where chocolate consumption is rising such as Brazil and Indonesia, according to ADM Cocoa’s head of innovation.

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