Cocoa Topic | Dairy Foods

Cocoa

Formulas and market trend information about cocoa, chocolate and chocolate substitutes in dairy foods.

ARTICLES

Traceability for dairy product ingredients not just a trend

Sustainable sourcing, transparency and traceability grow in prominence in the dairy market.

Barbara Harfmann

June 14, 2022

Sustainable sourcing, transparency, and traceability grow in prominence in the dairy market.

Chocolate sheds its ‘guilty pleasure’ reputation

Chocolate suppliers offer guilt-free indulgence, thanks to healthier formulations and sustainable sourcing.

Anna Boisseau

October 12, 2020

You could say that chocolate and dairy are a match made in heaven, though some of today's health-minded consumers consider the duo sinful indulgence.

Cargill further invests in its Belgian gourmet chocolate operation

The 3.5 million euro investment will further improve flexibility and time to market.

June 19, 2020

Cargill, Minneapolis, said it invested 3.5 million euros in its site in Kalmthout, Belgium, to increase its capabilities for producing gourmet chocolate.

Environmental, social issues threaten chocolate and cocoa

Sustainability efforts are critical to ensuring a future for cocoa and chocolate

Kimberly Decker

October 14, 2019

It's hard to imagine a world without chocolate milk, rocky road ice cream or double-fudge sundaes. But if present trends continue, cacao trees (Theobroma cacao), the source of cocoa and, ultimately, chocolate, could become extinct by midcentury.

New color offerings include clean-label and versatile ingredients

March 21, 2019

New ingredients from Cargill, Chr. Hansen, and more!

Opposites attract in the frozen dessert market

Frozen dairy desserts embrace good-for-you indulgence.

Kimberly Decker

December 5, 2018

Over the past few years, freezer cases have been filling up with a new class of creamy, dreamy treats that bear all the hallmarks of sinful indulgence while delivering more pluses (think protein and fiber) and fewer minuses (added sugar or "artificial" anything), to boot.

Dispelling some misperceptions about chocolate and cocoa in dairy

We blast some misperceptions about chocolate and cocoa in dairy

Kimberly Decker

October 16, 2018

An old Reese's Peanut Butter Cups commercial tagline calls chocolate and peanut butter "two great tastes that taste great together." And it’s right. But chocolate and peanut butter arguably can't hold a candle to chocolate and dairy.

An inside look at Barry Callebaut’s cocoa production in West Africa

Barry Callebaut proves cocoa quality and sustainability go hand-in-hand

Kimberly Decker

February 19, 2018

Seventy percent. That’s the figure that kept running through my mind as I stared at the landscape outside the air-conditioned van.

The Barry Callebaut Group expands its Bensdorp range with clean brown and red cocoa powders

December 18, 2017

The cocoa powders are alkalized with baking soda.

The long and winding road to cacao traceability

Consumers want greater visibility into the supply chains of the foods and beverages they consume. But tracing the complicated route cacao takes to become chocolate or cocoa is complex even for the pros.

Kimberly Decker

October 10, 2017

According to the International Cocoa Organization (ICCO), roughly 72% of the world’s cocoa production occurs in West Africa, with Latin America accounting for another 18% and Asia and Oceana shoring up the remaining 10%. So for North American chocoholics, there really is no such thing as locally sourced chocolate.