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CATEGORY

Cocoa

Cocoa

CONFECTIONERY – Fazer reports a strong result in 2014, despite challenging operating environment

Desk3 -
In 2014, Fazer continued to improve its performance, despite difficult market conditions. The Group’s net sales and operating profit fell slightly below 2013 levels...
Chocolate

RESEARCH – Scientists figure out how to make chocolate healthier

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DENVER, USA – Chocolate has many health benefits -- it can potentially lower blood pressure and cholesterol and reduce stroke risk. But just as connoisseurs thought...
Cocoa

USA – From Assam to Oolong, North American Tea Championship names the 16 best hot teas

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LAS VEGAS – The North American Tea Championship (NATC) – the only independent and professionally-judged tea competition in North America – named the 16...
Cocoa

UK – Convenience trumps chemistry as impatient Brits fail to brew their tea to maximum effect

Desk3 -
Pot or mug? Milk before water? Sugar or no sugar? With threequarters of the nation (76 percent) drinking tea every day, there remains an...
Chocolate

CONFECTIONERY INDUSTRY – Barry Callebaut awarded new patent on reduced fat chocolate

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ZURICH/Switzerland, WIEZE/Belgium –The Barry Callebaut Group has announced that the European Patent Office has awarded their patent EP 2 152 091 on reduced fat...
Chocolate

FRANCE – Mars Chocolate France ‘Green Steam’ Project to reduce CO2 emissions recognized at prestigious Business School Awards

Desk3 -
PARIS – Mars Chocolate France’s successful initiative to reduce CO2 emissions at its Haguenau facility has been honoured by France’s ESSEC Business School in...
Cocoa

AUSTRALIA – Veneziano launches Elevation Specialty Tea at MICE

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Veneziano announces the arrival of its high-end tea offer, Elevation Tea, which was introduced at the Melbourne International Coffee Expo, March 13 - 15...
Cocoa

COCOA BAROMETER – Chocolate too cheap to be sustainable

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AMSTERDAM – Extreme poverty is the norm for West African cocoa farmers. At the same time, the cocoa supply chain is increasingly dominated by...
Cocoa

RESEARCH – Barry Callebaut, VIB and KU Leuven optimize cocoa fermentation process

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WIEZE/Belgium, ZURICH/Switzerland – The Barry Callebaut Group, VIB (Flanders Institute for Biotechnology) and KU Leuven (University of Leuven), with the support of IWT (Agency...
Cocoa

ICCO – Cocoa Market Review for February 2015

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The current review reports on cocoa price movements on the international markets during February 2015. Chart I illustrates price movements on the London (ICE...
Cocoa

CÔTE D’IVOIRE – President Ouattara inaugurates Olam’s state-of-the-art cocoa processing facility in San Pedro

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ABIDJAN –Olam International, a leading agri-business operating across the value chain in 65 countries, today welcomed His Excellency President Alassane Ouattara of Côte d’Ivoire...
Cocoa

COFFEE’S MILLENNIAL PROBLEM – Tea increasingly popular among young Americans

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The United States was once a country fueled by coffee and the average American was once one of the largest consumers of coffee in...
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Since the first issue, on May 1st 2001, the objective of Comunicaffe International has been to provide an updated, punctual and essential information service to operators in the sector. The idea is to be useful, providing information on the coffee, cocoa and tea supply chains in order to develop critical thinking and debate. Stay with us.
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