Chocolate prices have jumped again this Easter, and it has a lot of people concerned about how much higher they can go—and ...

Cocoa powder, the ground cacao you get when you remove some of the cacao butter from the processed cacao bean, comes in two forms: natural and Dutch-process. Dutch-process cocoa powder is milder on ...

Climate change is having a significant impact on cocoa production in West and Central Africa, according to a study by Wageningen University & Research (WUR). The region accounts for more than 70% of ...

UK biotech Fermtech lands £2.5m seed funding to scale Koji Cocoa, using fermentation to futureproof cocoa supply chains.

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Managing Director of WAMCo, Frank Bednar (L) taking his guests round the company The West African Mills Company (WAMCo), a ...

Olam Food Ingredients (Ofi) has installed two circular biomass boilers at its cocoa processing factories in the Netherlands and Germany. By using cocoa shells – a by-product of the cocoa production ...

The International Cocoa Diplomacy (ICD) has called for collaborative action to enhance the quality of Cocoa production and value of Cocoa exports. Speaking at a joint briefing with the Lagos Chamber ...

Oxford-based biotech company will use funds to boost production of Koji Cocoa, made from cocoa shells via a solid-state ...

Natural cocoa powder is lighter in color, has a higher acidity of about 5 pH, and because of that acidity, has a sharper chocolate flavor. Dutch-process powder is natural cocoa powder that has been ...