ConfectioneryNews Podcast: Recent Episodes
William Reed Business Media
Bunge is one of the leading producers and suppliers of specialty plant-based oils, fats, and proteins, many of which are used in the confectionery industry. Its supply chain is vast, and during these turbulent times food security is a concern along with sustainability. ConfectioneryNews talks with Nicolas Priou, Sustainability Manager at Bunge, on transparency and traceability – and also how Bunge is reacting to the impact of conflict (in Ukraine), drought, and trade disruptions to make sure food and ingredients are delivered to its worldwide consumers.
Tessa Porter is the founder of Sprinkk, a candy development and manufacturing company based in Omaha, Nebraska. She is also a ‘candy scientist’ and has a Masters in food science focusing on sugar crystallization from the University of Wisconsin-Madison and an MBA from the University of Nebraska-Lincoln. In our latest podcast episode, she talks us through some of the trends in candy innovation for the autumn.
Based on the concept of ‘colouring food with food’, GNT’s EXBERRY Organics are created from edible fruit, vegetables, and plants using traditional physical processing methods - and are bang on trend.
The brand celebrated its entry into the US market with a successful showing at the Sweets & Snacks Expo 2022 in Chicago. We talk to Eliza G Jahn, Head of Marketing at Katjes USA, to pick over some of the highlights of the event.
Barry Callebaut’s The Future of Indulgence Report 2022 was previewed at the Group’s booth during the Sweets & Snacks Expo 2022 in Chicago before publication this month. Bas Smit, Global VP of Marketing at Barry Callebaut talks us through some of its main findings.
The company has published its ‘Chocolate Foodprint’ for 2021-22, which leads the way for artisan brands in transparency and regeneration in the cocoa sector. We talk to Philipp Kauffmann, the company’s founder.
MIA, short for Made in Africa, is branching out from its base in Madagascar to work with cocoa farmers in West Africa. Co-founder Brett Beach tells ConfectioneryNews the reasons behind the move – and also provides an update on the situation on the island and for the sector in general.
The recent global weather events has highlighted the real threat of climate change. In a special podcast Michael Gidney, CEO of the Fairtrade Foundation, tells consumers about the impact of the climate crisis on its network of farmers and what they can do to help.
Belinda Borck, Impact Editor at Tony's Chocolonely, talks to CN on the company’s latest impact report and why it is not driven by profit but by creating a fair price for the cocoa farmer and a transparent supply chain.
Nurtac Afridi talks to CN about the steps she has taken to transform GODIVA’s business during her first year as CEO.
Scientists at Puratos claim to have made a breakthrough with a patent-pending ‘milk-alike plant-based chocolate,’ which has received praise from industry experts and consumers.
Dream Pops a fast-growing plant-based ice cream and frozen novelty brands in North America, is setting its sites on moving into the confectionery aisle in 2022, competing with giants such as Hershey, Mars, and Ferrero.
Alvin Lee was appointed chairman of the Cocoa Association of Asia (CAA) at the beginning of 2021 for a two-year term. He is also Cargill’s Cocoa & Chocolate’s Commercial Director for Asia-Pacific, and in our podcast interview, he gives listeners a 360-degree view of the region in terms of trends, the market, challenges, and countries to watch.
Barry Callebaut’s latest innovation, ‘Elix’, is made from 100% pure cacaofruit and is described by the Group as the ‘first nutraceutical fruit drink’ with proven health benefits.
Earlier this year, The International Cocoa Initiative (ICI) launched a new study to analyse data from various stakeholders’ Child Labour Monitoring and Remediation Systems (CLMRS), with the aim of guiding improvements in their effectiveness at identifying, preventing and addressing child labour in the cocoa supply chain. In our latest podcast, Nick Weatherill, ICI’s Executive Director, brings an update on progress so far, in what has been a challenging year for the cocoa sector.
Since the outbreak of the pandemic, there is a growing demand for consumers to know where the ingredients in the products they purchase come from, says Philippe Bernay, Commercial Marketing Lead EMEA, Cargill Cocoa.
In our latest podcast interview, we talked to Freek van der Knaap, Van Houten’s Vice-President Vending & Beverages EMEA, about the launch of ruby as a chocolate drink powder, which is aimed at professionals working in the catering and confectionery industry.
Nate Saal is founder of CocoTerra, an all-in-one tabletop chocolate making machine that can produce real chocolate in the home, from conching to cooling in two hours, with the help of digital recipes and a guidance app. With the company now taking pre-orders, we caught up with Saal for an update on his innovation since the last time ConfectioneryNews spoke to him in September 2019.
Ethan Budiansky, the World Cocoa Foundation’s Director of Environment, shares some of the findings from the CFI’s latest reports and explains why ‘getting more trees in the ground’ is important.
In its latest Cocoa & Forests Initiative (CFI) Annual Report, Mondelēz International said it has distributed 712,771 trees across Ghana and Cote d’Ivoire in the from October 2019 to September 2020, with a total of 975,848 trees planted as part of its CFI commitment since 2018, bringing the global total to 2.2 million trees.
Paul Chibe, President and CEO of Ferrero North America, is the new Chairman of the National Confectioners Association Board of Trustees for a two-year term. In an exclusive ConfectioneryNews podcast, Chibe talks about his 30 years of experience within the confectionery and consumer products industries and why he is looking forward to his new role as Chairman at the NCA.
Ahead of his presentation at Chocoa21, Leopold Palmer from Twenty Degrees gives us the background story of Olam Cocoa’s new speciality cacao business.
UPL, a global leader in sustainable agriculture products and solutions, announced it has joined the European Cocoa Association (ECA) as an associate member. We talk to Florent Clair, UPL’s Sustainability Co-Ordinator, about the company's long history in the cocoa sector and why the time is right to commit to a more sustained environmental approach for farmers.
With Veganuary in full swing and more popular than ever, Paul Morris, Luker Chocolate’s UK sales manager, chats to ConfectioneryNews about the 123-year-old family run company and its single origin Cacao Fino de Aroma.
A wide-ranging career in the food service industry has more than adequately prepared Tracey Hughes for her current role as managing director of UK ingredients distributor Henley Bridge. In our latest podcast, she talks about the business challenges imposed by the coronavirus pandemic, how she got into the industry – and how lockdown has led to an appreciation of gardening.
Olam International’s vice president and global head of environment has called for more support from the financial sector to help change the sustainability landscape in the cocoa supply chain.
“The chocolate industry is broken on two levels,” claims Tim McCollum, founder and CEO of Beyond Good chocolate, in CN’s latest podcast with influential players in the cocoa sector.
COCO - The Art of Chocolate is an artisan chocolatier based in Edinburgh, Scotland, that places its emphasis not only on ethically sourced cocoa and fine couverture, but also the meticulous designs on its wrappers.
Jeff King, Hershey’s senior director of global sustainability and social impact, is the person responsible for the company’s Cocoa For Good sustainability program, which has committed to 100% direct-sourced cocoa in West Africa by 2025. He talks to ConfectioneryNews about the company’s achievements so far and wider issues affecting the cocoa sector.
Bunge Loders Croklaan, one of the leading companies in edible specialty oils and fats production, has developed ‘Sweetolin’ that will enable up to 50% less sugar in the final confectionery product with ‘no compromise on taste experience’.
Former pastry chef and Nestlé senior confiseur publishes new book that bridges food art and science. He tells ConfectioneryNews about the idea behind his latest publication.
Ethical and premium chocolate brand MIA, short for Made In Africa, has announced a multi-faceted tree planting program in Madagascar to offset sea freight carbon emissions, rebuild lemur habitats and provide local populations with forest fruits.
Divine Chocolate was established in 1998 by a co-operative of cocoa farmers in Ghana that owns 44% of the company and shares in its profit. Its cocoa is Fairtrade certified and 100% traceable.
Halloween is candy’s biggest holiday, and candy corn is at the center of it. ConfectioneryNews caught up with Peter Goldman, head of seasonal and Brach’s at Ferrara, to talk strategy, trends and good ol’ candy history.
On the eve of the World Cocoa Foundation Partnership Meeting in Berlin, ConfectioneryNews caught up with Antonie Fountain, managing director of The VOICE Network, which describes itself as ‘a watchdog and catalyst for a reformed cocoa sector’, for a special podcast.
Until now, 70% of a cocoa pod was discarded as waste so ‘Cacaofruit Experiences’ marks the next generation of a food & drink category and it’s bang on the clean label trend. We talk to Pablo Perversi, Barry Callebaut’s chief innovation, sustainability & quality officer about the new innovation.
Mondelēz International’s Cocoa Life sustainability program aims to strengthen the company’s supply chain and the Cadbury maker’s on-pack claims are only to signal brands contain sustainable cocoa, says Cathy Pieters, the director of the program.
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.
ConfectioneryNews.com speaks to Innovia Films’ sustainability head about the latest trends in green confectionery packaging.
FoodProductionDaily.com caught up with Dr Ian Davidson of ExxonMobil at Anuga FoodTec in Cologne last week to talk about new energy saving claims the company is making for its range of food-grade lubricants.
A combination of sensory and analytical flavour analysis that is hardly commercially available can optimise the taste of chocolate, according to a flavour consultant.
Alfa Laval claims that its scraped-surface heat exchanger can take high viscosities and avoid burn-ons for applications in bakery and confectionery products.
ConfectioneryNews.com speaks to Roy Fraser, product manager for robotics at Bosch Packaging Technology, about the growth of delta robotics in confectionery packaging.
Bosch Packaging Technology has launched what it says is the first machine capable of hermetically sealed single-wrap die fold packaging for small to medium sized chocolate bars.
An integrated system for flow packaging featuring robotics can boost efficiency, according to packaging group Cavanna.
Baker Perkins is noticing a strong demand from customers in Asia for lollipops, according to company regional sales manager Mark Sheffield.
Utilising dairy ingredients already present in confectionery items can allow manufacturers to produce healthy products that meet consumer demands, according to a specialist at NIZO Food Research.
Food tech firm GEA claims hermetically sealing lollipops can increase shelf life up to a year compared to standard double twist wrapping.
Automatic changeovers that reduce down-time will be the trend informing confectionery packaging machinery in 2012, according to Renato Dell’Oro of packaging technology firm Cama.
Mint confectionery products containing the sweetener stevia could appeal to EU consumers, but each country has its own preference, according to a consultant to Cargill
The sweetener stevia is the hot topic of this year’s show following its approval as a novel food in the EU, according to the show organiser.
Bosch packaging chief Friedberg Klefenz said talk of another economic downturn has failed to dent the company’s buoyant order books as he also forecasts strong growth in its Chinese operations.
FoodProductionDaily.com recently caught up with Innovia Film’s Alexander van t’Riet to talk about the changing fortunes of cellophane.
Collaboration with converters and academia is resulting in more eco-friendly packaging materials as well as the development of ultrasonic sealing for confectioners, says Cavanna Packaging.
A lack of recycling options makes compostable materials the best option for flexible packaging films in the dry food market, according to Innovia Films.
As the market and industry weighs the impact of turmoil in Ivory Coast on cocoa supply and tightness in sugar trade continues, we talk to Rabobank analyst Keith Flury to see whether there will be any let up in commodity commotion in 2011.
The palletizing and automated end-of-line sector is likely to experience greater consolidation and increased strategic alliances as industry players seek to deliver greater efficiencies, says Newtec boss Didier Pradeilles.
Sustainability and energy saving are two of the major trends driving current development in packaging and processing technology.
Awareness of the importance of nutrient profiling within the EU food industry is prompting many companies to reformulate products to decrease calorie content, fat, sugar and salt in products, which gives rise to the challenge of maintaining tastes that will still appeal to end consumers.
Leading beverage filling and packaging technology company Krones reported a number of drink makers signing on the dotted line at German trade show Brau Beviale last week, and we caught up with executive chairman of the board, Volker Kroneseder, to get the company’s perspective on market growth.
FoodProductionDaily.com caught up with Patrick Dowling of SPX Flow Technology at IPA 2010 to talk about the company’s strategies for acquisition and sector growth.
Investments in European food processing machinery R&D are up on 2008 levels, with considerable innovation noted among exhibiting companies, reports the organisers of a trade event in Paris next month.
In an interview with FoodNavigator-USA.com, Dr. Luke Zhang explains why he thinks the future looks sweet for stevia - and for his company, GLG Life Tech, one of the world's major stevia suppliers.
As Cargill expands its cocoa farmer training programme in the Ivory Coast this month, we caught up with managing director of Cargill Cocoa & Chocolate, Harold Poelma, to hear about developments in the sourcing of sustainably derived cocoa and his call for audit convergence among schemes.
The second hand confectionery equipment market is buoyant, with strong demand noted in the past 12 months, reports used machinery supplier Ecomec, who added that lack of access to credit within the industry is a predominant factor for the sales hike.
ConfectioneryNews.com caught up with Hans Vriens, chief innovation officer with global chocolate supplier Barry Callebaut at the industry trade show Pro Sweets, where he spilled the beans on the future for functional chocolate.
Henry Hussell, European marketing manager for Cargill Sweetness, explains what the recent EU approval of erythritol's zero-calorie claim means for food manufacturers.