Confectionery In-Depth Focus 2018
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Posted: 18 December 2018 | New Food | No comments yet
In this In-Depth Focus: how certification and the supply chain can help to make palm oil both viable and sustainable, and predictions for the future of the global confectionery market.
In this issue:
- The flavour journey to sustainable chocolate
A champion of ethical and sustainable food businesses, Erik Bruun Bindslev looks at one US chocolate company’s 150-year journey to sustainability and offers advice as to how others can head in the same direction, too. - Sustainable palm oil certification – the smart choice
As the popularity of palm oil continues to grow, so does the controversy surrounding it – at time of writing, the furore over the banned Iceland supermarket/Greenpeace TV advertisment in the UK continues. Andy Green, Business Development Director at BM TRADA, discusses how the supply chain can help to make the world’s most consumed vegetable oil – and a frequent ingredient in confectionery – viable and sustainable. - Hitting that sweet spot
With the clean-label drive showing no evidence of slowing down, confection and chocolate manufacturers are adapting to a changing market. Environmental concerns, health concerns and sustainability may be priorities for today’s consumers, but flavour and innovation have never been more important. Divakar Kolhe from Future Market Insights reports on the global picture.
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