Cocoa

SUSTAINABLE COFFEE

ROASTERS TO INCREASE SALES OF SUSTAINABLE COFFEE

Working closely with the Dutch Sustainable Trade Initiative (IDH), several large, international coffee roasters – Nestlé, Kraft, Tchibo, and Sara Lee (which together account for 30 per cent of world sales) – have started an ambitious programme to drive the development of sustainable coffee sales from their current level of around 8 per cent, to …

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PATTERNS

STUDY REVEALS CHANGE IN CONSUMPTION PATTERNS

An International Coffee Organization study into drinking patterns has found that fresh roasted coffee has been gaining ground in countries where soluble has always accounted for the lion’s share but, as Robin Stainer reports, where roasted has always been preferred the opposite trend has emerged. More coffee, it also emerges from its study, is drunk …

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CONFERENCE

CHOCOLATE CONFERENCE PLANNED FOR NOVEMBER

A new conference for the international chocolate industry will take place in London later this year. The 2011 Confection Expo will showcase new products and act as a networking event for industry leaders. Keynote speeches will be given by some of the world’s biggest brands, including Mars, Cadbury, Chocolate Halba, Ashbury Chocolates, Cemoi, and Fredericks …

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MARKET

KOREAN MARKET MAINTAINS FAST PACE OF GROWTH

South Korea’s per capita coffee consumption is five times greater than consumption in the rest of the Asia Pacific region, and despite the economic downturn it continues to grow, particularly as the younger generation embraces Western coffee culture. According to the latest report on the market from the US Department of Agriculture’s Global Agricultural Information …

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FLAVANOL

ROLE OF BEAN HANDLING ON FLAVANOL LEVELS CLARIFIED

Hershey’s reports that as evidence regarding the health benefits of consuming dark chocolate and cocoa mounts, there has been an ongoing debate about which products deliver the most flavanols, and if key steps in production of cocoa and chocolate may diminish the level of the compounds. In a recently published paper, scientists reported on the …

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BLOOD PRESSURE

NEW RESEARCH CONFIRMS LINK BETWEEN FLAVANOLS AND BLOOD PRESSURE

New research undertaken at the University of California, San Francisco (UCSF) seems to confirm that consuming high concentrations of flavanols – such as those found in cocoa – lowers blood pressure, improves the health of blood vessels and increases the number of angiogenic cells circulating in patients with coronary artery disease (CAD). The findings, published …

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