In an effort to find an answer to this question, I jumped at the chance to talk with Amy Guittard, a fifth-generation chocolate maker and the chief marketing officer of Guittard Chocolate Company ...

Chocolaty - In order for a chocolate bar to be “chocolate” in the US, it has to be made up of at least 10% cocoa. If it’s not, then you might see it called “Chocolaty” or “made with ...

These days, choosing a chocolate can be as complicated as choosing a wine or coffee, with labels boasting cacao percentages plus words such as artisan, single origin, organic and bean-to-bar.

Chocolate blocks/tablets are much more skewed towards Private Label (43% volume share vs. 21% volume share Total Chocolate in the 52 weeks to 17 March 2024), whereas segments that include gifting are ...

When you’re gifting chocolate, Guittard says “If the recipient isn’t a dark chocolate enthusiast, a 55–70% cacao range is often a safe bet, balancing sweetness and complexity.” ...

Swiss cocoa processor Barry Callebaut has been granted a temporary marketing permit (TMP) by the FDA to market its naturally pink-colored and berry-flavored Ruby as chocolate in the U. S. .

Private-label penetration for bath tissue increased to 23.2% in 2013 from 15.4% in 2012; private-label paper towels market share rose from 18% to 31.4% over the past decade.

Diversity This was published 2 years ago Chocolate lovers rush to defend Whittaker’s Maori label amid uproar Maxine Jacobs August 17, 2022 — 6.43am Normal text size Larger text size Very large ...

When you’re gifting chocolate, Guittard says “If the recipient isn’t a dark chocolate enthusiast, a 55–70% cacao range is often a safe bet, balancing sweetness and complexity.” ...