Ara Cacao Blog
More than ever, circular innovation takes place from field to table, connecting identity and technology, biomes and communities, nutrition and gastronomy, sustainability and craftsmanship. Chocolate moves the world. Let it move you.
Crise do cacau - Teremos matéria prima para os próximos anos?
A queda nas entregas de cacau da África e o aumento dos preços colocam a indústria do chocolate em alerta, com a ICCO prevendo um déficit global de 400 mil toneladas. A crise climática agrava o problema, exigindo ações rápidas e coordenadas.
Portfolio Diversity in Times of Crisis: New Chocolate Launches
Portfolio diversification stands out as an essential strategy to ensure the sustainability and growth of a brand.
Cost reduction in chocolate formulation in times of high cacao
The price of cacao has been breaking records on the stock market, bringing concern and euphoria to the different stakeholders in the chain. As a result, companies seek cost-reduction strategies, so that the consumer does not feel so much impact with the price increase.
Chain innovation - Bean to Bar Movement
It took me a while to understand that chocolate with a high cocoa content and made through what is called bean-to-bar is an innovation. Chocolate as we consume it today is one hundred years old, many new releases came with different designs and infinite combinations, but chocolate is apparently the same, at least since I was born.
New formats for new times
Easter is different. What did the pandemic change on the most awaited date for Chocolate?
Balancing the Cocoa and Chocolate Chain
This topic addresses the current situation of the chocolate industry in the face of the sudden increase in cocoa prices, highlighting the challenges faced by the industry and the impacts on the production chain, from cocoa producers to chocolate manufacturers. In addition, it highlights opportunities for partnerships and collaborations between different stakeholders, aimed at achieving a more balanced and sustainable trade for the future of the chocolate sector.
Cocoa butter
It's no exaggeration to say that cocoa butter is undoubtedly one of the noblest raw materials in the food industry. So also in the production of chocolates and cosmetics.
What we don't know about the chocolate industry
One of the main criticisms of the industry is the lack of transparency and the excess of chemical additives used to lower costs. The criticisms are valid, the food industry has a history that leaves us insecure, suspicious, and sometimes without alternatives.