2005 Key Financial Data of the Lindt & Sprüngli Group
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Swiss Chocolate
BreakingNewsEnglish - Many online quizzes at URL below It snowed chocolate True / False a) Switzerland has renewed its status as a in a Swiss town premium chocolate maker. T / F 23rd August, 2020 b) Chocolate snow fell on the residents of a town near Zurich. T / F Switzerland is renowned c) Experts say the chocolate snow was caused by the world over for the climate change. T / F quality of its chocolate. The nation has earned an d) Chocolatiers used the chocolate to whip up a international reputation for special dessert. T / F its premium chocolate e) A town had a thick coating of the chocolate brands. However, residents dust. T / F in the Swiss town of Olten, near Zurich, got the f) No resident accepted the chocolate company surprise of their lives earlier this week when it offer to clean up the mess. T / F started snowing chocolate. Some locals wondered if g) The company said crushed cocoa beans are the brown dusting was a bizarre consequence of not armful to our health. T / F climate change. However, all became clear after the local chocolate manufacturer revealed the brown h) A Twitter user is dreaming of a white shower was the result of a malfunction at its Christmas. T / F factory. The chocolate maker Lindt confirmed that a minor defect in its cooling ventilation systems Synonym Match allowed gusty winds to whip up chocolate dust and (The words in bold are from the news article.) sprinkle it over the town. 1. renowned a. until now Many parts of the town were covered in a fine layer of light brown, milk-chocolate-flavoured dust. -
Chocolatiers and Chocolate Experiences in Flanders & Brussels
Inspiration guide for trade Chocolatiers and Chocolate Experiences IN FLANDERS & BRUSSELS 1 We are not a country of chocolate. We are a country of chocolatiers. And chocolate experiences. INTRODUCTION Belgian chocolatiers are famous and appreciated the world over for their excellent craftmanship and sense of innovation. What makes Belgian chocolatiers so special? Where can visitors buy a box of genuine pralines to delight their friends and family when they go back home? Where can chocolate lovers go for a chocolate experience like a workshop, a tasting or pairing? Every day, people ask VISITFLANDERS in Belgium and abroad these questions and many more. To answer the most frequently asked questions, we have produced this brochure. It covers all the main aspects of chocolate and chocolate experiences in Flanders and Brussels. 2 Discover Flanders ................................................. 4 Chocolatiers and shops .........................................7 Chocolate museums ........................................... 33 Chocolate experiences: > Chocolate demonstrations (with tastings) .. 39 > Chocolate workshops ................................... 43 > Chocolate tastings ........................................ 49 > Chocolate pairings ........................................ 53 Chocolate events ................................................ 56 Tearooms, cafés and bars .................................. 59 Guided chocolate walks ..................................... 65 Incoming operators and DMC‘s at your disposal .................................74 -
A Historical Review of the Swiss Chocolate Industry Ingrid
4 From Small Chocolatiers to Multinationals to Sustainable Sourcing: A Historical Review of the Swiss Chocolate Industry Ingrid Fromm Introduction The food industry is currently focusing on increasing transparency along the entire chain, from production to consumption. Consumers are demanding that the food they put on their tables is sustainably produced, sourced and consumed. Having information about the origin of products will, in the future, become the norm rather than the exception. Transparency in the food chain has many dimensions and although consumers might be motivated to buy products that are sustainably produced, these decisions can potentially have a positive impact for farmers – be it within national boundaries or abroad – as well as for the environment. One example is represented by the chocolate industry. Chocolate is produced and consumed across multiple boarders. Having a transparent chain is a tremendous challenge. Cocoa beans come mostly from developing countries, where small-scale farmers are responsible for most of the global production. However, it is big players who dominate this industry and they are also the ones who are transforming it. | downloaded: 28.9.2021 Switzerland is long known as a leader in chocolate production. Swiss chocolates are recognized around the world as high-quality products and the demand is growing. The Swiss chocolate industry reported an increase in sales of almost 4% in 2013. Switzerland exports over 60% of the chocolate it produces. The foreign sales of Swiss chocolate remained strong, with an increase of 5.6%. Although the main export market for Swiss chocolate is the European Union, Switzerland exports chocolate to 150 countries. -
Belize in the Cocoa-Chocolate Global Value Chain
Belize in the Cocoa-Chocolate Global Value Chain July 2018 Prepared by Danny Hamrick and Karina Fernandez-Stark Duke Global Value Chains Center, Duke University Global Value Chains Center This research was prepared by the Duke University Global Value Chains Center on behalf of the Organization of American States (OAS). This study is part of the establishment of Small Business Development Centers in the Caribbean. The report is based on both primary and secondary information sources. In addition to interviews with firms operating in the sector and supporting institutions, the report draws on secondary research and information sources. The project report is available at www.gvcc.duke.edu. Acknowledgements The Duke University Global Value Chains Center would like to thank all of the interviewees, who gave generously of their time and expertise, as well as Renee Penco of the Organization of American States (OAS) for her extensive support. The Duke University Global Value Chain Center undertakes client-sponsored research that addresses economic and social development issues for governments, foundations and international organizations. We do this principally by utilizing the global value chain (GVC) framework, created by Founding Director Gary Gereffi, and supplemented by other analytical tools. As a university- based research center, we address clients’ real-world questions with transparency and rigor. www.gvcc.duke.edu. Duke Global Value Chain Center, Duke University © July 2018 i Belize in the Cocoa-Chocolate Global Value Chain Acronyms .......................................................................................................................................................... -
Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-Ols, and Procyanidin Content in Foods Prepared with Coco
JFS C: Food Chemistry Preservation of Cocoa Antioxidant Activity, Total C: Food Chemistry Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder L. STAHL,K.B.MILLER,J.APGAR, D.S. SWEIGART,D.A.STUART,N.MCHALE,B.OU,M.KONDO, AND W.J. H URST ABSTRACT: Little is known about the effects of common cooking processes on cocoa flavanols. Antioxidant activ- ity, total polyphenols (TP), flavanol monomers, and procyanidin oligomers were determined in chocolate frosting, a hot cocoa drink, chocolate cookies, and chocolate cake made with natural cocoa powder. Recoveries of antioxi- dant activity, TP, flavanol monomers, and procyanidins ranged from 86% to over 100% in the chocolate frosting, hot cocoa drink, and chocolate cookies. Losses were greatest in the chocolate cake with recoveries ranging from 5% for epicatechin to 54% for antioxidant activity. The causes of losses in baked chocolate cakes were investigated by exchanging baking soda with baking powder or combinations of the 2 leavening agents. Use of baking soda as a leav- ening agent was associated with increased pH and darkening color of cakes. Losses of antioxidant activity, TP, fla- vanol monomers, and procyanidins were associated with an increased extractable pH of the baked cakes. Chocolate cakes made with baking powder for leavening resulted in an average extractable pH of 6.2 with essentially complete retention of antioxidant activity and flavanol content, but with reduced cake heights and lighter cake color. Com- mercially available chocolate cake mixes had final pHs above 8.3 and contained no detectable monomeric flavanols after baking. These results suggest that baking soda causes an increase in pH and subsequent destruction of fla- vanol compounds and antioxidant activity. -
To See a List of Possible Ice Cream Choices
After Dinner Mint Almond Almond Crisp (w peanuts and rice cereal) Almond Delight Almond Linzertorte (w raspberry jam) Almond Poppy Seed Ambrosia (Banana Ice Cream w coconut, orange and almonds) Anise Apple Brown Betty (w ginger snaps) Apple Butter Apple Cheddar Apple Cherry Apple Cinnamon Coffee Cake Apple Pie Apple Raisin Walnut Apple Strawberry Apple Thyme Applesauce Apricot Apricot Almond Apricot Jam Apricot Orange Asia Spice (Green Tea ice cream w szechuan peppercorns) Autumn (Nutmeg ice cream w prunes, dates & figs) Avocado Aztec "Hot" Chocolate (Chocolate w chile powder) Baked Apple Balsamic Caramel (w balsamic vinegar) Banana Banana Candy Bar Banana Carob Chip Banana Chocolate Chip Banana Coconut Banana Cookie Banana Cream Pie Banana Fudge Banana Fudge Chunk Banana Malt Banana Marshmellow Banana Nut Banana Orange Banana Peanut Butter Banana Philadelphia Style ( w/o eggs) Banana Strawberry Banana Tart Banana w Caramelized White Chocolate Freckles Bangkok Peanut Beet w Mascarpone, Orange Zest & Poppy Seeds Basil Page 1 Beet w Mascarpone, Orange Zest & Poppy Seeds Berry Crisp Birthday Cake Biscuit Tortoni Bittersweet Chocolate-Laced Vanilla Black Coffee Black Currant Tea Black Pepper Black Pine (Pine Nut ice cream w black licorice candy) Black Walnut Blackberry Blackberry Jam Blackstrap Praline (w blackstrap molasses) Blueberry Blueberry Jam Blueberry Lemon Sour Cream Brown Bread Brown Butter Almond Brittle Bubble Gum Burnt Almond Burnt Sugar Burnt Sugar Pie Burnt Walnut Butter Cake, Gooey Butter Fruitcake Butter Pecan Butter w Honey -
Annual and Sustainability Report 2018
2018 Annual and sustainability report report and sustainability Annual Annual and sustainability report 2018 Contents This is Cloetta Letter from the Chairman 73 The year in brief 1 Corporate governance report 74 Words from the President 2 Remuneration of the Group Management Team 80 Internal control over financial reporting Goals and strategies 4 82 Board of Directors Long-term financial targets 4 84 Group Management Team Sustainability targets 5 86 Strategic priorities 6 Financial reports 88 Consolidated profit and loss account Cloetta’s value chain 8 89 Consolidated statement of comprehensive income Cloetta’s sustainability agenda 10 90 Consolidated balance sheet 91 The confectionery market 11 Consolidated statement of changes in equity 92 Strategies for growth 14 Consolidated cash flow statement 93 Brand, category and product development 15 Notes to the consolidated financial statement 94 Brand and category leadership 16 Parent Company financial statements and notes 130 Strategic product development 21 Proposed appropriation of earnings 140 Consumer front and centre 24 Auditor’s report 141 Cloetta’s leading brands 26 Ten-year overview 144 Key ratios 145 Cloetta’s main markets 30 Reconciliation of alternative performance measures 146 Supply chain 37 Factories 42 Long-term sustainability 148 Stakeholders and materiality issues Increased resource efficiency 44 150 Strategic priorities for Cloetta’s sustainability work Raw material 46 152 GRI index Responsible sourcing 48 153 Auditor’s limited assurance report on sustainability report -
The Medicinal Use of Chocolate in Early North America
Mol. Nutr. Food Res. 2008, 52, 000 – 000 DOI 10.1002/mnfr.200700264 1 Review The Medicinal Use of Chocolate in Early North America Deanna L. Pucciarelli and Louis E. Grivetti Nutrition Department, University of California, One Shields Ave, Davis, CA, USA The medicinal use of chocolate has a long history in North America dating back to the 16th century. From Mesoamerican Codices and European Treatises scholars have determined that for hundreds of years the beverage called chocolate was administered to the sick and prescribed homeopathically to prevent illness. Yet, little scholarship exists that focuses on medicinal chocolate usage in early North America (18th–19th century). This paper examines medical practices during this era and associated medicinal norms with special attention given to chocolate/cocoa usage. Given the current scientific attention on the relationship between dark chocolate consumption and heart disease attenuation it is timely to investigate and chronicle America's medical forebears’ understanding of, and practices related to, the medicinal use of chocolate. Indeed, there is a significant amount of literature to suggest that chocolate was used for wellness and to treat illness. Keywords: Chocolate / Cocoa / Food history / Foods for health / History of medicine / Received: July 9, 2007; accepted: January 2, 2008 1 Introduction Yet, for the better part of the 20th century, and certainly after the 1930s, the consumption of chocolate shifted in the I felt my Self [sic.] very unwell and derected [sic.] a little United States from medicinal to confectionary. Over the Chocolate which Mr. McClellen gave us, prepared of which past decade laboratory research has indicated positive rela- I drank about a pint and found great relief at 11 A.M. -
Survey of Commercially Available Chocolate- and Cocoa-Containing Products in the United States
J. Agric. Food Chem. 2009, 57, 9169–9180 9169 DOI:10.1021/jf901821x Survey of Commercially Available Chocolate- and Cocoa-Containing Products in the United States. 2. Comparison of Flavan-3-ol Content with Nonfat Cocoa Solids, Total Polyphenols, and Percent Cacao ,† † § § KENNETH B. MILLER,* W. JEFFREY HURST, NANCY FLANNIGAN, BOXIN OU, # # † C. Y. LEE, NANCY SMITH, AND DAVID A. STUART †The Hershey Center for Health and Nutrition, P.O. Box 805, Hershey, Pennsylvania 17033-0805, §Brunswick Laboratories, 50 Commerce Way, Norton, Massachusetts 02766, and #Department of Food Science and Technology, Cornell University, Geneva, New York 14456 A survey of a broad range of chocolate- and cocoa-containing products marketed in the United States was conducted to provide a more detailed analysis of flavan-3-ol monomers, oligomers, and polymers, which can be grouped into a class of compounds called procyanidins. Samples consisted of the three or four top-selling products within the following six categories: natural cocoa powder, unsweetened baking chocolate, dark chocolate, semisweet baking chips, milk chocolate, and chocolate syrup. Composite samples were characterized for percent fat (%fat), percent nonfat cocoa solids (%NFCS), antioxidant level by ORAC, total polyphenols, epicatechin, catechin, total monomers, and flavan-3-ol oligomers and polymers (procyanidins). On a gram weight basis epicatechin and catechin content of the products follow in decreasing order: cocoa powder > baking chocolate > dark chocolate = baking chips > milk chocolate > chocolate syrup. Analysis of the monomer and oligomer profiles within product categories shows there are two types of profiles: (1) products that have high monomers with decreasing levels of oligomers and (2) products in which the level of dimers is equal to or greater than the monomers. -
Manufacturing Confectioner Global Source for Chocolate, Confectionery and Biscuit Information
JUNE 2012 Vol. 92, No. 6 MANUFACTURING CONFECTIONER GLOBAL SOURCE FOR CHOCOLATE, CONFECTIONERY AND BISCUIT INFORMATION RCI ANNUAL CONVENTION AND EXPO U.S. REGULATORY UPDATE COCOA TRACEABILITY AND CERTIFICATION CHOCOLATE AERATION RCI Convention & Industry Expo Retail Confectioners International will host its 2012 annual convention June 11 –15 at the Hyatt Regency San Francisco Airport. www.retailconfectioners.org/annual Monday, June 11 12:30 pm–1:00 pm Bus captain orientation Arrival and Optional Activities Day 4:30 pm–5:30 pm Welcome reception and business card ex- change on trade show floor noon –5:00 pm Registration desk open 5:30 pm Associate Member Meeting 1:00 pm–8:00 pm Trade show set-up 5:30 pm–6:15 pm Education Session: Cacao Fino de Aroma: A 1:00 pm–5:00 pm Committee meetings Model for Quality and Sustainability; 2:00 pm Associate Advisory Board meeting Juan Carlos Arroyave, Casa Luker. A dis- 3:00 pm Executive Board meeting cussion of Cacao Fino de Aroma (fine- 5:00 pm Board and Spouses dinner flavored cocoa), the importance of this type of product and why it is only 6:00 pm Board of Directors meeting 7 percent of the world’s cocoa produc- Tuesday, June 12 tion. Arroyave will also talk about the Juan Carlos Arroyave industry’s commitment to developing Expo and Education Day and advancing the cocoa-farming culture, the 6:00 am –10:00 am Trade show set-up agricultural model plan and education on best agricultural practices to maximize yields and qual- 7:00 am Past presidents meeting ity while promoting sustainability, environmental 7:00 am –8:00 am Breakfast responsibility and fair trade. -
Development of a Tool for Making Chocolate Chips
Development of a tool for making chocolate chips Bachelor Degree Project in Product Design Engineering Level ECTS 22,5 hp Spring term 2013 Javier Marín Melgar Juan Ramón Medel Cáceres Supervisor: Peter Thorvald Company supervisor: Liberto Ascanio Examiner: Lennart Ljungberg Assurance This report has been submitted by Javier Marín Melgar and Juan Ramón Medel Cáceres to University of Skövde as a Bachelor Degree Project at the School of Technology and Society. I certify that all material in this Bachelor Degree Project, which is not my work, has been identified and that no material is included for which, a degree has previously been conferred on me. Javier Marín Melgar Juan Ramón Medel Cáceres Javier Marín Melgar & Juan Ramón Medel Cáceres Abstract This Bachelor Degree Project report is based on the development of a tool for making chocolate chips from chocolate bars carried out in cooperation with LéKUé, manufacturer company of kitchen tools specialized in silicone and plastic products. The aim is to develop a kitchen tool that breaks chocolate bars in small fragments, as currently there are no utensils that can efficiently solve this task. This tool is oriented to be used at home. The design process includes a pre-study, a concept development and final design chapters. The pre-study consists of the following parts: an evaluation of existing tools, tool testing, early idea generation and selection, chocolate bar dimension study, identification of potential consumers, study of human factors, manufacturing process selection, materials selection and requirement specifications. The concept development section is based on mechanism and aesthetics development. The last chapter presents the final design, which is the result from the combination of findings inferred in the previous parts. -
QUALITY DEVELOPMENT of BAR CHOCOLATE PRODUCTS BASED on CONSUMER PREFERENCES: CASE STUDY on Smes
Advances in Intelligent Systems Research, volume 173 1st International Conference on Engineering and Management in Industrial System (ICOEMIS 2019) QUALITY DEVELOPMENT OF BAR CHOCOLATE PRODUCTS BASED ON CONSUMER PREFERENCES: CASE STUDY ON SMEs Humiras Hardi Purba 1,a Choesnul Jaqin 1,b and Siti Aisyah2, c 1Master of Industrial Engineering Program, Mercu Buana University, Jakarta 11650, Indonesia 2Polytechnic STMI – Ministry of Industry Republic of Indonesia, Jakarta 10510, Indonesia [email protected], [email protected], [email protected] Keywords: bar chocolate, product quality, consumer preferences, IPA method Abstract. Increased tight business competition requires organizations or companies to raise its competitiveness level. Increasing industrial competitiveness can be done through the development of product quality based on consumer preferences. This study aims to determine the quality attributes of bar chocolate products which are the priority development. There are eleven bar chocolate product quality attributes identified, namely taste, texture, aroma, product appearance, portion, variety, freshness, health, packaging, price fairness, and discount. The assessment of consumer preferences for the quality of bar chocolate products was done by filling out questionnaires based on consumer ratings on the importance and performance level. The analysis result using Importance Performance Analysis (IPA) method shows that taste, aroma, texture, product appearance, variety, health and packaging are priority attributes developed. Introduction Cocoa is an important commodity in the world as the main ingredient of chocolate products, which have taste and aroma cannot be replaced by other commodities [1]. Currently, people throughout the world enjoy chocolate in thousand different forms and types of products, consuming more than 4.7 million tons of cacao beans in 2016-2017 [2].