Issue #12: Cocoa Evolution
Hello hello, we are back with number 12 here presenting the latest in the confectionery industry. Last week we had an exciting shake-up of the industry with Mars acquiring Kellanova for $35 Billion. This week we have seen breakthroughs in the understanding of the cocoa bean and what it means to the future of harvest and how to face this present and upcoming crisis that are looming over the horizon.
Every crisis is an opportunity in disguise; it becomes clear that we are lacking in some areas and that we must improve to tackle challenges more efficiently. This edition proves that crisis does incentivize progress and innovation in dire times and overall ends up doing better for the industries involved as a whole.
So let's take a peek at what is new
Sweet Spotlights ??
New Hershey magic
The Hershey Company has announced an exciting new interactive experience called Hershey Super Sweet Adventure. This immersive attraction, set to debut in Chicago, celebrates the iconic Hershey’s candy brand. Developed in partnership with Original X Productions, the experience will open on October 4th at the Water Tower Place shopping mall.
Hershey Super Sweet Adventure is a story-based journey that invites visitors to join the Sweet Seekers, a special team dedicated to infusing Hershey candy with unique qualities. Inside the fantastical facility, guests will explore various candy-themed zones, including Reese’s, Hershey’s Kisses, Twizzlers, and Jolly Rancher. Much like their Hershey's chocolate world in Pennsylvania. The goal is to create lasting memories that embody Hershey’s commitment to heartwarming moments and meaningful connections.
In addition to the immersive adventure, visitors can expect a selection of limited-edition merchandise and collectibles related to Hershey’s beloved brands. The experience aims to surprise and delight Hershey fans in new and exciting ways, leveraging the strength of the company’s iconic confectionery portfolio.
Tickets for Hershey Super Sweet Adventure go on sale starting August 20th. If you’re in Chicago, this whimsical wonderland inspired by Hershey brands promises a delightful and memorable experience for candy enthusiasts of all ages!
A major in confectionery
Have you ever dreamed of studying candy?
The Resident Course Candy School at UW-Madison is a comprehensive confectionery course held in the U.S. with a rich history dating back to 1962. The idea for this course was proposed by Jerry Doolin, NCA’s technical director. Initially planned for only two years, the course has continued to this day, providing industry students with a basic understanding of candy ingredients and production processes.
Instructors for the course have always been a blend of industry experts and University faculty. Dr. Joachim von Elbe was the face of the course from its start in 1963 until 1998, when Dr. Rich Hartel took over.
Dr. Hartel currently coordinates the Candy School, assisted by grad students whose research projects are funded by the course’s revenue. The Candy School has taught over 2,000 individuals from 400+ companies. Additionally, there is an annual three-credit senior-level course on candy science taught to undergrad students. Many students engage in research projects related to confectionery topics and find employment in candy companies and their suppliers.
The study and investigation of confections at UW-Madison have resulted in numerous published papers and presentations at industry technical seminars. The Cacao Gene Atlas, a book based on the candy school curriculum, was authored by Dr. Hartel, Dr. von Elbe, and others. In 2021, the continuation of confectionery courses at UW-Madison was at risk but has been preserved.
Cocoa Culture ??
Cocoa Price as of 23/08/2024
As we can see we caught another spike that almost brings us to the $10.000 mark per ton which we didn't see since June. It is definitely a gamble right before the first reaps of the harvest that will come soon in October, so either companies are optimistic about the harvest or panicking to hold on to more cocoa before another bad year
Cocoa resilience
A team of scientists has made an exciting discovery that could revolutionize cocoa production and potentially ensure the continued supply of cacao-based products like chocolate. They have uncovered three new cocoa species: Theobroma globosum, T nervosum, and T schultesiiin the South American rainforests. These species are closely related to Theobroma cacao, which is the primary species used in chocolate production.
The significance of finding these previously unknown species lies in their potential to enhance the genetic resources available for developing drought-tolerant or disease-resistant cacao trees. As climate change poses threats to cocoa crops, safeguarding farmers’ livelihoods and securing the supply chain becomes critical.
The newly discovered cocoa species expand our understanding of plant biodiversity and offer fresh possibilities for chocolate production. Collaborative research efforts among institutions, manufacturers, and brands are likely to be encouraged to ensure the future of chocolate production in the face of environmental changes. The discovery was made by analyzing samples from South American rainforests and comparing data from botanical institutions worldwide.
This breakthrough underscores the importance of preserving herbaria collections and supporting botanical research. By leveraging these newfound species, scientists aim to create more resilient cocoa trees that can withstand the challenges posed by a changing climate.
The Cocoa Genome
Going a bit further from the last news, it is important to also delineate all of the efforts that are being made to understand more about the nature of cocoa and the integral genetic elements that compose it to artificially alter the efficiency of this crop.
The Cacao Gene Atlas is the result of an eight-year project at Penn State University aimed at mapping the genomes of the world’s cacao trees. Backed by Mondelēz International and the US Department of Agriculture’s National Institute of Food and Agriculture, this groundbreaking research was published in June 2024 and is freely available to the public.
Cocoa prices have been soaring, and while improved weather in West Africa may boost next season’s yields, pests and diseases continue to threaten the livelihoods of farmers and producers. The International Cocoa Organization estimates that between 30% to 40% of the world’s cacao crop is lost annually due to these factors.
The Cacao Gene Atlas provides a wealth of previously unknown genetic information about cacao trees. By understanding the cacao trees’ genetics, scientists aim to help farmers identify and grow more resilient crops. Breeding cacao trees is a slow process, and farmers need better genetic strains to combat diseases and achieve good yields.
The research team, led by Dr. Mark Guiltinan, Professor of Plant Molecular Biology, collected cocoa samples from different tropical locations. They extracted and sequenced the genetic material from these samples, analyzing the transcriptomes (the protein-coding part of the genome) to understand gene activity. The resulting data forms 11.2 million datapoints in the atlas, estimating gene expression levels for all 28,000 cacao genes in specific tissues.
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Researchers can now simulate the effects of modifying or boosting a gene on the plant, saving time and resources compared to growing actual plants for testing hypotheses. The Cacao Gene Atlas offers insights into where specific genes are expressed in cacao and at what expression levels. It enables scientists to uncover the genes and mechanisms responsible for disease resistance and other beneficial traits.
This breakthrough underscores the importance of preserving herbaria collections and supporting botanical research. By leveraging these newfound genetic insights, scientists hope to create more resilient cacao trees that can withstand the challenges posed by a changing climate. As we strive for sustainable cocoa production, this discovery provides hope for the future of chocolate, even in the face of environmental uncertainties.
Flavor Fusion ??
New Hershey's lines for Halloween
Hershey's keeps capitalizing on their seasonal offerings by expanding their portfolio with new versions of their products for the Halloween season. As we know, Halloween is synonymous with spooky themes and also candy! lots of candies! Companies look to expand their category and sizes to adapt to the massive purchasing volumes of candies over the month of October.
Hershey's has announced that they will be launching the following products to their Halloween line:
-Kit Kat Ghost Toast (New cinnamon flavored Kit Kat)
-Hershey's milk chocolate Harry Potter bar
-Twizzlers Ghosts (Glow in the dark cherry flavor)
-Resse's Pumpkins and Skeletons
A lot of cool new stuff and returning products from Hershey's Halloween line, and a lot of candies to please all of those trick-or-treaters!
Ohhhh Yeahhhh!!
Licensing has been one of the most popular techniques employed to boost sales this year, in which companies have capitalized on external IPs to give a fresh brand image associated to beloved characters, brands, and other icons that attract hundreds of buyers.
In this case, Hilco Sweets announced they would be launching a similar version of their Warheads while licensing the image of Kool-Aid, therefore creating sour chewable Kool-Aid candy that comes in cherry, tropical punch, and grape.
The product will come in bigger brands to offer better value to the consumer, with a net weight of 5.5 OZ and it will have a retail cost of $2.99 to $3.99.
Wintery Crisp
Mondelez has already begun tapping into the seasonal joy by introducing a new variation on their bars. They have decided that to expand their Christmas catalog, they will incorporate a chocolate bar with a mint flavor and crispy inclusions.
The bar will be called Winter Mint Crisp. The company will also expand on gingerbread offerings along with an Oreo collaboration with their bite-size cookies. And to capitalize on some nostalgia, Mondelez will also launch its advent calendar with 24 dairy milk chocolates for the whole winter season.
Apart from that, the company will also bring their classic assorted lines for Christmas, Thanksgiving, and even Halloween to try and maximize the boosting effects of seasonality!
Sugar Rush (Facts and Stories about your favorite snacks and candies)??
One tasty triangle
When we think savory we often think of snacks that will satisfy our immediate hunger with a dose of high flavor and a plentiful quantity of substance in the form of a crunchy treat. When I think of this I always think about the snack that opened a new category of its own. Now that category is filled with competitors, but no one else did it quite as good as Doritos.
The concept for Doritos originated at Disneyland, of all places! Back in the early 1960s, at a restaurant managed by Frito-Lay within Disneyland’s Casa de Fritos, something magical happened. The original product was made using surplus tortillas, inspired by the traditional Mexican snack known as totopo. The ingenious workers at Casa de Fritos cut up discarded tortillas, fried them, and added basic seasoning. The result? A crispy, triangular chip that resembled the Mexican dish chilaquiles, but without the sauce. These early Doritos were dry, crunchy, and utterly irresistible.
Arch West, the vice president of marketing at Frito-Lay, recognized their popularity and struck a deal in 1964 with Alex Foods, the provider of many items for Casa de Fritos. The chips were produced regionally for a short time before their overwhelming demand led Frito-Lay to move production in-house to its Tulsa plant. And so, in 1966, Doritos became the first tortilla chip available nationally in the United States. The initial flavor was simply toasted corn, but the journey had just begun.
In 1967, Frito-Lay introduced the first flavored Doritos: the iconic taco flavor. But it was the nacho cheese flavor, which debuted in 1972, that truly stole the show. To this day, it remains the most beloved Doritos flavor of all time. Over the years, more flavors have joined the party, including Cool Ranch (originally called Cooler Ranch), Zesty Sour Cream & Cheddar, and even an adventurous All Nighter Cheeseburger flavor.
Doritos have transcended borders and become a quintessential snack food worldwide. Their bold flavors, crunchy texture, and memorable marketing campaigns (including those unforgettable Super Bowl ads) have solidified their place in snack history. So next time you reach for those triangular chips, remember that they started as humble tortilla remnants, fried to perfection, and forever changed the snacking landscape.
Well that wraps this one up. It has been a week full of surprises with a lot of innovation on the cocoa side that could over the long run inspire more investment in cocoa harvesting and steer clear of economic crisis. It was bound to happen in terms of innovation. Diamonds grow under pressure and that applies the same to innovative ideas that can revolutionize an industry. Hopefully, we get enough scientific breakthroughs to uncover the complexities of the cocoa bean to fully exploit its benefits.