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shortage of cocoa beans has led to a near shutdown of processing plants in Côte d'Ivoire and Ghana, the two countries responsible for 60% of global production. With chocolate makers around the world reliant on west Africa for cocoa, there is significant concern about the impact on the prices of chocolate and the livelihood of farmers.

Criticisms of so-called "ultra-processed" foods are largely missing the reason why food is processed in the first place: offering shelf-stable nutritional value at an affordable price, writes Megan Kastner, policy manager for product policy at the US Consumer Brands Association. The misconception that fewer ingredients means healthier food is scientifically incorrect and disregards the population with food sensitivities, Kastner adds.