Who doesn’t love a chocolate egg or two at Easter? Here’s why a little indulgence may not do much harm.
Articles on Chocolate
Displaying 21 - 40 of 102 articles
What makes a good egg? The ethics of chocolate is complicated and often hard to decipher with confusing marketing claims on some product packaging.
The 5th Edition of the Chocolate Scorecard reveals that some retailers are lagging when it comes to selling sustainable products.
Major African cocoa plants in Côte d'Ivoire and Ghana have stopped or cut processing because they cannot afford to buy beans.
The original storyline for Road Dahl’s “Charlie and the Chocolate Factory” contained some stunning parallels to the trans-Atlantic slave trade.
Ghana and other west African cocoa growing countries must harness their combined bargaining strength to address the challenges plaguing cocoa farming.
By generating new high-resolution maps, researchers found cocoa plantations were causing far worse forest destruction in West Africa than previously thought.
Children working on family farms is often mistaken for harmful child labour.
Good things can come in chocolatey packages, but read the fine print if you want to avoid potential side effects of eating Easter treats.
Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
Eggs have long symbolised rebirth and renewal, making them perfect to commemorate the story of Jesus’ resurrection.
The firms that do worst on the environment and human slavery in the 2023 Chocolate Scorecard are those whose mission statements extend to little more than making chocolate.
There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
Most of us enjoy chocolate this time of year, but how many of us appreciate its historical roots and significance?
Some of our favourite Christmas treats date back to the Victorians.
Court decision protects trademarks that help consumers make informed choices.
An anthropologist writes that despite best efforts, there is no guarantee that children may not have been exploited in the production process of chocolate.
Despite the recent Kinder chocolate recall, there’s no cause for wider concern about chocolate safety.
It’s totally fine to eat chocolate with a white film on the surface. But what is it, how did it get there, and how can it be avoided?
Are the eggs you’re buying this Easter good for cocoa farmers, kids and the Earth – or actually doing harm? Our 2022 scorecard of the big brands can help you buy better than before.
Top contributors
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Professor in Department of Accounting and Corporate Governance, Macquarie University
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Associate professor in accounting, University of Wollongong
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Associate Professor, Oxford School of Global and Area Studies/ History, University of Oxford
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Researcher & author, University of Washington, Bothell
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Senior Lecturer in Accounting and Financial Management, The Open University
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Senior Lecturer, Nutrition, Swinburne University of Technology
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Professor of Anthropology, Rochester Institute of Technology
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Lecturer in Operations Management, University of Sussex Business School, University of Sussex
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor of Food Science and Technology, The Ohio State University
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Visiting Scholar, University of California, Berkeley
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Senior Food Scientist at the CSU Spur Food Innovation Center, Colorado State University
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Professor and Department Head, Entomology and Plant Pathology, University of Tennessee
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Professor of American Studies, Penn State