Editorials
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Food ethics: a decision-making tool for the chocolate industry - by Ralph Early
04 November 2019Food scientist, ethicist and university lecturer Ralph Early gave a lecture at the London Chocolate Forum in early October on the difficulty food brings when it comes to the effects on the environment – in this exclusive segment, Early elaborates on the chocolate industry and what needs to be done in order to sustain an ethically-driven future for the industry…. Chocolate is a remarkable substance. For many consumers it is indeed one of the most enjoyable, even addictive of food products. It gifts a seductive mouthfeel as its texture transforms while, at the same time, releasing distinctive and completely irresistible flavours and aromas: a consequence of some 600 active compounds providing unique sensory experiences extending from mellow sweetness to intense bitterness. Chocolate, though, is not a necessary foodstuff. It is a luxury and here, perhaps, lies its Achilles heel. Citizens concerned with environmental protection and issues of human rights in food production, some of whom are increasingly vocal and are currently focused on other parts of the global food system, could readily switch to questioning the chocolate industry’s business models and ethical status, as well as the need even to consume the confection. At first sight this may seem improbable but observing citizen-led movements standing against industrial harms to the planet, as well as noting the speed with which concerns about single-use plastics have grown, the possibility of activists’ focussing on the chocolate industry’s behaviours is not inconceivable. Certainly, it’s something that CEOs and directors of chocolate businesses should factor into risk management strategies. In considering threats to their industry, business leaders might, for instance, ask what if anything could catalyse wider public concerns and how related threats should be avoided. In this they should consider whether the moral values implied by the three pillars of corporate social responsibility – People, Planet, Profit – are demonstrated appropriately throughout the chocolate value chain. On checking, they will find that they are not. While many businesses have taken great strides to address e.g. issues of environmental sustainability and worker exploitation, this cannot be claimed for all. A study1 undertaken by Sheffield University reported forced labour in cocoa production, while slavery2 is evidenced in Ghana and Côte d’Ivoire. CEOs and directors might also ask if it is morally consistent for an industry which emphases in advertisements the happiness it brings to consumers, to conceivably use raw materials produced by workers denied happiness through loss of liberty. They should note also other moral issues which give pause, including e.g. deforestation for cocoa production3, imbalance of power in the value chain causing failure to reward cocoa growers fairly, and the negative environmental impacts of chocolate manufacture itself. If the chocolate industry is to achieve long-term sustainability and the elimination of human rights abuses etc., change is required. Some businesses are already addressing negative environmental impacts, e.g. through the development of environmentally sensitive packaging, while human rights issues are being tackled by fair trade initiatives. Even so, many businesses still need to be more progressive if they are to manifest sustainable and morally just business arrangements. They will need to rethink their supply chains and incorporated activities with the aim of creating systems which are, in essence, Ecological by Design and Ethical by Design. To achieve this, food ethics methodology can be invaluable, especially to CEOs and directors as primary moral agents. When ethical analysis is placed at the centre of decision-making processes (Figure 1) appeal to ethical theory e.g. deontological ethics, concerning notions of duty, rights and justice, as well as utilitarianism, which aims at the maximisation of happiness, can give confidence that business decisions are morally right and ethically defensible. Take for example confectionery advertisements which target children who are incontestably vulnerable consumers. Food ethics analysis integrated into marketing strategies can, for instance, protect against ill-advised decisions with consequent public censure and harms to brand image, such as might be caused by enticing children with confectionery tokens to exchange for sports equipment. Figure 1 Ethics though is not the whole story. The Stockholm Resilience Centre4 has identified nine planetary boundaries (Figure 2) which define “a safe operating space for humanity”. The development of sustainable food systems, including chocolate value chains, demands respect for the environment and biodiversity – a moral value – and the protection and enhancement of nature’s ecosystem services. The clearing of rainforests for cocoa production typifies actions undertaken by or on behalf of chocolate companies which are likely to run counter to the princip ...
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Chewing it over: gum industry on the rise!
01 March 2016The international chewing gum industry is constantly evolving, and research by organisation Technavio forecasts further growth over the next four years. Kennedy’s rounds up these findings – both in the UK and internationally – and explains why the sugar-free trend is here to stay A new report by market research organisation Technavio, entitled Global Chewing Gum Market – Market Analysis Report 2015-2019, provides some very interesting insight into the state of the chewing gum world today. Looking at the global confectionery market of 2014, we can see that gum sales account for 15.6 percent of total sales – trailing chocolate and candy sales, which account for 55.2 percent and 29.1 percent of sales respectively. However, the chewing gum segment is picking up pace, and Technavio’s report explains why.
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Innovations in Cocoa
28 January 2016Here, Kennedy’s highlights some recent innovations in cocoa that are set to shape the industry’s future Alterations in yeast fermentation of cocoa to produce new flavours New research has emerged from Belgian scientists, working in collaboration with cocoa company Barry Callebaut, about changing flavour profiles of chocolate through alteration of the yeast cultures in the fermentation process of cocoa beans.
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Sugar-Free Versus A Tax On Sugar
28 January 2016Does the Confectionery Industry Have Time To Act? By Angus Kennedy 53% of UK consumers are now in favour of a UK sugar tax. But with only 2.3% of UK confectionery products being sugar-free - is the UK sugar free confectionery market about to take off?
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