DaVinci Gourmet’s Shift to Rainforest Alliance Cocoa

DaVinci Gourmet, under the Kerry Group brand, has transitioned to 100% cocoa sourced from Rainforest Alliance Certified farms for its entire line-up of sauces, syrups and powders, marking a notable first for global food service beverage brands.

In support of this initiative, the first 200 food service operators participating in DaVinci Gourmet's Conscious Chocolate Campaign receive sustainable chocolate kits. These kits comprise ethically sourced products and point-of-sale materials suitable for cafés.

Evolution in consumer preferences

A recent study conducted by Kerry reveals that 83% of consumers are inclined to select a beverage prepared with Rainforest Alliance Certified cocoa over those that lack certification.

Consumers also demonstrate a propensity to pay an additional 20% for a chocolate drink prepared with ethically sourced ingredients. This trend highlights the value of ethical sourcing for the food service industry.

Although retail chocolate bars increasingly utilise Rainforest Alliance Certified cocoa, café and restaurant chocolate-based drinks often do not feature sustainably certified cocoa.

Eloise Dubuisson, General Manager of Food Service Brands at Kerry Asia Pacific, Middle East & Africa, states: "DaVinci Gourmet is proud to lead the change to sustainably sourced ingredients because sustainability should be the standard.

"What's more, whilst we use sustainable cocoa, we don't pass on any extra cost to our customers."

Kerry's research aligns with broader trends: 78% of consumers assert that sustainability influences their purchase choices, according to the IBM Institute for Business Value.

Promoting sustainable standards

Cocoa acts as a fundamental component within cafés globally, drawing attention to the ingredients used in food and beverages.

Reports from organisations like the World Cocoa Foundation and the International Labour Organisation continually highlight issues regarding supply chain practices in some leading cocoa-producing nations.

Presently, Côte d'Ivoire and Ghana account for over 60% of the world's cocoa output.

Eloise notes: "Customers no longer just seek flavour. There is growing expectation for brands to act on the environmental and social impact of what they serve.

"Every decision to source more responsibly, even at the café level, creates ripple effects across the industry. We can make chocolate a force for good.

"We are not just switching our cocoa; we're inviting others in the industry to join us. We want to empower cafés to serve drinks that don't just taste good but feel good to offer. Sustainability is not simply good ethics; it is good business."

Meaningful change through certified sourcing

Rainforest Alliance Certified cocoa originates from farms adhering to strict environmental protection criteria, responsible labour practices and economic sustainability.

The certification, symbolised by the familiar green frog seal, signifies that the cocoa is cultivated more sustainably, consequently safeguarding forests, enhancing farmer livelihoods and promoting transparency in supply chains.

Nina Rossiana, from the Markets and Partnerships division at Rainforest Alliance, notes: "Every cup made with certified cocoa is a step toward more resilient farming communities and healthier ecosystems.

"When food service brands commit to responsible sourcing, they're not just meeting consumer expectations but helping create real change."