We thought we knew cocoa, until that is we started working with Olam Cocoa to launch their new range of deZaan premium cocoa powders – which made us think again! We couldn’t believe the range of colour and taste variants they had developed, taking cocoa from an everyday staple to something to truly inspire professionals in the kitchen. And it seems the more you discover about cocoa, the more there is to learn – from pH to dutching, fat content to intrinsic and extrinsic colour (who knew!). Working with Olam Cocoa on the launch of their new responsibly sourced professional range has been a real education.

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This September saw Jellybean work with flavour innovator McCormick Flavour Solutions to stage its live-streamed ‘End of Summer Sessions’, featuring two of the UK’s most respected chefs hosting two unique digital inspiration demos, from their respective kitchens.

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This summer has been a busy one for our consumer/retail team with not one but two exciting launches…

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As we continue to struggle as a nation to cope with the impact of Covid-19 on a local, national and international level, and adapt our lives to a new normal in order to keep the R number below 1 and implement strategic lockdowns in specific communities, I stop to reflect on the impact this pandemic is having on our 2020 project helping girls in Zimbabwe continue their education. Whilst we complain about compulsory quarantine after a 2 week holiday in Spain, rally against wearing face masks in busy public places, miss having mass social gatherings with our friends and family and struggle with continuing to work from home in an ever changing landscape, spare a thought for a country that is suffering from a poor harvest, rampant inflation and a growing Coronavirus problem.

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