SINGAPORE, July 16, 2025 /PRNewswire/ -- In a first among global food service beverage brands, DaVinci Gourmet, a brand under Kerry Group, has transitioned 100% of the cocoa used in its full range of sauces, syrups and powders to Rainforest Alliance Certified sources.

To drive awareness and help cafés make the switch, DaVinci Gourmet is offering the first 200 food service operators to join its Conscious Chocolate Campaign sustainable chocolate kits that include ethically sourced products, café-ready point-of-sale materials, and a recipe book co-developed with leading beverage creators featuring Rainforest Alliance Certified cocoa.

A new consumer study by Kerry reveals that 83% of consumers would choose a drink made with Rainforest Alliance Certified cocoa over one without certification. Consumers are also willing to pay 20% more for a chocolate drink made with sustainably sourced ingredients^[1], sending a signal to the food service industry of the value of ethical sourcing.

While Rainforest Alliance Certified cocoa is available in retail chocolate bars, many chocolate-based drinks served in cafes and restaurants do not carry sustainable cocoa certification.

"DaVinci Gourmet is proud to lead the change to sustainably sourced ingredients because sustainability should be the standard. What's more, while we use sustainable cocoa, we don't pass on any extra cost to our customers," says Eloise Dubuisson, General Manager, Food Service Brands, Kerry Asia Pacific, Middle East & Africa.

This recognition of the need for change is consistent with global trends: 78% of consumers say sustainability influences their purchase decisions^[2].

With cocoa a core ingredient in café menus, the spotlight is now on what goes into food and beverages. World Cocoa Foundation and International Labour Organization reports continue to raise concerns over supply chain practices in some top-producing countries. Currently, Côte d'Ivoire and Ghana produce over 60% of the world's cocoa.

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

Rainforest Alliance Certified cocoa is sourced from farms that meet rigorous standards for environmental protection, responsible labour practices, and economic sustainability. Represented by the familiar green frog seal, the certification signals that the cocoa is grown more sustainably, thereby protecting forests, improving farmer livelihoods, and promoting more transparent supply chains.

"Every cup made with certified cocoa is a step toward more resilient farming communities and healthier ecosystems," says Nina Rossiana, Markets and Partnerships at Rainforest Alliance. "When food service brands commit to responsible sourcing, they're not just meeting consumer expectations but helping create real change."

"We are not just switching our cocoa; we're inviting others in the industry to join us," says Dubuisson. "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."