SYMPHONY

Introduction

SYMPHONY is a delightful chocolate brand that emerged from The Hershey Company in 1989 after five years of development. Founded as an answer to the demand for a creamier and milder chocolate akin to the types enjoyed in Europe, SYMPHONY was created to elevate the chocolate-eating experience. The brand aims to resonate with consumers looking for indulgence and chocolate satisfaction that goes beyond the ordinary, reflecting a commitment to quality and taste.

The philosophy behind SYMPHONY revolves around the idea of harmony and balance in flavor. Each bar is designed not just to please the palate but to create a sensory experience reminiscent of an orchestral performance—rich and layered. The chocolate is crafted to deliver a creamier texture, making it a unique offering in the highly competitive chocolate market. This approach is further enhanced by the incorporation of various ingredients, aiming to evoke joy in each bite and solidifying its place in the hearts of chocolate lovers.

What sets SYMPHONY apart from other chocolate brands is its dedication to creating a more luxurious chocolate experience. The bars are larger than standard chocolate bars, allowing consumers to savor more of the extra-creamy chocolate. Consumers appreciate the unique combination of smoothness and richness, complemented by added textures like almonds and toffee, all of which contribute to an indulgent experience that feels both sophisticated and comforting.

Signature Products

SYMPHONY's products reflect the essence of the brand, focusing on delivering premium chocolate experiences.

• SYMPHONY Milk Chocolate Bar : An extra-creamy milk chocolate bar featuring a rich flavor profile, crafted to satisfy the most discerning chocolate lovers.
• SYMPHONY Milk Chocolate with Almonds & Toffee Giant Candy Bar : A larger bar combining creamy milk chocolate with crunchy almonds and toffee for a delightful texture and taste.
• SYMPHONY Milk Chocolate with Almonds & Toffee Chips Candy Bar : A convenient-sized bar that balances creamy chocolate with crispy toffee chips and almonds, providing a satisfying crunch.

Materials and Ingredients Used by SYMPHONY

• Sugar : Sugar is a sweet, crystalline substance derived primarily from sugarcane and sugar beets. In SYMPHONY Bars, it serves as a key ingredient that enhances the sweetness and balances the flavors of the chocolate. The choice of sugar is crucial for contributing to the overall taste experience that the brand aims to deliver.
• Milk : Milk is a nutrient-rich liquid produced by mammals, commonly used in various food products. In SYMPHONY Bars, it is integral to achieving the creamy texture and rich flavor profile that characterizes the chocolate. The inclusion of milk is essential for creating the smooth, melt-in-your-mouth experience enjoyed by consumers.
• Butter : Butter is a dairy product made from churning cream, known for its rich flavor and smooth texture. In the SYMPHONY Bars, butter is added to enhance creaminess and provide depth to the flavor. This choice helps in creating a more luxurious chocolate experience, appealing to those looking for indulgence.
• Cocoa : Cocoa is derived from fermented and roasted cocoa beans, and it forms the base flavor component of chocolate. In SYMPHONY Bars, high-quality cocoa is used to produce a rich, chocolatey taste that defines the product. The selection of cocoa is vital for ensuring that the chocolate has the desired depth of flavor that resonates with chocolate lovers.

Things to Keep in Mind When Buying From SYMPHONY

There are several issues related to the supply chain of the brand SYMPHONY that need to be taken into consideration:

Deforestation:

Deforestation is a significant concern, particularly in the production of sugar and cocoa. Large swathes of forests are cleared to plant sugar cane and cocoa trees, which can lead to habitat loss and a decrease in biodiversity. For instance, in countries like Brazil and Indonesia, the expansion of agricultural land for ingredients such as sugar has been a major driver of deforestation, contributing to global climate change and loss of wildlife habitats.

Water Usage:

The production of sugar, milk, and butter requires substantial water resources. Sugarcane agriculture can lead to high water consumption, affecting freshwater availability and contributing to water scarcity issues in regions like India and Thailand. Similarly, dairy production, involving milk and butter, demands large volumes of water for livestock and feed crop cultivation, exacerbating water stress in areas already facing shortages.

Labor Rights:

Labor rights are a major issue in the production of sugar and cocoa. The sugar industry has been criticized for poor labor conditions, underpayment, and even situations of forced labor in countries like Brazil and the Dominican Republic. Cocoa production is similarly fraught with labor issues, including child labor in West African countries like Côte d'Ivoire and Ghana, where children are involved in hazardous work conditions without adequate protection or compensation.

Greenhouse Gas Emissions:

Greenhouse gas emissions are prevalent in the dairy industry, especially concerning milk and butter production. Cattle farming contributes significantly to methane emissions, which is a potent greenhouse gas. The transportation of these products also adds to carbon emissions, emphasizing the importance of addressing climate impact in the dairy supply chain.

Animal Welfare:

Animal welfare is a critical issue with milk and butter production, given that dairy farming practices can sometimes prioritize productivity over the wellbeing of livestock. Intensive farming methods may lead to overcrowding and inadequate living conditions for dairy cows, impacting their health and welfare. It's essential to ensure humane practices are maintained across the supply chain.

Biodiversity Loss:

Biodiversity loss is connected to cocoa cultivation, as expanding cocoa farms often encroach upon tropical rainforests, leading to habitat destruction. This not only threatens wildlife but also affects the ecological balance of these regions. Sustainable cocoa farming practices can help mitigate biodiversity loss by prioritizing agroforestry and preserving natural habitats.

Fair Trade Issues:

Fair trade issues are prevalent in the cocoa industry, where the lack of fair pricing for cocoa farmers often keeps them in poverty, influencing practices such as child labor. Ensuring fair trade certification and ethical sourcing can provide cocoa farmers with better incomes and working conditions, promoting social equity within the supply chain.

Pollution:

Pollution from sugar processing is a concern, particularly regarding water pollution from the runoff of fertilizers and pesticides used in sugarcane farming. This can lead to eutrophication in water bodies, harming aquatic life. Effective pollution control measures and sustainable farming practices are crucial for minimizing the environmental impact.

Transportation Emissions:

Transportation emissions are common across all ingredients—sugar, milk, butter, and cocoa—as they are typically transported over long distances from production regions to processing centers and final markets. The reliance on fossil fuels for transportation contributes to carbon emissions, necessitating the adoption of more sustainable logistics practices to reduce the carbon footprint.