Barry Callebaut has unveiled a new range of products that makes use of the entire cacao fruit, including its beans, peel as well as its fruity pulp and juice.
Called Cacaofruit Experience, the ingredients can be used in applications such as juices, smoothies, frozen desserts, bakery and pastry products, and snacks all the way to chocolate.
Barry Callebaut said the line responds to consumer demands for food and drinks that are both tasty and nutritious as well as good for the planet.
According to the Swiss chocolatier, Cacaofruit Experience products have a fresh and fruity taste and are rich in nutrients such as fibres, protein and magnesium. At the same time, they are said to be good for the planet because the entire cacao fruit is used.
SnackFutures, the innovation and venture hub of Mondelēz International, is the first company to introduce Cacaofruit Experience in a product under its new CaPao brand. CaPao is piloting two cacao fruit snack products – Smoothie Ball and cacao fruit Jerky Strips – with select retailers in Los Angeles, California.
Cacaofruit Experience is also hitting the chef and artisan market as a new type of chocolate: WholeFruit chocolate, a fresh, fruity chocolate made from 100% pure cacao fruit. As of May 2020, WholeFruit chocolate will be available in two variants: the punchy WholeFruit Bold and the smooth WholeFruit Velvety.
“Innovation is one of the pillars of our growth strategy,” said Antoine de Saint-Affrique, CEO of Barry Callebaut. “Our unparalleled knowledge has enabled us to break new ground, unleashing the full power of the cacao fruit, which the Mayans cherished as ‘food of the gods’.
“Today, we have again unveiled a world first with Cacaofruit Experience. We are looking forward to starting a new journey with our customers and discovering the completely new range of applications that Cacaofruit Experience and WholeFruit chocolate will make possible.”
Pablo Perversi, Barry Callebaut’s chief innovation, sustainability and quality officer, said: “Our goal in R&D is to develop innovations that are on trend, satisfy unmet consumer needs and also taste great. WholeFruit chocolate scores on all three points.
“It will respond to the need of millennials and centennials for ‘healthy indulgence’ just like our Ruby chocolate, launched in 2017, meets the need for ‘hedonistic indulgence’. Moreover, by using more of the cacaofruit and wasting less, we are also having a positive impact on the planet and its people.”
© FoodBev Media Ltd 2020
World Beverage Innovation Awards – NOW OPEN FOR ENTRIES!
The awards celebrate excellence and innovation across the global beverage industry.
Don’t miss out on having your innovations recognised on a global scale.
Deadline for entry 11 September – enter now!