Swiss chocolatier Barry Callebaut has entered a new category by launching the new Cabosse Naturals cacao fruit brand.
Cabosse Naturals will offer a range of 100% natural ingredients from the cacao fruit, including pulp, juice, concentrate and cascara (a fine flour made from the peel of the fruit). These ingredients will allow brands, chefs and artisans to create a range of products including juices, smoothies, ice creams, fruit snacks, snack bars, dairy desserts and confectionery.
Cacao beans used for chocolate production are dried and fermented seeds of the cacao fruit. According to Barry Callebaut, the association with cacao being sourced from fruit “has been lost” over time, and the Cabosse Naturals brand seeks to utilise the entirety of the cacao fruit to create natural ingredients and products which “celebrate the zesty fruity taste and natural richness of the fruit.”
The launch of the brand follows the release of the company’s ‘Cacaofruit Experience’ range of ingredients in 2019, and comes as Barry Callebaut seeks to address the rising consumer demand for healthy and sustainable food and drink products, particularly from millenials and centennials (Gen Z).
Additionally, Barry Callebaut has partnered with the Upcycled Food Association (UFA) – a non-profit which focuses on reducing food waste by converting ‘waste streams’ into consumer products and ingredients – to accelerate the development of cacaofruit upcycling.
Pablo Perversi, chief innovation, sustainability & quality officer and head of gourmet at Barry Callebaut, said: “Barry Callebaut can harness the whole cacaofruit and celebrate the zesty fruity taste of this delicious fruit.
“With our cacaofruit brand Cabosse Naturals, we offer a new palette of opportunities to artisans, chefs and brands, since we bring a brand new, delicious and nutritious fruit experience.”
© FoodBev Media Ltd 2020