Lindt & Sprüngli has teamed up with Swiss-Ghanaian start-up Koa to launch a new Excellence chocolate bar that is naturally sweetened using the cocoa pod’s pulp.
Excellence Cacao Pur is made exclusively from the components of the cocoa pod – with 82% cocoa beans and 18% cocoa pulp from Koa – and no refined sugar.
With all ingredients extracted and processed from the cocoa pod, Lindt & Sprüngli says the bar has an initial fruity and sour taste, followed by intense cocoa notes.
The company also claims that using Koa’s cocoa pulp provides an additional source of income to the cocoa farmers and reduces food waste.
Excellence Cacao Pur joins Lindt & Sprüngli’s Excellence line of 21 bars including orange intense, 100% cocoa, chilli, and lemon with a touch of ginger.
Lindt & Sprüngli’s new dark chocolate bar will be available from 22 February in limited numbers in Austria, France, Italy and Switzerland markets.
© FoodBev Media Ltd 2020
World Dairy Innovation Awards – DEADLINE EXTENDED!
The awards celebrate excellence and innovation across the global dairy industry.
Don’t miss out on having your innovations recognised on a global scale.
Entry deadline 7 May – enter now!