Published 4 years ago.
About a 3 minute read.
Image: Barry Callebaut
‘Cacaofruit Experience’ eliminates 70% of waste in cacao processing while addressing consumer demand for tasty, nutritious, whole foods; WholeFruit chocolate is a fresh, fruity chocolate made from 100% pure cacao fruit, is available for chefs and artisans.
Barry Callebaut AG, a leading manufacturer of high-quality chocolate and
cocoa products, today unveiled Cacaofruit Experience — a range of new
products that celebrates the fresh, fruity taste and natural richness of the
whole cacao fruit (or as the company is calling it, “cacaofruit”); and marks the
creation of a next-gen food and drink category. As part of Cacaofruit
Experience, the company also launched WholeFruit
chocolate — made from 100% pure cacao
fruit — for the chef and artisan market.
Whereas normally 70 percent of the cacao fruit is discarded as waste, with
‘Cacaofruit Experience,’ Barry Callebaut makes use of the entire fruit — its
beans, its nutrient-dense peel, and its fresh and fruity pulp and juice —
creating a range of ingredients that can be used in everything from juices,
smoothies, frozen desserts, bakery and pastry products, and snacks, all the way
“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,” says Pablo Perversi, Barry Callebaut’s Chief Innovation,
Sustainability & Quality Officer. “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.”
More and more consumers have expressed a desire to live happy, healthy
lives, in symbiosis with the world
around them. They want food and drinks that are tasty and nutritious for them,
and also good for the planet and its people. Cacaofruit Experience is Barry
Callebaut’s response to this need: Along with their fresh and fruity taste, the
products are rich in nutrients such as fibers, protein and magnesium; while
being better for the planet and its people because the entire cacao fruit is
“Innovation is one of the pillars of our growth strategy. Our unparalleled
knowledge has enabled us to break new ground, unleashing the full power of the
cacaofruit, which the Mayans cherished as ‘food of the gods’,” said Barry
Callebaut CEO Antoine de Saint-Affrique. “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
Image credit: CaPao
the innovation and venture hub of Mondelēz International — the world’s
largest snack food company — is the first company to introduce Cacaofruit
Experience in a consumer product under its new CaPao
brand. CaPao is piloting two cacao fruit snack products – Smoothie Balls and
cacao fruit Jerky Strips– with select retailers in Los Angeles, California.
For the chef and artisan market is WholeFruit chocolate, a fresh, fruity
chocolate made from 100 percent pure cacaofruit. Starting in May 2020,
WholeFruit chocolate will be available in two variants: the punchy WholeFruit
Bold and the smooth, luscious WholeFruit Velvety (which has added milk).
Today’s launch event in San Francisco marked the start of a co-development
journey with 30 top chocolatiers and pastry chefs, giving them the opportunity
to discover the full palette of flavor and aroma, and to explore the limitless
applications of WholeFruit chocolate.
Published Sep 27, 2019 2pm EDT / 11am PDT / 7pm BST / 8pm CEST