‘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 to chocolate.
“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 utilized.
Exploring regenerative agriculture at scale
Hear insights from a variety of field experts and practitioners on the myriad benefits of a world devoted to regenerative sourcing practices — at SB'20 Long Beach.
“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 possible.”
Cacaofruit Experience kicked off by Mondelēz International
Image credit: CaPao
SnackFutures, 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.
WholeFruit chocolate for chefs & artisans
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.