Barry Callebaut, one of the world’s leading manufacturers of chocolate and cocoa products, unveiled an innovative range of products made from the cacao fruit and marked the creation of a next-gen food and drink category at an exclusive event in San Francisco ‘Cacaofruit Experience’. As part of ‘Cacaofruit Experience’, the company also presented the artisan world with the delicious whole fruit chocolate made from 100% pure cacao fruit.
Food and drinks for the next generation
Whereas normally 70% of the fruit is discarded as waste, ‘Cacaofruit Experience’ unleashed the full power of the cacao fruit as these products make use of the entire fruit such as its beans, its nutrient-dense peel, and its fresh and fruity pulp and juice. This results in a range of good-quality ingredients that can be used in applications such as juices, smoothies, frozen desserts, bakery and pastry products, and snacks to chocolate.
‘Cacaofruit Experience’ responds to the millennials and centennials’ needs of living a healthy life. They claim to have a fresh and fruity taste and are rich in nutrients such as fibers, protein, and magnesium. At the same time, they are good for the planet and its people because the entire cacao fruit is utilized.
Antoine de Saint-Affrique, chief executive officer at Barry Callebaut said, “Innovation is one of the pillars of our growth strategy. Our unparalleled knowledge has enabled us to break the new ground, unleashing the full power of the cacao fruit, which the Mayans cherished as ‘food of the gods’. We are looking forward to starting a new journey with our customers and discovering the completely new range of applications that ‘Cacaofruit Experience’ and whole fruit chocolate will make possible.”
Whole fruit chocolate made from 100% pure cacao fruit
‘Cacaofruit Experience’ is also hitting the chef and artisan market as a new type of chocolate – Whole fruit chocolate made from 100% pure cacao fruit. According to the company, from May 2020, whole fruit chocolate will be available in two variants – the punchy WholeFruit Bold and the smooth, luscious WholeFruit Velvety.
Potential of whole fruit chocolate in the market
A quantitative consumer study conducted by an independent global market research agency in the US, the UK and China predict that whole fruit is a winning value proposition.
Pablo Perversi, chief officer – Innovation, Sustainability and Quality at Barry Callebaut added, “Our goal in R&D is to develop on-trend innovations, satisfy unmet consumer needs and also taste great. Whole fruit chocolate scores on all three points. It will respond to the need for 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 cacao fruit and wasting less, we are also having a positive impact on the planet and its people.”
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An English-language food and beverage processing and packaging industry B2B platform in print and web, IndiFoodBev is in its third year of publication. It is said that the Indian food and beverage industries represent approximately US$ 900 billion in revenues which implies more than 20% of the country’s GDP. Eliminating the wastage on the farmside can help to deliver more protein to a higher number of the population apart from generating sizable exports. The savings in soil, seeds, water, fertilizer, energy and ultimately food and nutrition could be the most immense contribution that country is poised to make to the moderation of climate change.
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Naresh Khanna – 10 February 2025
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