June 2023: Global cacaofruit expert Cabosse Naturals has launched a free-flowing, 100% pure cacaofruit powder, a new ingredient which can replace refined sugar in food manufacture - the first of its kind on the market.
In addition to the existing ingredient range of pulp, juice and concentrate, cacaofruit powder enables consumers to experience a new taste and texture in confectionery and ice cream.
Its launch also caters to growing consumer demand for products containing less refined sugar and ingredients which are kinder to the environment.
By using Cabosse Naturals’ upcycled cacaofruit ingredients in their applications, artisans and brands are also able to apply for an Upcycled Certified mark on packaging - the world's first mark certifying upcycled food in products, enabling consumers to make an impact-informed purchase and help prevent food waste.
The most discarded fruit on the planet, cacaofruit contains a delicious, nutritious pulp, which surrounds its precious seeds, or beans, which are harvested and used in the manufacture of chocolate.
The upcycled cacaofruit powder is obtained from this sweet, fruity pulp, which would otherwise go to waste, and is blended cocoa as a new carrier to produce a unique and delicious ingredient.
Explained William Angleys, sales director at Cabosse Naturals: “This new powder brings the characteristic fresh fruitiness of the cacaofruit pulp to new creations and, thanks to its fruity taste and natural sweetness, it can replace refined sugar in fat-based fillings in confectionery and ice cream. It also brings a lovely taste and it is upcycled.”
The Barry Callebaut subsidiary expects new and exciting products which will contain delicious cacaofruit powder to be launched in the months ahead.
In the UK in 2022, Waitrose was the first to market a product containing Cabosse Naturals cacaofruit ingredients. The No.1 WholeFruit Special Edition Bar uses the pulp of the fruit which gives a bright, unique citrus taste.
The journey of the cacaofruit starts in farms in the tropical regions around the Equator. Once ripe, the cacaofruit is harvested by hand, cleaned and opened to remove the seeds from the fresh pulp; the seeds being used in the manufacture of chocolate.
However, these seeds, or beans, represent only about 30% of the fruit, meaning that 70% - its pulp and peel - is generally discarded, which represents a tremendous waste.
Cabosse Naturals has worked for years to create an innovative and unprecedented upcycling supply chain to harness the natural richness of the delicious but largely forgotten cacaofruit.
The cacaofruit’s zesty signature flavour is deliciously refreshing and brings complex notes and natural sweetness to ingredients, which are very versatile and can be used in a number of ways, including in drinks, ice cream, dairy products, confectionery and snacks.
Notes to editors:
Cacaofruit facts:
● Preventing food waste is the single most effective solution to prevent global warming and cacaofruit is the most impactful fruit to fully upcycle
● Around the world, about 30% of all food, 50% of all fruit and vegetables and 70% of all cacaofruit goes to waste yearly
● Annually, about 14 million tonnes of cacaofruit are harvested around the world
● Up to 70% of the cacaofruit was previously thrown away - that’s as much as 10 million tonnes
● If all harvested cacaofruit was used to its fullest, it would reduce the same amount of CO2 as planting 3.5 billion trees per year. That’s an area bigger than Germany and France combined
Images are available here.
About Cabosse Naturals
Over the past five years, Cabosse Naturals has mastered the process to create a high-quality range of 100% pure cacaofruit ingredients. The range unleashes the full power of the cacaofruit by making use of its beans, its nutrient-dense peel and its fresh and fruity pulp and juice. Offering food manufacturers and artisanal brands to include a new taste to their current offering.
The global cacaofruit expert Cabosse Naturals is a brand by Barry Callebaut, which is the world’s leading chocolate manufacturer – the company is responsible for one in five of all chocolate and cocoa creations consumed worldwide.
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