Barry Callebaut Launches Chocolate Made Of 100% Cacao Fruit
Barry Callebaut has announced the launch of 'Cacaofruit Experience', a new range of chocolate products that are made of the entire cacao fruit.
Normally, only 30% of the cacao fruit is used in the process of making chocolate products, the chocolate maker said.
The range offers ingredients for manufacturing juices, smoothies, frozen desserts, bakery and pastry products, snacks and chocolates.
It aims to offer tasty and eco-friendly chocolate products that are rich in fibres and nutrients like protein, and magnesium.
'Pillars Of Growth Strategy'
Antoine de Saint-Affrique, CEO of Barry Callebaut, said, "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 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 WholeFruit chocolate will make possible."
Mondelēz International will be the first company to introduce consumer products made of 'Cacaofruit Experience' ingredients, Barry Callebaut said in its statement.
The company will launch a new range of snacks under the CaPao brand.
It will pilot test two cacao fruit snack products – Smoothie Ball and Jerky Strips – with select retailers in Los Angeles in California.
In May 2020, Barry Callebaut will also launch WholeFruit chocolate, made entirely from the cacao fruit.
It will allow chefs and artisans to explore the application of the new product in various chocolate-based items.
WholeFruit chocolate will be available in two variants: the punchy WholeFruit Bold and the smooth, luscious WholeFruit Velvety.
An Eco-Friendly Measure
Pablo Perversi, Barry Callebaut’s Chief Innovation, Sustainability & Quality Officer, added, "Our goal in R&D is to develop [on-trend innovations], satisfy unmet consumer needs, and also taste great. WholeFruit chocolate scores on all three points.
"Moreover, by using more of the cacao fruit and wasting less, we are also having a positive impact on the planet and its people."
In July of this year, Nestlé invented a 70% dark chocolate variant made entirely of the cocoa fruit.
© 2019 European Supermarket Magazine – your source for the latest retail news. Article by Dayeeta Das. Click subscribe to sign up to ESM: The European Supermarket Magazine.