Cacao Barry gains accolade for best artisan product for Evocao Wholefruit chocolate
Cacao Barry, the gourmet fine flavour brand of Barry Callebaut has claimed honours for the Best Artisan Product with Evocao WholeFruit chocolate, at the World Food Innovation Awards, writes Neill Barston.
The concept for the brand, based on 100% cacaofruit, and completely sustainably sourced, was initially launched in 2019 by the company, after a special pre-pandemic launch in San Francisco, back in 2019. See our exclusive video of that event here.
During the past two years, the zesty fruit taste of the brand has been further refined by 30 top chefs and artisans, and is now available for sector professional across Europe, EEME, Asia and America.
Furthermore,Cacao Barry’s partner the global cacaofruit expert Cabosse Naturals upcycles one of the most discarded fruits on the planet – positively impacting nature and communities Zurich/Switzerland, March 23, 2022 – The new type of chocolate Evocao WholeFruit Chocolate was introduced by Cacao Barry across the globe in 2021.
Today, the pioneer in fine flavour cacao and chocolate since 1842, receives the World Food Innovation Award for ‘Best Artisan Product’ for its strong proposition. The global event offers a key insight into major developments within the sector in terms of innovation, revolutionary technologies, and health-conscious consumers.
It is the 8th year that the World Food Innovation Awards celebrates and recognises creative innovation and excellence in the global food industry. Best Artisan Product of 2022 With its zesty, fruity taste, WholeFruit chocolate has been further developed by 30 top chefs and artisans from around the world.
Notably, the business has also partnered with Cabosse Naturals, which has upcycled the fruit pulp and peel into a range of 100% pure cacaofruit ingredients.
The global cacaofruit expert collaborates closely with local farming communities to provide the highest quality fruit. They work together to limit the time between the harvest and the processing of the pulp to a maximum of 5 hours. This is essential in preserving the high quality, deliciously fresh, and fruity taste and nutrients.
In 2021 Cabosse Naturals was also a finalist during the World Innovation Awards in the category ‘Most Innovative Ingredient’ and got awarded with the “Sustainable Ingredient Award” at the Sustainable Food Awards since their ingredients make a sustainable difference in terms of its environmental and/or social impact. For centuries the cacaofruit, one of the most grown fruit in the world, was harvested mainly for its beans to craft chocolate, leaving 70% of the rest of the fruit discarded as waste.