Cabosse Naturals extends cacaofruit potential with beer and wine product ranges

An enhanced portfolio of category options from Barry Callebaut’s Cabosse Naturals range of upcycled cacaofruit products is set to hit the market this summer in the form of new beers and wines, writes Neill Barston.

The latest range extension builds upon its recently launched core line of juices and powders that launched the business have seen a growth in interest from consumers eager to sample healthier-option, environmentally sustainable products.

As Confectionery Production has previously reported with Cabosse, the series has been developed to create a positive impact, through potentially preventing millions of tonnes of fruit waste. The cacaofruit opens up new categories after the pulp, juice, and powder of the cacaofruit are used.

According to the business, the fermented beverages market is expected to be a major segment for innovation in 2024, as consumers seek out an array of new drinks and snacks product ranges.

As the business noted, supermarket Whole Foods unveiled its top 10 anticipated Food Trends 2024, noting the whole cacao as a prominent trend, because the different parts of the cacaofruit, such as peel, pulp and juice, allows brands to create products with a unique and new flavor and taste.

Furthermore, the Mintel 2024 Global Food and Drinks Trends report shows that consumers are open to minimally processed food and drinks that help them increase their intake of fruits and vegetables. Its research also shows that consumers prefer to have more transparency around processing, which indicates that this movement will result in better-informed consumers of food and beverages in the upcoming two to five years.

Moreover, research from Barry Callebaut, found that among 11.475 consumers also shows that consumers are more concerned about the environment and their health and they seek more natural products and ingredients. Almost seven out of 10 (65%) consumers prefer products that minimizes waste and uses upcycled ingredients.

The Specialty Food Associations (SFA) unveiled its 2024 specialty food trends, and highlighted that beverages will be a major segment for innovation next year, including tropical flavors and herbs.

Beers and wine cacao trend
Already in 2023, the global cacaofruit expert Cabosse Naturals sees this trend happening. Compared to 2022, there’s an increase from both non-alcoholic drinks by 30% and alcoholic beverages by 70%. William Angleys, Cabosse Naturals’ Sales Director: “Pioneering brands have discovered the upcycled fruit. That’s why when looking at our pipeline and the trend reports, we expect for 2024 that the growth will continue and further grow by 135%.”

As the company added, healthy, environmentally conscious category products that are also considered tasty have been in high demand. Launches in in 2023, include a non-alcoholic beer Cacao IPA, from Athletic Brewery (United States); the Cacoboa Wine and Pulpoca (seltzer) from Pulpa Mulpa (Switzerland); Kehrwieder Brewery (Germany) has an alcoholic beer It’s All Good Imperial Latin Gose, and a non alcoholic Alsternative; the Acan’s Mallow Tree, a cacaofruit sour ale, from North Antwerp Brewery (Belgium); the Talking Heads, a cacaofruit sour, from Frontaal Brewery x Friandries Chocolates (Belgium); and a cacaofruit Sour Ale Melting Pod, from Coedo Brewery and Dandelion Chocolate (Japan).

Related content

Leave a reply

Confectionery Production