Upcycled cacaofruit gains wider momentum with release across Barry Callebaut’s core porfolio
pic: Barry Callebaut
Swiss-headquartered Barry Callebaut has confirmed a key strategic decision in scaling up the use of upcycled cacaofruit used in its Cabosse Naturals ingredients brand into its wider portfolio, writes Neill Barston.
The major manufacturer confirmed the move, after reflecting on how its initial use of the under-utilised elements of cacao pods had made a sizeable impact since its initial launch in 2019, stemming from an environmental need for addressing more than 30% waste from conventional crop processing methods that discard outer elements of each fruit.
Confectionery Production attended its US unveiling five years ago, with the company going on to expand the sustainability-focused initiative in working with a number of chocolate products, as well as potential for the healthier-option drinks category.
As previously reported, the need for making greater use of the cacao fruit has been explored by several manufacturers across the industry, which have taken inspiration from small-scale local wider use for cacao pods , though Barry Callebaut has remained among market leaders seeking to scale-up such activities to an industrial level.
Through its initial use with Cabosse, the natural zesty, fruity flavour of cacaofruit has made a significant addition to confectionery, ice cream, drinks, dairy products and snacks. Moreover, as the business noted, the demand for tasty, healthy and environmentally friendly products has grown significantly in recent years. Thus this upcycled range is perfectly fitting market expectations by bringing a triple play to the consumers: Taste innovation, healthy ingredients & a positive impact on the planet and the local communities.
In addition, as the company observed, since its introduction, efforts to raise awareness about this largely overlooked fruit have resulted in gaining recognition for its sustainable impact and flavor by well known industry institutions, and establishing dozens of partnerships with pioneering brands including Athletic Brewery (United States), chocolatier VandenBulcke (Belgium), and other well known brands in Japan.
Speaking to Confectionery Production about the development of the Cabosse brand, William Angleys, Global Business Development Director Innovation at Barry Callebaut, overseeing Cabosse Naturals’ cacaofruit range promotion and development, believed it held significant continued potential.
He said: “Millennials and Gen Z are on the lookout for new taste experiences, while becoming increasingly mindful about what they choose to indulge in. They seek healthier and well-being options that are also delicious, which is exactly what the cacaofruit delivers. With cacaofruit ingredients, artisans can come up with new drinks and can infuse classics with a delicious cacaofruit twist.”
