San Francisco — While typical chocolate production uses only 30 percent of cacao pods, Barry Callebaut AG’s Cacaofruit Experience range of products uses the entire fruit, from beans to peels, juices and pulp, the company reports.
The range of ingredients are suitable for juices, bakery and pastry, snacks and chocolate, Barry Callebaut reports. SnackFutures, Mondelez International, Inc.’s innovation and venture hub, will be the first company to introduce items featuring the new ingredients under the brand CaPao. Smoothie Balls and cacaofruit jerky strips will be among the initial offering from CaPao.
Antoine de Saint-Affrique, CEO of Barry Callebaut, says: “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 cacaofruit, which the Mayans cherished as ‘food of the gods’. Today, we have again unveiled a world first with ‘Cacaofruit Experience.’ 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.”
The new range also includes two types of WholeFruit chocolate. Launching in May 2020, the varieties include punchy Bold and smooth Velvety, both made from 100 percent pure cacaofruit, according to the supplier.
“Our goal in R&D is to develop innovations that are on trend, satisfy unmet consumer needs and also taste great,” says Barry Callebaut’s Chief Innovation, Sustainability & Quality Officer Pablo Perversi. “WholeFruit chocolate scores on all three points. It will respond to the need of millennials and centennials for ‘healthy indulgence’ just like our Ruby chocolate, launched in 2017, meets the need for ‘hedonistic indulgence.’ Moreover, by using more of the cacaofruit and wasting less, we are also having a positive impact on the planet and its people.”