Cabosse Naturals has launched a new ingredient that can replace refined sugar in food manufacture and claims to be the first of its kind on the market. In addition to the existing ingredient range of pulp, juice, and concentrate, cacao fruit powder enables consumers to experience a new taste and texture in confectionery and ice cream.
Its launch also caters to growing consumer demand for products containing less refined sugar and ingredients which are kinder to the environment.
Upcycling to prevent food waste
By using Cabosse Naturals’ upcycled cacao fruit ingredients in their applications, artisans and brands are also able to apply for an Upcycled Certified mark on the packaging - the world's first mark certifying upcycled food in products, enabling consumers to make an impact-informed purchase and help prevent food waste.
The most discarded fruit on the planet, cacao fruit contains a delicious, nutritious pulp, which surrounds its precious seeds, or beans, which are harvested and used in the manufacture of chocolate. The upcycled cacao fruit powder is obtained from this sweet, fruity pulp, which would otherwise go to waste, and is blended cocoa as a new carrier to produce a unique and delicious ingredient.
Explained William Angleys, sales director, Cabosse Naturals, “This new powder brings the characteristic fresh fruitiness of the cacao fruit pulp to new creations and, thanks to its fruity taste and natural sweetness, it can replace refined sugar in fat-based fillings in confectionery and ice cream. It also brings a lovely taste and it is upcycled.”
Several innovative brands have launched products containing cacao fruit ingredients in partnership with Cabosse Naturals. Launches include BevCacao, a functional beverage that is made with Cabosse Naturals upcycled cacao fruit pulp and is sold online at Walmart, as well as Jeff de Bruges, a leading chocolate franchise shop with over 473 in France and 50 shops across Europe.
The Barry Callebaut subsidiary expects new and exciting products containing delicious cacao fruit powder too to be launched in the months ahead.
Zesty goodness with various applications
The journey of the cacao fruit starts in farms in the tropical regions around the Equator. Once ripe, the cacao fruit is harvested by hand, cleaned, and opened to remove the seeds from the fresh pulp, which are the seeds being used in the manufacture of chocolate. However, these seeds, or beans, represent only about 30% of the fruit, meaning that 70% - its pulp and peel - is generally discarded, which represents a tremendous waste.
The cacao fruit’s zesty signature flavor is deliciously refreshing and brings complex notes and natural sweetness to ingredients, which are very versatile and can be used in several ways, including in drinks, ice cream, dairy products, confectionery, and snacks.
Cabosse Naturals has worked for years to create an innovative and unprecedented upcycling supply chain to harness the natural richness of the delicious but largely forgotten cacao fruit.
Over the past five years, Cabosse Naturals has mastered the process to create a high-quality range of 100% pure cacao fruit ingredients. The range unleashes the full power of the cacao fruit by making use of its beans, its nutrient-dense peel, and its fresh and fruity pulp and juice. Offering food manufacturers and artisanal brands to include a new taste in their current offering.
The global cacao fruit expert Cabosse Naturals is a brand by Barry Callebaut, which is the world’s leading chocolate manufacturer–the company is responsible for one in five of all chocolate and cocoa creations consumed worldwide.