Cacao fruit – Cacao VM http://cacaovm.org/ Mon, 29 Nov 2021 20:34:06 +0000 en-US hourly 1 https://wordpress.org/?v=5.8.2 https://cacaovm.org/wp-content/uploads/2021/11/profile-150x150.png Cacao fruit – Cacao VM http://cacaovm.org/ 32 32 Sweet dreams – the hopes of cocoa fruit snack companies https://cacaovm.org/sweet-dreams-the-hopes-of-cocoa-fruit-snack-companies/ Thu, 04 Nov 2021 12:11:29 +0000 https://cacaovm.org/sweet-dreams-the-hopes-of-cocoa-fruit-snack-companies/ Cocoa fruit is emerging as a newcomer, with some major players in the confectionery industry believing in its potential as an ingredient beyond being the global source of cocoa. Products are slowly appearing on the market, and research suggests there is more to come. The cocoa fruit has been used to produce cocoa from its […]]]>

Cocoa fruit is emerging as a newcomer, with some major players in the confectionery industry believing in its potential as an ingredient beyond being the global source of cocoa. Products are slowly appearing on the market, and research suggests there is more to come.

The cocoa fruit has been used to produce cocoa from its beans for chocolate and baking applications. But its other potential attributes have long been ignored in the Western world until very recently.

The hard-shelled fruit comes from the Theobroma cocoa tree which is said to have its origins in Brazil, Colombia and Peru, but is now widely cultivated in other countries of South America, as well as in Africa and Asia, where it is also known for its sweet and tangy taste. juice.

Its beans or seeds have traditionally been extracted, fermented, and ground into cocoa, while the outer shell, or skin, and the white, fleshy nutritional pulp surrounding the beans, has been discarded. However, over the past two years, product developers have discovered that these other components of the cocoa fruit, including juice, can be used in confectionery and snacks. And with potential applications in ice cream, beverages and dairy products as well.

The first products to hit the market

Proponents say that the juice and pulp can replace sugar in foods and drinks, while the cocoa fruit also contains antioxidants, thiamine, vitamin B6, and magnesium. It is a source of theobromine, an alkaloid believed to lower blood pressure and reduce inflammation and bad cholesterol. And the husk can be ground into flour as an alternative ingredient to other fillers.

The fruit could call for increased interest in recycling and reducing food waste, while cocoa fruit farmers could reap a better living wage by earning more from the crop they produce.

Nestlé, Mondelez International and Barry Callebaut, alongside its subsidiary Cabosse Naturals, have been working for the past two years on products – mostly chocolate – using various parts of the fruit, either for a unique fruity citrus flavor, or for natural softness.

Nestlé first tried it with a KitKat in Japan in 2019 – KitKat Cacao Fruit Chocolate, a 70% dark chocolate produced from the beans and sweetened with the pulp. The world’s largest agri-food company then followed it up this year with Incoa, a 70% dark chocolate bar under the Les Recettes de L’Atelier brand. The product was initially launched in the Netherlands and France, and again used the pulp with no refined sugar added.

Louise Barrett, director of Nestlé’s Technology Center in York, UK, which handles global confectionery R&D, said the thought process began two years before the launch of KitKat, while Nestlé was examining whether the other parts of the cocoa fruit could be used in chocolate. “Now it’s gaining momentum because it’s a great product in its own right,” she says.

“Likewise, I think it contains some great elements of sustainability if you think about how material is wasted today. I think that’s where it gained interest and traction as well, but above all it’s a really interesting and delicious ingredient.

“We took out all the sucrose we typically used in dark chocolate and replaced it with this cocoa pulp to naturally soften it. We still want to explore how we use it, but we have been working on developing a process for marketing. The supply chain for these kinds of ingredients didn’t exist at all two and a half years ago, so it’s been quite a technical development to get us to this point.

Multiple factors at play

Mondelez, in partnership with Barry Callebaut, was also present in 2019 with CaPao Cacaofruit Bites, snacks incorporating beans, skin, pulp and juice, with the addition of nuts, seeds, spices and ‘herbs.

Shannon Neumann, Director of Innovation at SnackFutures, Mondelez’s innovation and venture capital hub behind the CaPao brand, explains the company’s interest: as well as societal.

“Our supply chain contains this fantastic fruit that we have used for centuries to make chocolate, but it only represents 30% of the whole fruit; 70% of these fruits are wasted. The idea becomes: how can we better use these resources both to help prevent food waste and to provide farmers with more income for their crops? ”

Neumann says the pulp has a tangy and tangy flavor, much like a combination of exotic lychee and mango fruit and honey. It has a “mild tropical taste” while the husk is “relatively neutral but with an earthy and nutty taste”, which makes it ideal when ground as a flour substitute.

Barry Callebaut, the world’s largest supplier of cocoa and chocolate products, launched last June with its WholeFruit Chocolate bar under the Cacao Barry brand. Launched in collaboration with Cabosse, WholeFruit is a 100% “pure cocoa” dark chocolate serving chefs and artisans, initially in the United Kingdom, France, Italy, the United States, Canada, Japan and Brazil.

Sylvie Woltering-Valat, Marketing Manager at Cabosse, declares: “Millennials and centennials have turned to products that are not only tasty but also nutritious, and which leave a positive impact on the planet.

“It can be used as a replacement for refined sugars, but – where we think there is much more exciting news – we are bringing real new flavor to the market. It lends itself very well to applications like ice cream, drinks and snacks.

“With WholeFruit, we made chocolate from 100% pure cocoa fruit and sweetened the chocolate with the pulp. The approach was not to replace the sugar, but to really magnify the taste of the fruit in the chocolate.

Woltering-Valat explains the potential. “We are building a new category of chocolate that meets the health and wellness needs of consumers, because it is unique in terms of taste, nutritious and good for the planet, as we now recycle the pulp and the outer layer. of the fruit.

“As with every new breakthrough, it takes time to establish. Certainly, you have to build awareness, you have to familiarize people with it, experience it and then convert it to the next level.

Convince consumers

Ultimately, however, it’s all about taste and built-in preferences. Publicizing a product like cocoa fruit, with its unique flavors and environmental qualities, is one thing, but it’s another game to convince consumers accustomed to their favorite chocolate, for example.

“The only challenge we are going to have in the commoditization of these products is to know [the cacao fruit] is replacing. Sugar is super abundant and super cheap, ”Steve Osborn, director of Aurora Ceres Partnership, a UK-based food and drink consultancy, told Just Food.

“We can sit here and say idealistically ‘this is great, we get the sweetness of the natural pulp of the cocoa fruit, we use all the waste.’ This is very good and we should welcome this kind of philosophical change. The other part, of course, is that we are very attentive to our taste profiles.

Mondelez, Barry Callebaut and Cabosse recognize that their new products are at premium prices.

Woltering-Valat de Cabosse says: “Our ability to crack this fruit is really our ability to produce large quantities with very high quality products that preserve nutrition and delicious flavors. This obviously comes at a cost, and we are indeed looking for more premium types of pricing. ”

Price is an issue to be overcome if chocolate confectionery, snacks and other emerging products made from the cocoa fruit are to appeal to the mass market.

“You have to enter this core market,” says Osborn. “Otherwise, it ends up being a premium niche. And although a premium niche has its place, there is always a ripple effect [needed]; how to get consumers to change their taste profile.

“I am always fascinated to hear about these products. I think that’s the right direction and it’s the right philosophy, but it’s about how we go against this huge trading machine. And that is not easy.

The need for scale

Nestlé’s Barrett says greater scale is needed to reduce costs, especially when taking a fresh raw material that is 80% water and then drying it and converting it into a variety of different products. “It’s about understanding how we can make it a more commercial supply chain and ingredient,” she says.

However, while Neumann admits that Mondelez’s CaPao Cacaofruit Bites belong to the high-end segment, she says that “in the confectionery world, it depends on how you optimize your formula; you might add that ingredient, but there might be another area where you might be able to take some costs out to keep it neutral for the consumer ”.

Nonetheless, from a farmers’ point of view, the developments could make a difference. They could potentially earn more with the same number of trees, which previously only generated income from beans used to produce cocoa, with, coming back to Neumann’s point, 70% of the fruit being wasted.

Woltering-Valat develops the theme. “We make better use of these resources, but also better use all the efforts they have made to grow the fruits, in energy, in water, in the time they have invested.”

Neumann says the potential for using previously discarded fruit parts matches the growing awareness of recycling and food waste on the part of manufacturers and consumers alike.

In the United States, for example, the nonprofit Upcycled Food Association was founded in 2019, formed in its own words by “the recycled food companies themselves, who have recognized the power of collaboration to develop a successful food category and environmental movement ”.

Mondelez’s SnackFutures is part of this association which, in April, launched a product label that would be the world’s first certification mark for recycled food.

At Nestlé, Barrett says an 80% dark chocolate Incoa variety is on the way, declining to provide further details, while Neumann says CaPao Cacaofruit Bites will be joined in October. by a “new format that we” are pretty much ready to talk about, but not quite yet “.

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Cocoa fruit juice could be the new hot health drink | Eat Drink https://cacaovm.org/cocoa-fruit-juice-could-be-the-new-hot-health-drink-eat-drink/ Wed, 27 Oct 2021 07:00:00 +0000 https://cacaovm.org/cocoa-fruit-juice-could-be-the-new-hot-health-drink-eat-drink/ Cocoa fruit juice is the latest in the world of chocolate. – Photo by Barry Callebaut via ETX Studio NEW YORK, October 27 – Did you know that chocolate can’t be eaten just in the form of bars or bars? Of course, it can also be tasted as hot chocolate, but have you ever heard […]]]>

Cocoa fruit juice is the latest in the world of chocolate. – Photo by Barry Callebaut via ETX Studio

NEW YORK, October 27 – Did you know that chocolate can’t be eaten just in the form of bars or bars? Of course, it can also be tasted as hot chocolate, but have you ever heard of chocolate juice? Swiss cocoa giant Barry Callebaut has launched a drink made from its flagship ingredient. And that’s probably just the start of a new approach to chocolate.

The cocoa tree fruit is not only eaten once it is turned into chocolate, it can also be sipped in liquid form. The pod, the famous thick shell in which the cocoa beans are found, still white at this stage, contains a white mucilaginous pulp. An ingredient rich in fiber and vitamins that can be used in cocktails to give the body a boost. The cultures of Central America have been drinking this elixir for a long time …

And contrary to what one might imagine, the nectar does not taste like cocoa, but fresh fruit. Evocation of lychee, lemon, exotic fruits, this is how the chocolate makers of Mr. Txokola describe their cocoa juice. The brand based in the French Basque Country launched its recipe less than a year ago. A small bottle, available for sale on the brand’s online store, is priced at € 4 (around 20).

Cocoa fruit juice may be the new hot health drink;

And in Switzerland, the trend has not gone unnoticed! Cocoa juice is becoming a taste (and commercial) phenomenon that should not be overlooked. Presented as a natural antidepressant, antioxidant, source of magnesium … The many virtues of cocoa have been known for decades. The Barry Callebaut group has decided to ride the well-being trend to promote the benefits of its new product: cocoa fruit juice. A few days ago, the Swiss giant unveiled Elix, a so-called functional drink, whose manufacturing process preserves the nutrients of the cocoa fruit. The group is counting on the richness of flavonoids in its new formulation to appeal to consumers looking for a cocoa drink that makes them feel good. This is the first time that Barry Callebaut has entered the so-called nutraceutical market. The brand relies on the ability of its new product to boost blood circulation. More than 15 years of research and development were necessary to develop Elix, which may also be of interest to consumers for its content of magnesium, iron and potassium.

Meanwhile, Swiss brand Koa decided to work with Ghanaian farmers, making the most of the raw material from the pod and ultimately producing juice from the ingredient. The company has teamed up with the prestigious Swiss producer of fine chocolates, Felchlin, to distribute its drink. It is also found in Japan, the Netherlands, Luxembourg and Germany. Felchlin even turned cocoa fruit juice into … iced tea!

In the future, the white mucilaginous pulp may even become a feature of the latest trendy recipes on Instagram … The Valrhona chocolate brand won the innovation award at the last Sirha World Hospitality and Food Service for its “ Oabika ”, a concentrated cocoa fruit juice available to chefs for their chocolate creations. Stay tuned. – ETX Studio

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Uses and products of cocoa beyond chocolate https://cacaovm.org/uses-and-products-of-cocoa-beyond-chocolate/ Fri, 07 May 2021 07:00:00 +0000 https://cacaovm.org/uses-and-products-of-cocoa-beyond-chocolate/ VSHocolate is one of the most beloved foods in the world, especially here in the United States, where it can be found everywhere from expensive specialty truffle stores to the dollar store checkout line. But ask the average person how chocolate is made or where it comes from, and there’s a good chance you’ll end […]]]>
VSHocolate is one of the most beloved foods in the world, especially here in the United States, where it can be found everywhere from expensive specialty truffle stores to the dollar store checkout line. But ask the average person how chocolate is made or where it comes from, and there’s a good chance you’ll end up with a shrug and a guess like: Hershey Park?

In fact, chocolate comes from the cocoa fruit, grown near the equator in countries like Brazil, Colombia, Peru, and Ecuador. While processed chocolate tends to be loaded with added sugar, raw cocoa does not, yes, zero. Here’s another fact about chocolate: only a small part of the cocoa fruit is used to make it.

Although the pulp, juice, and shell of cocoa fruits are not used to produce chocolate, more and more food companies are incorporating these plant parts in creative ways. It not only reduces food waste, but also brings more health benefits, because cocoa fruit is very rich in nutrients.

Read on to find out which brands are using cocoa fruit sustainably, and to find out why it’s so good for you.

Cocoa fruit 101 — and why whole fruits are good for you

Before we get into all the interesting ways to use the cocoa fruit, it helps to know what we are actually talking about in terms of the whole plant. Here is a little anatomy lesson of the cocoa fruit. Cocoa is a large, colorful fruit. It has a hard outer shell which can be red, yellow, green, pink, purple, or orange. If you open its shell, you will see pods. Each has a protective coating, inside of which are the cocoa beans (the seeds of the plant) and the pulp.

“For centuries, only the seeds of the cocoa fruit have been used to make chocolate, which means that around 70 percent of the fruit has been thrown away as waste,” explains Sylvie Woltering-Valat, Marketing Manager at Cabosse Naturals , a brand that puts every part of the fruit to use. It’s an effort that Frances Largeman-Roth, RD, a registered dietitian, says she’s excited to see more happen, as the whole cocoa fruit is packed with nutritional benefits. “Many people already know that cocoa beans [used to make chocolate] are high in antioxidants, but the pulp and juice of the fruit are also high in antioxidants, ”she says. Antioxidants that are linked to heart health, brain health, and the prevention of chronic inflammation, explains Largeman-Roth.

But that’s not the only benefit of consuming more parts of this plant. Largeman-Roth says that the beans, pulp and juice of the fruit also contain magnesium. “Most people don’t get enough magnesium in their diet, and it’s very important for heart health,” she says. “It’s also linked to relaxation and better sleep.”

Like all fruits, cocoa contains fiber, especially the fleshy pulp that is so often thrown away, also points out Largman-Roth. Considering that fiber is so crucial for gut health and preventing chronic inflammation, it’s a shame that the fibrous parts of cocoa plants are usually wasted. But, of course, several brands are working to change that.

How brands are using cocoa fruits in exciting new ways

Cocoa Naturals, Blue Stripes and CaPao are three food brands that strive to use every part of the cocoa fruit, and the result is a wide range of delicious foods and drinks. Before founding Blue Stripes, Oded Brenner was known as one of the best chocolatiers in the world, as the founder of Max Brenner Chocolate. One of the perks of running a chocolate business – besides being a Willie Wonka in real life – is traveling to meet the farmers who grow cocoa. When Brenner went to Ecuador and saw the process firsthand, he realized that there was so much more to the fruit than just making chocolate. So he decided to launch a new brand that did it all.

Blue Stripes offers a wide range of products which includes cocoa water, granola with the fruit pulp as a basic ingredient and even a pancake mix where the cocoa shell is ground into flour. “For me, discovering the cocoa fruit was like becoming Alice in Wonderland; it led me to discover after discovery how it can be used,” says Brenner. Cocoa beans taste completely different from pulp and juice; the last two have a more tropical fruit taste than chocolate. Like other tropical fruits, Brenner has found the pulp to pair perfectly with nuts in the form of granola, energy bites, and bars.

Similar to Blue Stripes, CaPao also incorporates cocoa fruit pulp into bites made with other dried fruits, nuts and seeds. Shannon Neumann, Associate Brand Director, says sustainability is the main driving force behind the business. “We learned that 70 percent of the fruit was going to go to waste and that the other parts of the fruit were also overshadowed by the cocoa beans,” she says. “Cocoa beans create delicious chocolate, but we have seen using [the pulp] as a way to reduce food waste while introducing people to this delicious flavor which is also very good for them. “

The cocoa beans and pulp also pair well, which is exactly what Cacao Barry and Cabosse Naturals (both members of the Barry Callebaut chocolate company) are doing with their new chocolate couverture that chefs can use to create their own. cocoa from fruit. desserts. “Cabosse Naturals recycles everything: the seeds, pulp and skin of the fruit. This means there is no wasted delicacies and wasted nutrition,” Woltering-Valat explains. She adds that even the shell is ground into flour and used in bars.

In addition to reducing food waste, using the whole cocoa fruit means that farmers and producers are also able to profit more, Brenner said. “The owners of these small farmers in Ecuador [where Blue Stripes sources is cacao fruit] can make more money because they don’t just sell the cocoa beans, they sell all the parts of the fruit. Pods cost more than beans, ”he says. Brenner says it’s actually less work for them too because instead of opening the pod and getting the beans, the whole cocoa fruit is shipped to the Blue Stripes manufacturing plant, where he is then processed and transformed into different products.

The tl; dr is this: Using the whole cocoa fruit means more money for farmers, less food waste, and more nutritional benefits for us. It is an all-out victory. But whatever the food “trend,” Largeman-Roth says, it’s important to read labels and research more on companies before spending money to support them. Companies that genuinely support cocoa farmers should highlight this on their website, or even on their packaging. Even better, have a Fair Trade certification, showing that a reputable third party organization holds them accountable for safe working conditions and sustainable practices.

When reading your label, Largeman-Roth says it’s a good idea to watch the sugar and sodium content. Even though cocoa fruits are naturally sweet, you want to be sure that brands don’t add a ton of sugar or salt to what would otherwise be a healthy product. As a general rule of thumb, keep added sugar below 25 grams per day and sodium below 2300 milligrams per day.

With these tips in mind, you are ready to reap the full benefits of cocoa fruits. Trying it is bound to be a (ahem) fruitful experience.

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‘Pacha de Cacao – an uplifting story about the mighty cocoa fruit’ https://cacaovm.org/pacha-de-cacao-an-uplifting-story-about-the-mighty-cocoa-fruit/ Wed, 14 Oct 2020 07:00:00 +0000 https://cacaovm.org/pacha-de-cacao-an-uplifting-story-about-the-mighty-cocoa-fruit/ New name, new identity My start-up has undergone profound changes. First of all, on the name, it changed from Freebird to…. Pacha de Cacao! We are challenging the industry by using cocoa pulp – now waste – as the main ingredient. Not the cocoa beans. For more than 500 years, since Columbus brought back exotic […]]]>

New name, new identity

My start-up has undergone profound changes. First of all, on the name, it changed from Freebird to…. Pacha de Cacao!

We are challenging the industry by using cocoa pulp – now waste – as the main ingredient. Not the cocoa beans. For more than 500 years, since Columbus brought back exotic cocoa beans after one of his New World trips, the industry has looked only for beans. It is time to change that.

“Pacha de Cacao” comes from “Pachamama”, which means “Mother Earth” in the Quechua language. A very powerful concept in all Latin American countries, especially in those where the Quechua language is still spoken by indigenous tribes.

A lot of people are frustrated with the lack of authenticity and action of big brands. They want to connect to a story that’s real and new

By adding the Spanish words “de Cacao” to the mixture, the meaning comes from “The world of cocoa”. The name fits well with the underlying purpose of our business, while also opening the conversation to consumers about the powerful cocoa fruit; its origins, its impact and all the beautiful traditions that surround it. I like to talk about these stories.

I think it’s time for consumers to hear a more positive story about cocoa. That’s why I opted for an uplifting visual identity, inspired by ethnic motifs and the Amazon rainforest. The aim is to draw people to an exotic world in a modern and elegant interpretation, with a fresh and positive look and feel. The designers did a great job telling this story.

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Xoca creates a functional drink brand around recycled cocoa https://cacaovm.org/xoca-creates-a-functional-drink-brand-around-recycled-cocoa/ Fri, 13 Dec 2019 08:00:00 +0000 https://cacaovm.org/xoca-creates-a-functional-drink-brand-around-recycled-cocoa/ Launch in Chicago, XocaComes in three flavors: original, mint and ginger, and is the brainchild of Jacob Lopata, a propulsion engineer with an aviation background who learned that hundreds of thousands of tons of cocoa fruit rot in farms every year via a friend who owns a chocolate business in Ecuador and felt a business […]]]>

Launch in Chicago, XocaComes in three flavors: original, mint and ginger, and is the brainchild of Jacob Lopata, a propulsion engineer with an aviation background who learned that hundreds of thousands of tons of cocoa fruit rot in farms every year via a friend who owns a chocolate business in Ecuador and felt a business opportunity.

“600,000 tonnes of cocoa fruit pulp is thrown away every year and I felt like it was a huge waste and an environmental problem.”

While some brands like Reused podhave launched 100% cocoa fruit juice products, Suavvatried to familiarize Americans with the fruit via smoothies, and Mondelēz is now experimenting with concentrated cocoa pulp extract in a new line of snacks called Capao,It hasn’t (yet) become the next “superfruit,” in part because the juice is so perishable, Lopata said.

“If you don’t do anything with it, things will go wrong very quickly. Once the pods are opened, you have approximately 24 hours.

“I can’t talk about it too much at this point but it’s a reduction in fruit juice [via a heating process] it creates something similar to molasses or honey in terms of consistency and once we do that it’s stable. The cocoa fruit naturally has a sort of tropical fruit flavor, but the reduction process also adds additional flavor notes and a hint of molasses.

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Xoca Cacao Fruit Soda announces its launch https://cacaovm.org/xoca-cacao-fruit-soda-announces-its-launch/ Thu, 14 Nov 2019 08:00:00 +0000 https://cacaovm.org/xoca-cacao-fruit-soda-announces-its-launch/ CHICAGO– With the launch of Xoca Cacao Fruit Soda, a new range of functional drinks made from recycled cocoa fruit juice, the idea of ​​a sustainable and healthier soda has now come to fruition. Made from the delicious, nutrient-rich pulp of the cocoa fruit, Xoca is a lightly fermented drink you’ll want to savor for […]]]>

CHICAGO– With the launch of Xoca Cacao Fruit Soda, a new range of functional drinks made from recycled cocoa fruit juice, the idea of ​​a sustainable and healthier soda has now come to fruition. Made from the delicious, nutrient-rich pulp of the cocoa fruit, Xoca is a lightly fermented drink you’ll want to savor for its delicious taste and the sense of upliftment and mindfulness that comes from the primary source of energy of the cocoa fruit, theobromine.

Xoca Cacao Fruit Soda is launched in Chicago – a city known for cultivating revolutionary new food and beverage brands – and comes in three flavors:

  • Original: With just two ingredients, reduced cocoa fruit juice and sparkling water, our original embodies the idea of ​​a simply superior soda.
  • Mint: a refreshing and wholesome soda that is the true embodiment of cool.
  • Ginger: bold and energizing, a healthy soda with a little wild side.

The name Xoca, pronounced “show-kuh“, Has its roots in the ancient languages ​​of South America, from a word meaning ‘the waters of paradise’.

Xoca Cacao Fruit Soda is available online at drinkxoca.com for $ 35.99 for a 12 pack of 8 oz cans.

About Xoca Cacao Fruit Soda

Upcycling and durability

The cocoa fruit, recognized around the world for its distinctive pod, is a true natural wonder. Not only does it contain the seeds that turn into chocolate, but it also contains a deliciously sweet fruit pulp that is packed with energy and nutrition. But while the seeds of the cocoa fruit are used to make chocolate, the pulp is normally discarded, with over 600,000 tonnes of cocoa fruit pulp juice left behind on farms around the world each year. Today, thanks to the creation of Xoca Cacao Fruit Soda, this undervalued natural resource is available to consumers as a delicious and refreshing drink, the purchase of which benefits both the planet and the farmers who grow cocoa.

High pleasure

Xoca Cacao Fruit Soda comes at a time of transformation for the traditional soda market. Beverage consumers, driven by a desire for good taste, authenticity and better health, increasingly find a gap between brands that offer either pleasure or benefits, but not both. Xoca intends to fill this gap.

“When you drink Xoca Cacao Fruit Soda, we want you to feel high,” says co-founder Jacob Lopata, “Raised because you are part of an eco-friendly community. And raised because the Xoca’s mild sweetness and natural theobromine levels give you a nice and better boost for you anytime of the day.

Connect with Xoca on drinkxoca.com or on LinkedIn, Facebook and Instagram (@drinkxoca).

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Dirafrost launches cocoa fruit puree in a nod to sweetness and durability without sugar https://cacaovm.org/dirafrost-launches-cocoa-fruit-puree-in-a-nod-to-sweetness-and-durability-without-sugar/ Wed, 16 Oct 2019 07:00:00 +0000 https://cacaovm.org/dirafrost-launches-cocoa-fruit-puree-in-a-nod-to-sweetness-and-durability-without-sugar/ Oct 16, 2019 — Positioned as both a natural sweetener and flavoring, Dirafrost’s new cocoa fruit puree is made from the white pulp surrounding the cocoa beans – which are typically used in chocolate production. As the demand for cocoa products increases, so too are methods that use the whole cocoa fruit. These are increasingly […]]]>


Oct 16, 2019 — Positioned as both a natural sweetener and flavoring, Dirafrost’s new cocoa fruit puree is made from the white pulp surrounding the cocoa beans – which are typically used in chocolate production. As the demand for cocoa products increases, so too are methods that use the whole cocoa fruit. These are increasingly presented as the sustainable way forward. Food Ingredients spoke with Dirafrost, part of the Austrian group Agrana, about the launch at Anuga 2019, Germany.

“The product is as pure as it gets. After centrifugation of the total content of the cocoa pod, the cocoa beans are distracted from the white pulp that surrounds them. The beans are intended for making chocolate, and the white pulp becomes the cocoa fruit puree ”, explains Véronique Thielens, Marketing & Communication Manager at Dirafrost. “The brewing process (pulp) consists of a specific and controlled heat treatment which provides the necessary microbiological guarantees without altering the taste or the natural color of the puree.

This process guarantees the purity of the mash, that is, it is free from additives, preservatives and added sugar. “We explicitly looked for a supplier capable of offering high quality fruit without the use of pesticides, delivering a 100% natural, pure product with a natural brix degree between 18 and 22. Our supplier is in Ecuador. The product had to be clean and undergo as little process as possible. ” Dirafrost was exhibiting its mash desserts at Agrana-Dirafrost’s busy booth at Anuga 2019 in Cologne, Germany.

The method also uses part of the cocoa fruit which is normally intended to become waste. In the normal process of creating chocolate, around 70 percent of the fruit is usually discarded.

In addition to offering a perspective on sustainability, Thielens notes that the unique flavor of the mash also lends itself to use in innovative NPDs. Although the flavor of mash is mild, the pear taste can add an “adventurous” note to applications such as baking, ganache, smoothies, juices, cocktails, confectionery, ice cream and sorbets.

The creamy white appearance of the mash is also very different from what consumers might expect from a cocoa product. A consumer study (2018) conducted by Innova Market Insights found that seven in 10 American consumers “love discovering new flavors”.

Cocoa Fruit Puree is the newest addition to Dirafrost’s 22 flavor range, available in 1kg and 10kg buckets. All are advertised as 100 percent natural, containing no additives and available with or without sugar or seeds.

Unlock the pulp potential
Nicknamed the ‘fruit of wonders’, cocoa is characterized and championed for its high nutritional content, and its potential has not gone unnoticed by other key players in the industry. Nestlé and Barry Callebaut recently created a media sensation with their forays into space.

In July, Nestlé created a unique new chocolate made entirely from the cocoa fruit, using only the beans and pulp as ingredients. The new chocolate, which will be launched in Japan in the fall, has been made using a “natural approach” and a patented technique that requires no addition of refined sugar.

In September, Barry Callebaut also launched a whole fruit experiment, with his WholeFruit chocolate, made from 100% cocoa fruit. This creates chocolate with a strong nutritional profile because it contains at least 40 percent less sugar, 90 percent more fiber, and 25 percent more protein than most dark and milk chocolates.

Also at Anuga 2019 were kōkōjoo. The start-up won Anuga’s Food Start-Up Award in the Beverages category for its first product, Pelure de Cacao, which is made from an infusion of the shell of cocoa beans. It is touted as high in antioxidants and minerals, low in calories and sugar, vegan, and all natural.

Other innovations showcased at Anuga 2019 included two new fruit elements from Bösch Boden Spies, artisan baking solutions and space-grown meat.

By Laxmi Haigh

To contact our editorial team, please email us at Editorial@cnsmedia.com

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New WholeFruit Chocolate Reduces Waste Using Whole Cocoa Fruits | Food industry https://cacaovm.org/new-wholefruit-chocolate-reduces-waste-using-whole-cocoa-fruits-food-industry/ Sun, 29 Sep 2019 07:00:00 +0000 https://cacaovm.org/new-wholefruit-chocolate-reduces-waste-using-whole-cocoa-fruits-food-industry/ It’s hailed by its maker as the newest chocolate since the ever-popular pink or ruby ​​variety, and unabashedly aimed at the younger generation looking for healthier, more sustainable products. Swiss chocolatier Barry Callebaut – one of the largest in the world – has launched a new recipe which he says is the first to use […]]]>

It’s hailed by its maker as the newest chocolate since the ever-popular pink or ruby ​​variety, and unabashedly aimed at the younger generation looking for healthier, more sustainable products.

Swiss chocolatier Barry Callebaut – one of the largest in the world – has launched a new recipe which he says is the first to use all of the cocoa or cocoa fruit – as opposed to just beans – to give a more fruity flavor. .

As modern consumers favor less sugar, more nutrients, and less damage to the environment, the company is playing on the trend with products based on a recipe that uses 100% fruit. About 70% of the cocoa fruit is usually thrown away in the traditional chocolate making process, which is increasingly seen as waste.

The company claims that using the whole fruit, beans with the peels, pulp and juice, “results in a range of high quality ingredients that can be used in… juices, smoothies, frozen desserts, baked goods and pastries and snacks all the way. chocolate “.

The so-called WholeFruit chocolate is the latest innovation from the Swiss chocolate maker, which is facing pressure to innovate and experiment with new products in a context of increasing competition in the global market. Rising cocoa prices have squeezed profits for already under pressure chocolate makers as consumers turn to healthier alternatives.

The company develops and supplies chocolate to big brands such as Nestlé, Hershey, Unilever and confectionery giant Mondelez International, which owns brands such as Cadbury and Toblerone.

Mondelez will manufacture the first new products under a new CaPao brand, launched in the United States this week, while a new range for artisan chocolatiers will follow in May. Launch in the UK and Europe is planned but is subject to regulatory approval.

A Mondelez spokesperson said: “We are excited about the launch of CaPao, which offers consumers a new line of plant-based snacks that make greater use of the cocoa fruit. The products were launched to begin in the US, but we will be looking to roll them out to other countries, including the UK, in the future. “

Last year Barry Callebaut launched Ruby Chocolate, a pink blend with a berry flavor that was used in Nestlé’s KitKat bars. KitKat ruby ​​chocolate was launched last year in Japan and Korea, followed by the UK, Europe and the US. Ruby chocolate – a fourth variant of chocolate after the traditional dark, milk and white chocolate – has generated a lot of interest among chocolate connoisseurs around the world since its first revelation in September 2017. It is now on sale in more than 50 countries, under 75 brands.

In July, Nestlé announced that it had developed a new chocolate made entirely from cocoa beans and pulp, with no added refined sugar. That month, Cadbury released a new version of their Dairy Milk bar that is 30% less sugar and more fiber.

Pablo Perversi, Director of Innovation, Sustainability and Quality at Barry Callebaut, said: “Our aim is to develop innovations that are fashionable, that satisfy the needs of unmet and tasteful consumers. This will meet the needs of millennials and centennials for “healthy indulgence”. By using more cocoa fruits and wasting less, we are having a positive impact on the planet. “

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Barry Callebaut unveils the world’s first chocolate made from whole cocoa https://cacaovm.org/barry-callebaut-unveils-the-worlds-first-chocolate-made-from-whole-cocoa/ Sun, 29 Sep 2019 07:00:00 +0000 https://cacaovm.org/barry-callebaut-unveils-the-worlds-first-chocolate-made-from-whole-cocoa/ Barry Callebaut’s latest chocolate product is made with whole cocoa fruit. Barry callebaut Barry Callebaut launched the world’s first chocolate made from the entirety of the cocoa fruit in San Francisco, including its nutrient-rich rind and fruity pulp juice. The Swiss chocolate maker said its latest line of confectionery products, named “Cacaofruit Experience”, marks the […]]]>

Barry Callebaut launched the world’s first chocolate made from the entirety of the cocoa fruit in San Francisco, including its nutrient-rich rind and fruity pulp juice. The Swiss chocolate maker said its latest line of confectionery products, named “Cacaofruit Experience”, marks the creation of a next-generation food and drink category.

For those unfamiliar with the initial chocolate making process, most chocolate products on the market are made with cocoa beans – basically the bitter kernels after a thin layer of juicy pulp enveloping them has evaporated. by a sun-drying process.

The pulp itself, however, tastes like a cross between peach and mangosteen, and it has been used by some chocolate makers as a natural sweetener. I have learned from my past experience of visiting a cocoa farm in the Amazon that cocoa bean pulp can hardly be marketed for making drinks due to its small quantity.

So technically 70% of the cocoa fruit is thrown away as waste for making chocolate, according to Barry Callebaut. He noted: “Cacaofruit Experience literally unleashes all the power of the cocoa fruit… [which] results in a range of high quality ingredients that can be used in applications such as juices, smoothies, frozen desserts, bakery and pastry products and snacks up to chocolate.

Using the whole cocoa fruit is also expected to help increase the volume of chocolate production, according to Peter Boone, CEO and Chairman of Barry Callebaut Americas. He told me, “As we produce more chocolate, we hope to continue expanding our market share,” adding that while the price of Cacaofruit Experience has not yet been determined, the product is being produced through a new supply chain.

From May 2020, this new type of chocolate will be available in two variants, which will first be adopted by 30 chocolatiers and pastry chefs around the world: the punchy “Wholefruit Bold” and the soft and delicious “Wholefruit Velvety”.

Additionally, SnackFutures, the innovation hub of cookie maker Oreo Mondelez, became the first CPG company to introduce Cacaofruit Experience into a consumer product under its new brand CaPao.

The brand is currently experimenting with two cocoa fruit snack products – a smoothie ball and dried cocoa fruit strips – with selected retailers in Los Angeles, California.

Barry Callebaut believes the product has a “winning value proposition” because it caters well to millennials and centennials who want tasty, nutritious food that is also good for the planet.

“Caccaofruit Experience meets this need,” he said in a prepared statement. “They taste fresh and fruity and are rich in nutrients such as fiber, protein and magnesium. At the same time, they are good for the planet and its inhabitants because all the cocoa fruit is used. ”

Antoine de Saint-Affrique, CEO of Barry Callebaut, stressed that innovation is one of the pillars of the company’s growth strategy. “Our unparalleled knowledge has enabled us to innovate, unleashing the full power of the cocoa fruits that the Mayans cherished as ‘food of the gods’,” he said.

In 2017, Barry Callebaut also unveiled Ruby in Shanghai, a naturally pink, berry-tasting product that was invented by extracting certain compounds from Ruby beans, which are found in Ecuador and Brazil.

Nestlé became the first major manufacturer to launch a line of Ruby KitKat in markets such as Japan and South Korea.

While Barry Callebaut has claimed that it is the fourth type of chocolate besides white, milk and dark, the product has yet to be cleared for labeling as chocolate in the United States due to regulatory barriers.

The company’s innovation team explained to me last year that the FDA has a regulatory code that defines food categories based on the ingredients that can or must be there, the maximum or minimum amount of certain ingredients and the percentage of ingredient compositions – which make Ruby does not fall into any of these existing chocolate categories.

Although the chocolate company has submitted a temporary marketing permit through the FDA that would give it approval to market Ruby as chocolate, it is still awaiting a response, according to Boone.

He said, “The situation with Ruby in the United States is a bit unique… We have decided not to wait for the FDA to grant us temporary marketing authorization, [since] we have seen so much interest and demand for this product ”from other global markets where Ruby is used in food applications such as ice cream and baked goods.

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A new spirit of tequila type distilled from cocoa fruits https://cacaovm.org/a-new-spirit-of-tequila-type-distilled-from-cocoa-fruits/ Wed, 10 Sep 2014 07:00:00 +0000 https://cacaovm.org/a-new-spirit-of-tequila-type-distilled-from-cocoa-fruits/ Solbeso is made from distilled cocoa fruit, and it may be a new category of spirits in modern cocktail taxonomy, but it has a long history. Long before we became addicted to the alluring wonder of chocolate, the ancient cultures that cultivated cocoa distilled the pulpy fruit of cocoa into a white alcohol — to […]]]>

Solbeso is made from distilled cocoa fruit, and it may be a new category of spirits in modern cocktail taxonomy, but it has a long history. Long before we became addicted to the alluring wonder of chocolate, the ancient cultures that cultivated cocoa distilled the pulpy fruit of cocoa into a white alcohol — to be consumed at celebrations. Chocolate culture caught fire in modern times, so it’s interesting to see this revival of white spirit.

During the harvesting process, the pulpy fresh fruit, similar in texture to a peach, is discarded and usually left to rot.

Sometimes the pickers nibble on the fruit while harvesting the cocoa beans, but it is impossible to really use all the fruit that a single harvest will produce. The Solbeso team have spent over a decade researching the most aromatic fruit (there are actually 12 different varieties of cocoa) to use in distillation. The result is an expression of white spirit that leans towards citrus and bright with hints of creamy sorbet. Some might liken the taste profile to premium tequila, but it also works well with brown alcohol cocktails, a workaholic spirit for sure.

Currently, the Solbeso team is working with farmers in Peru and Ecuador, farmers who are likely excited about this new development — making twice as much profit for the same resource. The cocoa fruit, like a ripe peach, is highly perishable; in most cases, it takes less than six hours for the quality to start to decline. Often, on-site distillation is necessary.

It’s hard not to love a mind that uses a previously discarded resource and improves the bottom line for cocoa farmers. The Solbeso team invites you to try it in the following cocktails:

SOLBESO & SWEET TEA

2 parts Solbeso

2 ¾ parts of iced tea

¾ parts of simple syrup

Build in high-ball glass on cool ice; Stir, garnish with a slice of lemon.

BIRDS AND BEES

2 parts Solbeso

½ part lemon juice

½ dose of honey syrup

Combine the ingredients in a shaker filled with ice cubes. Shake, strain into a chilled cocktail glass; Garnish with a zest of lemon zest.

BESO PICANTE N ° 2

2 parts Solbeso

1 part lemon juice

¾ part of simple syrup

2-3 slices of jalapeño

Toss the jalapeño with fresh lemon juice; Add the Solbeso, simple syrup and shake with ice; Shake, strain into a highball glass filled with ice cubes; Garnish with a slice of jalapeño.

THE CONQUISTADOR

2 parts Solbeso

1 part of sweet vermouth

2 dashes of bitter orange

Combine ingredients in a mixing glass filled with ice; Stir 15 seconds, strain into a chilled cocktail glass; Garnish with a cherry zest or lemon zest.

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