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 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. “