Bringing pulp potential to KitKat: Nestlé Japan launches its Cacao Fruit Chocolate

29 Nov 2019 --- Nestlé Japan is launching today its “Cacao Fruit Chocolate,” introduced in the form of a KitKat. The company says that this is the first chocolate confectionery that uses dried, powdered cacao pulp as a substitute for traditional sugar. The offerings made from 70 percent dark chocolate will be available at KitKat Chocolatory stores and through online mail-order. This launch comes at a time when consumers are increasingly seeking clean label offerings that also fight food waste. Further products sweetened with cocoa pulp will follow in other countries next year through some of Nestlé’s most popular confectionery brands.

Traditionally discarded, cacao pulp surrounds the cacao beans and is soft, sweet and white in color. It also has a distinct sour-sweet taste, which is used in Brazil and other cacao-producing countries in Latin America for making drinks and smoothies. It is also used as a raw ingredient for ice cream. Some companies have focused on its scarcity and export juice made from it, but its use has not spread widely beyond that.

Nestlé’s usage of cacao as a sweetening ingredient was first announced in July, when a spokesperson told FoodIngredientsFirst: “It’s the first time that we have been able to use more of the cacao fruit to make chocolate, unlocking the pulp potential. This allows for a single-source chocolate without adding refined sugar, but still imparting a delightful sweetness. It is a breakthrough idea, as cacao pulp has not been used in this way before on an industrial scale.”

The Cacao Fruit Chocolate KitKat will be available individually or in an assortment box with other KitKat Chocolatory Sublime bars.The Cacao Fruit Chocolate KitKat will be available individually or in an assortment box with other KitKat Chocolatory Sublime bars. One bar is priced at ¥400 (US$4), excluding tax. The company says that using the cacao pulp allows for “enjoyment of the whole cacao fruit, offering an unprecedented gustatory experience.” 

The KitKat Chocolatory stores are under the complete supervision of Yasumasa Takagi, the chef-owner of Le Patissier Takagi and use niche ingredients and methods. Earlier this year, it was announced that the Kit Kat Chocolatory will soon come to the UK. 

This announcement comes hot on the heels of Barry Callebaut’s launch of the “Cacaofruit Experience,” which also makes use of cacao pulp. WholeFruit chocolate part of this range and is made from 100 percent cacao fruit and has at least 40 percent less sugar, 90 percent more fiber and 25 percent more protein than most dark and milk chocolates. 

Also active in this space is Dirafrost, which has recently launched a cacao fruit puree for use as a sweetener. 

Edited by Katherine Durrell