Cacaofruit: Barry Callebaut creates new industry category with Cabosse Naturals brand

22 Oct 2020 --- By casting off traditional associations between cacao and indulgence, Barry Callebaut shows how cacaofruit can address health, sustainability and taste demands in an entirely novel category. The company’s latest brand, Cabosse Naturals, features a range of ingredients that showcase the zesty taste and natural richness of cacaofruit.

The market for cacaofruit ingredients is huge, according to Pablo Perversi, chief innovation, sustainability & quality officer and head of gourmet at Barry Callebaut.

“The ingredients can be used in a wide range of applications including beverages, ice creams, fruit snacks, bars, dairy and chocolate confectionery,” he tells FoodIngredientsFirst. 

Notably, the ingredients will be used in the company’s WholeFruit chocolate, which is slated for a 2021 launch. “The new type of chocolate is made from one single ingredient – the cacaofruit,” says Perversi.

The company is particularly addressing Millennials and Generation Z with this launch. The younger consumers are health-minded, environmentally conscious and ethically-driven, demanding products that are good for people and the planet. Cabosse Naturals’ offerings are pulp, juice, concentrate and cascara.

Scalable supply chains
The premium ingredient offerings are pulp, juice, concentrate and cascara, which is a fine flour made from the thick peel of the fruit. They will be available to artisans, chefs and brands alike.

Barry Callebaut has been building a scalable supply chain in Latin America for the cacaofruit ingredients over the past few years. Most recently, it broke ground on a new facility in Ecuador. 

The company selects only healthy and ripe fruits, which are then developed into the ingredients.

“Based on our long-standing experience of sourcing, a process has been set up to quickly craft the cacaofruits into added value ingredients. The process is automated – centrifuged to be more precise,” Perversi explains. 

Additionally, any variety of cacaofruit can be used, similarly to how wine uses several grape varieties. 

However, the company has encountered some R&D challenges, including the preservation of taste, color, freshness and nutrition of the fruit from harvest until final production. Each cacao bean is surrounded by a pale layer of pulpy flesh with a bright flavor and honey notes. 

Upcycling waste streams
Within the cacao pod, each cacao bean is surrounded by a pale layer of pulpy flesh with a bright flavor and honey notes. 

Traditionally, this fruit is left on the beans to aid with the fermentation process – a crucial step in making chocolate. As the fruit decomposes around the beans, it helps provide yeasts, bacteria and enzymes.  

As a result, the fruit is often perceived to have been wasted, which is at odds with today’s sustainability-minded consumers. 

Notably, the beans – for which the crops are primarily grown – make up only 30 percent of the entire pod. 

According to Innova Market Insights, half of consumers say they are willing to pay extra for products devoted to solving food waste, with an additional third saying they might be. 

By positioning Cabosse Naturals as slashing food waste, Barry Callebaut addresses this lucrative market. The brand has joined forces with the Upcycled Food Association (UFA) to accelerate the development of cacaofruit upcycling. 

Crucially, the beans separated from the fruit will still be fermented and used for making chocolate, flags Perversi. Potential applications include beverages, ice creams, fruit snacks, bars, dairy and chocolate confectionery.

Powerful health bonuses
A major element of cacaofruit’s appeal is its health credentials. The ingredients are rich in nutrients such as fibers, potassium and magnesium. They also contain calcium, phosphorus, iron, zinc, vitamin B5 and vitamin D2. 

However, consumers may need to “shift gears” to understand cocoa-related offerings to have health benefits instead of an indulgence.

“Consumers in various parts of the world might need to learn that cacao is part of a fruit, the cacaofruit, which is delicious and nutritious,” Perversi adds.

He continues that the pandemic has made people realize how vulnerable their health is. This potentially could evolve into a greater appreciation for food and beverages that immerse people into the end-to-end product cycle. This includes how, what and where products are made. 

“We can expect an increased appreciation for propositions with great respect for nature. Not only for Millennials and Generation Z, but also for other generations, personal and environmental well-being will have a different meaning,” details Perversi.

Fitting in with the Cacaofruit Experience
Cabosse Naturals enables Barry Callebaut’s Cacaofruit Experience, which launched toward the end of last year. Its first customer was Mondelēz’s innovation and venture hub, SnackFutures, which featured cacao ingredients in its CaPao brand’s smoothie ball and jerky strips.

Other companies have also been looking to cacaofruit, with Nestlé Japan releasing a “Cacao Fruit Chocolate” KitKat. Meanwhile, Dirafrost offers a cacao fruit puree.

By Katherine Durrell