Indulgence meets health: Conscious choices boost cocoa sector, says Barry Callebaut

15 Feb 2021 --- Interest in chocolate and cocoa ingredients is on the rise as consumers continue to turn to chocolate as a way to indulge. However, Barry Callebaut notes that over the last several years, there has been an increasing interest in marrying both indulgence and health when consumers treat themselves.

Speaking to FoodIngredientsFirst, a company spokesperson says that Millennials and Centennials have distinctive tastes and desires in their F&B choices. “They are health-minded and environmentally conscious, wanting their products to be tasty, good for them and good for the planet.”

Consumers’ attitude changes around personal health and environmental health will define indulgence in the years to come. As these consumers get older and gain spending power, they will continue to drive these trends, the spokesperson affirms.

According to Barry Callebaut, sustainability initiatives, zero-waste supply chains and upcycling are some ways to deliver on responsible and ethical treats.

Click to EnlargeSustainability initiatives, zero-waste supply chains and upcycling are some ways to deliver on responsible and ethical treats.Upcycling ingredients
In line with this, one ingredient which has been sparking interest is the cacaofruit itself. 

“For centuries, the tasty and nutritious cacaofruit has been harvested for its seeds to make cocoa and chocolate products. But this represents only 30 percent of the whole cacaofruit. The remaining 70 percent, comprising the juicy white flesh (the pulp) and a hard, thick peel, was traditionally discarded,” they explain.

The Upcycled Food Association calculated that if all harvested cacaofruit was used to the fullest, it would reduce the same amount of CO2 as planting 3.5 billion trees per year, says the spokesperson.

“By using every single part of the cacaofruit, Cabosse Naturals has created a complete range of delicious, natural and 100 percent pure cacaofruit ingredients. These include the pulp, juice, concentrate and the cascara.”

By rediscovering the cacaofruit and upcycling it to create delicious and nutritious ingredients, Cabosse Naturals unlocks a “next-generation” category of food and drinks ranging from juices, smoothies, frozen desserts, bakery and pastry products, and snacks to chocolate.

Also made from 100 percent pure cacaofruit, Barry Callebaut’s WholeFruit chocolate has a fresh fruity taste. 

“As you would expect from such a fruit bar, each bite contains much less sugar than most consumed chocolates. Because it makes use of the entire upcycled fruit, that makes it an appealing solution to climate change.”

Palates evolve
Sweet and savory chocolate combinations have been around for some time. However, according to the spokesperson, they haven’t previously gained enough traction to go mainstream. 

“As consumer palates evolve to more bitter flavors, these flavor combinations will also continue to grow,” they assert.

For example, M&M’s Canada launched a dark chocolate candy bar last February and promoted sweet/savory recipes such as a chocolate grilled cheese sandwich.

Meanwhile, many breweries have a beer brewed with cocoa nibs or chocolate. 

In July, KitKat launched Snax in Japan. It is a sweet and salty snack paired with a chocolate almond stout, derived from the same cacao powder as KitKats. The beer was a limited edition for promotion.

Delivering health benefits, nutrition and attractive flavors at the same time is one key challenge for R&D in terms of chocolate and cocoa ingredients, says Barry Callebaut. 

Food for the moodClick to EnlargeConsumers realize that cocoa ingredients can provide an energy boost, says Barry Callebaut.
Crowned by Innova Market Insights as a Top Trend for 2021, “Mood: The Next Occasion” flags the desire to boost the mood through food. 

Consumers realize that cocoa ingredients can provide an energy boost, similar to how caffeine works, and without any adverse side effects. 

“Consumers are increasingly looking for food and beverages to boost their cognitive functions, and cocoa energy shots are ideal for that.”

Due to the COVID-19 pandemic, health became top of mind. “Lockdowns, travel restrictions and fear of the virus increased consumer’s awareness of and interest in mental and emotional health, next to physical health.”

Consumers want both their body and mind to be in the best shape. 

Supplements are a solution to help the body achieve this, but increasingly consumers are looking for food and beverages to benefit. Chocolate as a way to treat yourself to feel better is a good solution, the spokesperson concludes. 

By Elizabeth Green, with additional reporting by Katherine Durrell

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