16 Oct 2019 --- Positioned as both a natural sweetener and a flavoring, Dirafrost’s new cacao fruit puree is made from the white pulp surrounding cacao beans – which are typically destined for chocolate production. As the demand for cacao products rises, methods that utilize the whole of the cacao fruit are also growing. These are increasingly highlighted as the sustainable way forward. FoodIngredientsFirst spoke with Dirafrost, part of the Austria-based Agrana Group, about the launch at Anuga 2019, in Germany.