At an exclusive event in San Francisco, leading chocolate and cocoa product manufacturer Barry Callebaut unveiled an innovative range of products that celebrates the fresh, fruity taste and natural richness of the cacao fruit and marks the creation of a next-gen food & drink category.
‘Cacaofruit Experience’ unleashes the full power of the cacao fruit. While normally 70 percent of the fruit is discarded as waste, these products make use of the entire fruit: its beans, its nutrient-dense peel, and its fresh and fruity pulp and juice. This process results in high-quality ingredients that can be used in everything from juices, smoothies, and frozen desserts to baked goods, pastries, and snacks.
Barry Callebaut’s new range of products looks to satisfy the need of Gen Z and Millennial consumers for food and beverages that are tasty, nutritious, and good for the planet.
“Innovation is one of the pillars of our growth strategy. Our unparalleled knowledge has enabled us to break new ground, unleashing the full power of the cacao fruit, which the Mayans cherished as ‘food of the gods’. Today, we have again unveiled a world first with ‘Cacaofruit Experience,’” says Antoine de Saint-Affrique, CEO of Barry Callebaut. “We are looking forward to starting a new journey with our customers and discovering the completely new range of applications that ‘Cacaofruit Experience’ and WholeFruit chocolate will make possible.
In addition, Barry Callebaut has launched its WholeFruit chocolate for chefs and artisans. This new type of chocolate is a fresh, fruity chocolate made from 100 percent pure cacao fruit. In May of 2020, it will be available in two variants: WholeFruit Bold and WholeFruit Velvety.
“Our goal in R&D is to develop innovations that are on trend, satisfy unmet consumer needs and also taste great. WholeFruit chocolate scores on all three points. It will respond to the need of millennials and centennials for ‘healthy indulgence’ just like our Ruby chocolate, launched in 2017, meets the need for ‘hedonistic indulgence,’” says Pablo Perversi, Barry Callebaut’s Chief Innovation, Sustainability & Quality Officer. “Moreover, by using more of the cacao fruit and wasting less, we are also having a positive impact on the planet and its people.”