Barry Callebaut unveils Cabosse Naturals confectionery brand using pure cacaofruit - Confectionery Production

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A core focus on using natural ingredients is at the centre of Barry Callebaut’s new Cabosse Naturals brand, a series of 100% pure cacaofruit elements including pulp, juice, concentrate and cascara, a flour from the peel of the fruit, writes Neill Barston.

The new range has been developed on the basis that it is rich in nutrients and fibres, potassium and magnesium and will enable manufacturers, artisans and chefs to create a broad array of products spanning snacks, juices, smoothies, ice creams, fruit snacks, snack bars, and dairy-based desserts.

Significantly, its latest brand follows the unveiling of the ‘Cacaofruit Experience’ series, which included the launch of its Wholefruit chocolate last September in San Francisco, which was attended by Confectionery Production.

According to the Swiss-headquartered business, its latest addition extends its food and drink product portfolio comes in response to significant market research indicating consumers strong preference for ranges perceived to have health benefits while being responsible to the planet.

Pablo Perversi, chief innovation, sustainability & quality officer and head of gourmet at Barry Callebaut, said: “Barry Callebaut can harness the whole cacaofruit and celebrate the zesty fruity taste of this delicious fruit. With our cacaofruit brand Cabosse Naturals we offer a new palette of opportunities to artisans, chefs and brands, since we bring a brand new, delicious and nutritious fruit experience.”

As the company noted, younger generations of consumers, those considered Millennials and Centennials, have, according to its research, developed distinctive tastes and desires in their food and beverage choices. They are health-minded and environmentally conscious, and want their products to be good for them, as well as respecting the environment. Cabosse Naturals responds to this need by upcycling the whole cacaofruit – its delicious seeds, pulp, and peel (husk).

In addition, to accelerate the development of cacaofruit upcycling, Cabosse Naturals joins forces with the Upcycled Food Association (UFA), a new nonprofit organisation focused on reducing food waste by growing the upcycled food economy. It aims to build a food system in which all food is elevated to its highest and best use – an ambition shared by Cabosse Naturals. In the past few years we have been building a scalable supply chain to craft its 100% pure cacaofruit ingredients.

As the company added, its next-generation food category launched in San Francisco, has already seen engagement from Mondelēz International, which introduced ‘Cacaofruit Experience’ within a plant-based fruit jerky range with its US-based CaPao brand.