In 2016, Barry Callebaut launched Forever Chocolate, it planned to make sustainable chocolate the norm by 2025. Through measurable, time-bound targets, in combination with third-party verified annual reporting, Forever Chocolate is about creating impact in the chocolate value chain.
(video: Barry Callebaut)
Pulp, juice, concentrate and cascara: 100% pure cacaofruit ingredients
In tune with consumers’ change of attitude towards tasty and nutritious food and drinks that also do good for the planet, Barry Callebaut is offering under their new brand Cabosse Naturals, a range of 100% pure cacaofruit ingredients: pulp, juice, concentrate and cascara – a fine flour made from the peel of the fruit. With Cabosse Naturals the company further unlocks the next-gen Food & Drink category ‘Cacaofruit Experience’.
The knowledge and expertise of the cacaofruit enables Barry Callebaut to celebrate the zesty fruity taste and natural richness of the fruit. The ingredients are rich in nutrients, contain fibers, potassium and magnesium and enable brands, artisans and chefs to create juices, smoothies, ice creams, fruit snacks, snack bars, dairy desserts and confectionery.
“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“: Pablo Perversi, Chief Innovation, Sustainability & Quality Officer and Head of Gourmet at Barry Callebaut
Living in harmony with the environment
Millennials and Centennials are among the youngest generations of consumers and have 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, the planet, and its people. They seek tasty, nutritious and honest food and drinks. Cabosse Naturals responds to this need by upcycling the whole cacaofruit – its delicious seeds, pulp, and peel (husk).
Cabosse Naturals joins forces with Upcycled Food Association
To accelerate the development of cacaofruit upcycling, Cabosse Naturals joins forces with the Upcycled Food Association (UFA). Founded in 2019, UFA is a rapidly growing nonprofit organization focused on reducing food waste by growing the upcycled food economy.
UFA 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 Barry Callebaut have been building a scalable supply chain to craft a high quality range of 100% pure cacaofruit ingredients.
The next-gen Food & Drink category was launched in 2019, in San Francisco. Mondelēz International, the world’s largest snacking company, was the first company to introduce ‘Cacaofruit Experience’ in a consumer product under its brand CaPao.
