In 2025, Barry Callebaut, a leading chocolate ingredients company, is at the forefront of offering a full line of upcycled cacao fruit ingredients. This move not only supports the increasing use of cacao fruit ingredients in the consumer packaged goods industry but also opens up a world of unique and creative food and beverage possibilities in various venues like coffee shops, restaurants, and bars.
While Barry Callebaut is not the first to venture into this space, with Lindt & Sprüngli partnering with Swiss-Ghanaian startup confectioner Koa to release a new Excellence chocolate bar using the cocoa pod’s pulp as a sweetener, it is clear that the demand for upcycled technologies is on the rise.
The upcycled cacao fruit trend encompasses three core approaches by producers. Firstly, confectionery producers are utilizing the fresh fruity pulp around the beans to create cacao fruit juice, which can be used as a base for beverages or as part of a mix and sweetener. Manufacturers can also dehydrate the pulp to create dried cacao fruit nuggets or use it as a base for energy snacks, mimicking popular ingredients like dates. Secondly, brands are extracting sugar from the pulp to use as a “non-refined sugar” in chocolate bars and snacks. Lastly, the exterior skin of the cocoa pod is dried and pulverized to increase dietary fiber content in chocolate and snacks, boosting functional nutrients present in the skin.
The roots of the upcycled cacao fruit movement can be traced back to the cocoa crisis that has plagued confectioners for the past few cocoa-producing seasons. As manufacturers seek alternatives to conventional cocoa ratios in formulations, some forward-thinking companies like Blue Stripes have been exploring ways to reduce waste and utilize the entire cocoa pod since 2017. Blue Stripes’ CEO and Co-founder, Oded Brenner, emphasizes the hidden culinary and health potential in the cacao fruit as a driving force behind manufacturers’ interest in tapping into the full potential of the cocoa pod.
Balancing taste, testing, and transparency are key considerations in the upcycled cacao fruit industry. Brands like Blue Stripes conduct thorough R&D to identify nutritious components in the cacao fruit suitable for upcycling into various consumer packaged goods. Testing and optimizing the use of cocoa fruit components to enhance shelf life and preserve cacao’s unique flavor nuances present challenges that require ongoing research and development efforts.
To appeal to consumers, brands must strike a balance between waste reduction, taste, and texture. Unlike other upcycled ingredients that may lack flavor, cacao fruit and its shell flour offer a tangy, sweet, and floral profile that can serve as a versatile canvas for flavor combinations. The earthy and intense cacao flavors in cacao shell flour enhance unique flavor profiles and add superfood nutrients to creations, making them appealing to consumers seeking both taste and nutrition.
In conclusion, the upcycled cacao fruit movement holds immense potential for transforming the chocolate and confectionery industry. Companies like Barry Callebaut and Blue Stripes are pioneering this trend, offering innovative solutions that not only address environmental concerns but also create new and exciting possibilities for culinary creations. As consumer demand for sustainable and unique food and beverage options continues to grow, the upcycled cacao fruit market is poised for further expansion and development in the years to come.
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