Chocolate maker Barry Callebaut has developed a new recipe which uses 100% of the cacaofruit.
The Swiss manufacturer said it developed its "WholeFruit" recipe to appeal to millennial and Generation Z shoppers who are looking for healthier and more sustainable products.
Cacao is often used to describe food products derived from the cacaofruit which have remained 'raw', which can be achieved by cold-pressing the beans. Cocoa is created when cacao beans are roasted at high temparatures.
In traditional chocolate production, 70% of the cacaofruit is discarded as waste.
Using the entire cacaofruit gives the chocolate a fruity taste which has 40% less sugar, 90% more fibre and 25% more protein than traditional dark and milk chocolate, the company claimed.
The beans, peel, pulp, and juice have all been utilised to create a range of ingredients to be used in “juices, smoothies, frozen desserts, bakery and pastry products, and snacks”.
Pablo Perversi, Barry Callebaut’s chief innovation, sustainability & quality officer, said: “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. By using more of the cacaofruit and wasting less, we are also having a positive impact on the planet and its people.”
WholeFruit Chocolate will be available for artisans and chefs in the US, Latin America and Asia from May 2020. It will be available in the EU mid-2020, pending approval by the European authorities and the chocolate will be available for consumer brands by 2021.
Barry Callebaut supplies chocolate to food manufacturers including Nestlé, Unilever and Mondelez.
Mondelez, which owns brands including Cadbury and Milka, has created the first products using the new recipe under its CaPao brand. It is piloting two cacaofruit based snack products – a smoothie ball and fruit jerky strips – with retailers in Los Angeles.
The development comes as cocoa growing nations seek to safeguard the incomes of farmers, which could see the cost of the commodity increase.
In July 2019, Ghana and Côte d’Ivoire, responsible for growing 65% of the world’s cocoa, agreed to implement a minimum producer price of $2,600 per tonne.
The creation of WholeFruit comes two years after Barry Callebaut unveiled ruby chocolate, a fourth type of chocolate alongside dark, milk and white.
The chocolate uses ruby cacaofruit, providing a natural berry taste and pink hue. The following year, Nestlé launched its ruby chocolate version of the four-finger KitKat.
Earlier this year, Douglas Boateng, chairman of Ghana’s Public Procurement Authority, said the country could bring in an extra $15bn by producing cocoa products.
He added the country should be using cocoa pods to create items such as socks, shoes and toothbrushes.
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