In order to release the potential of the whole cacaofruit, Barbosse Naturals,founded by Barry Callebaut, launched the “free flowing 100% pure cacao powder”, which is a new ingredient that can replace refined sugar in food manufacturing, which also meets the growing demand of consumers for products with healthier ingredients and more friendly to the environment.
The brand claims to be a ‘market first’, stating that in addition to existing pulp, juice, and concentrate components, cacao powder also allows consumer to experience new flavors and textures of candy and ice cream.
By using Cabosse Naturals’ upgraded and reconstituted cacaofruit ingredients in the application, craftsmen and brands can also apply for the upgraded and reconstituted certification mark on the packaging, which is the first certification product in the world to upgrade and reconstitute the food mark, enabling consumers to make influential purchases and helping prevent food loss and waste.
Cacaofruit is the most discarded friut on Earth (up to 70% of cacaofruit was previously descarded – up to 10 million tons). Cacaofruit contains delicious and nutritious pulp, which is wrapped in precious seeds or beans, which are harvested and used in the production of chocholate.
The upgrade and recycled cacao powder is obtained from this sweet pulp, otherwise it will be wasted and mixed with cacao as a new carrier to produce unique and delicious ingredients.
William Angleys, Sales Director of Cabose Naturals, said: ” This new powder brings the unique fresh fruit flavor of cacao pulp into new products, and due to its fruity and natural sweetness, it can replace refined sugar in fat fillings in candies and ice cream. It also brings a cute taste and is upgraded.”
Post time: Jul-04-2023
