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barry callebaut — upcycled — cacaofruit

Upcycled cacaofruit’s triple play addresses wellbeing, food waste, and climate change

Upcycling cacaofruit - the practice of utilising the entire cacao pod, including its pulp, peel, and juice has gained significant momentum after years of pioneering work by start-up Cabosse Naturals, which is now officially a part of the Barry Callebaut portfolio

,   and  Anthony Myers
3 min read
Image shows upcylced cacaofruit offering used in drinks and snacks.
Cabosse Naturals has joined the Barry Callebaut portfolio with its cacaofruit offering. Image: Barry Callebaut

The innovative ingredient range allows food manufacturers and artisans to harness the fruit's signature taste and natural richness.

Cabosse Naturals launched its cacaofruit in 2019 after years of developing a unique upcycling supply chain to harness the natural richness of this unique fruit, creating a ‘next-generation food and drink range’ of 100% pure cacaofruit.

The zesty, fruity flavour of cacaofruit is refreshingly delicious on its own or as an addition to confectionery, ice cream, drinks, dairy products, and snacks.

Efforts to upcycle cacaofruit have garnered industry recognition and led to partnerships with pioneering brands. For instance, Athletic Brewery in the United States and chocolatier VandenBulcke in Belgium have incorporated upcycled cacaofruit into their products, highlighting its global appeal and sustainable impact. 

Addressing food waste and climate change

Upcycling cacao fruit addresses significant food waste issues. Approximately 14 million tons of cacao fruit are harvested annually, with 70% previously discarded. Utilizing the entire fruit can reduce CO₂ emissions, equivalent to planting 3.5 billion trees annually, making it a potent solution to combat climate change. Innovations in this area from Cabosse Naturals and other companies, such as Pacha de Cacao and Luker Chocolate reducing waste and, are transforming waste into valuable products, aligning with sustainability goals and catering to health-conscious consumers.

By transforming previously discarded parts of the cacao pod into valuable products, companies are reducing waste and offering new and exciting options to health-conscious and environmentally aware-consumers. The demand for tasty, healthy, and environmentally friendly products has grown significantly in recent years. 

The upcycled cacaofruit market is expected to grow, with innovations spanning confectionery, beverages, dairy products, and snacks. It perfectly fits market expectations by offering consumers a triple benefit: taste innovation, healthy ingredients, and a positive impact on the planet and local communities.

Millennials and Gen Z consumers are increasingly seeking products that are not only delicious but also sustainable and health-conscious. The fresh, fruity taste of cacaofruit and its nutritional benefits position it well to meet these consumer preferences. 

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In a statement, Barry Callebaut said: “After demonstrating its global potential since 2019, this addition enables Barry Callebaut to partner and scale up activities through our brands, further strengthening our sustainable palette of opportunities for customers while delivering a new taste experience. 

“It also marks a significant milestone in Barry Callebaut’s journey towards sustainability, innovation, and exquisite taste.”

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