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 the 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 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.
Pablo Perversi, Chief Innovation, Sustainability & Quality Officer and Head of Gourmet at Barry Callebaut, said: “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.”
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.