Barry Callebaut launches new cacaofruit brand ‘Cabosse Naturals’
Naturally high in fibre and a source of potassium, the new juice will 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.”
Aimed to tap into the Millennials and Centennials market, who Barry Callebaut says are very health-minded and environmentally focused and wants its products to be good for them, the planet, and its people.
Cabosse Naturals responds to this current trend by upcycling the whole cacaofruit and has joined forces with Upcycled Food Association (UFA), a rapidly growing nonprofit organization focused on reducing food waste by growing the upcycled food economy.
Barry Callebaut’s next-gen food & drink category was launched in 2019 in San Francisco. Mondelēz International, the world’s largest snacking company, was the first company to introduce ‘Cacaofruit Experience’ in a consumer product under its brand CaPao.
Best ways to use cacao fruit
The 'zesty fruity' signature flavour of the cacaofruit is deliciously refreshing. While the cacaofruit pulp brings complex fruity notes, the cacaofruit juice concentrate will add an intense fruity sweetness. It can be drunk as a splash or blended with other fruits in a smoothie. In cocktails, the cacaofruit brings a uniquely refreshing flavour. Its zesty fruitiness lifts the drink while adding to the depth of flavour.
In ice creams
In ice creams and sorbets, the cacaofruit brings a very refreshing naturally sweet fruity flavour. The cacaofruit juice concentrate is also perfect for swirls and sauces.
Imagine a delicious praline with a double layer of cacaofruit jam and cacaofruit infused caramel, or a chewy cacaofruit candy.
In dairy desserts
The zesty flavour of the cacaofruit pulp or concentrate blends perfectly with the sourness of the milk.
In snack bars and power balls
The cacaofruit juice concentrate brings a unique fruity flavour and natural sweetness.