Little known fruit finding its ways into the baskets of UK shoppers

A new and upcoming trend to hit the UK, which addresses the topical issue of food waste, is the upcycling of the largely unknown cacaofruit, once its seed – or beans – have been used to make chocolate.

Upcycling cacaofruit helps tackle global food waste

But now, Cabosse Naturals has started upcycling the rest of the fruit into a range of natural and 100% pure cacaofruit ingredients – juice, pulp, concentrate and powder – which can be used in a number of ways in food production.

Britain is a nation of chocolate lovers and many of us do not realise that our favourite confectionery comes from the cacaofruit. This is something global cacaofruit expert Cabosse Naturals plans to change, predicting more new and exciting products containing upcycled cacaofruit will soon launch in the UK.

Waitrose is already streets ahead in the UK, having launched its No 1 WholeFruit chocolate bar in September, made from one single ingredient: 100% pure cacaofruit. Kayu has launched the first plant-based cacaofruit energy drink in the UK and several other UK launches are expected to follow.

By building a solid supply chain to upcycle the cacaofruit, Cabosse Naturals, a brand by Barry Callebaut, has created a whole new food category for the UK palate.

Traditionally, the cacaofruit has been harvested for its seeds to use in the manufacture of chocolate. However the seeds represent only about 30% of the fruit, meaning that 70% – its pulp and peel – has been discarded.  

Explained Sylvie Woltering-Valat, head of marketing at Cabosse Naturals: “Just like an apple or orange, the cacaofruit has its own uniquely fruity taste, but few people know anything about it, let alone have tasted it. 

“We, at Cabosse Naturals, have worked on an innovative and unprecedented upcycling supply chain for years to harness the natural richness of this delicious but largely unknown fruit.”

The cacaofruit’s zesty signature flavour is deliciously refreshing and brings complex notes and natural sweetness to ingredients, which are very versatile and can be used in a number of ways, including in drinks, ice cream, dairy products, confectionery and snacks.

Woltering-Valat added : “Reducing food waste is the single greatest way of fighting climate change. According to the Food Standard Agency, this is the number one concern for British consumers when food shopping and is a key contributor to the rise in the food upcycling trend.” 

Food facts:

• Around the world, about 30% of all food, 50% of all fruit and vegetables and 70% of all cacaofruit goes to waste yearly
• If all harvested cacaofruit was used to its fullest, it would reduce the same amount of CO2 as planting 3.5 billion trees per year. That’s an area bigger than France and Germany combined
• Annually, about 14 million tonnes of cacaofruit are harvested around the world
• Up to 70% of the cacaofruit was previously thrown away – that’s as much as 10 million tonnes
• Preventing food waste is the single most effective solution to prevent global warming and cacaofruit is the most impactful fruit to fully upcycle
• Britain is a nation of chocolate lovers. It’s estimated we eat an average 660,900 tonnes of chocolate a year – that’s 1kg per person per year
• The UK has the seventh-highest chocolate consumption in the world and the fourth-highest in Europe. 

The journey of the cacaofruit starts in farms in the tropical regions around the Equator. Once ripe, the cacaofruit is harvested by hand, cleaned and opened to remove the seeds, or beans, from the fresh, white pulp. 

The cacaofruit pulp has a clean, fresh white colour and a sweet scent of honey. With its pleasant zesty fruity flavour, it has a uniquely refreshing signature taste that brings natural sweetness and refreshing fruity notes when used in drinks and snacks.

Its pulp is immediately pressed into juice to preserve the fresh aromas of the fruit. Afterwards, the cacaofruit juice is filtered, gently pasteurised and concentrated to obtain the cacaofruit juice concentrate.

The juice has a unique zesty fruitiness, making it a refreshing fruit base for a large range of beverages, including ready to drink teas and coffees. It has a light yellow colour with a fruity scent and naturally contains magnesium, potassium and antioxidants. It brings a deliciously exotic flavour to drinks.

Characterised by its golden brown colour and a fruity honey scent, the juice concentrate is 100% pure and free from sweeteners, additives and preservatives. It adds an intense fruity sweetness and a unique signature flavour wherever used.

For more information, visit: www.cabossenaturals.com