Barry Callebaut’s heralding of a next generation food and drink category following the unveiling of a new formulation will be something to behold.
Its offering – the Cacaofruit Experience – aims to satisfy the needs of millennials and centennials for food and drinks to be tasty and nutritious as well as be good for the planet.
The fact that more of the fruit will be used is welcome; discarding 70% makes you wince when you think of all the waste, and wonder why the whole fruit hasn’t been used before.
But it’s a coup that the ‘full power’ of the cacaofruit – the beans, the peel, and the fruity pulp and juice – can produce a range of high-quality ingredients for use in a variety of formats. Expect to see new juices, smoothies, frozen desserts, bakery and pastry products, and snacks all the way to chocolate.
WholeFruit chocolate comes in two types, one consisting of 100% cacao and another mixing in milk.
Chocolate has lost some of its appeal in mature markets with consumers looking for healthier products.
Cacaofruit is better in taste and natural, Barry Callebaut, CEO Antoine de Saint-Affrique has pointed out.
Can this appeal to a younger audience?
It will be interesting to see how SnackFutures’ introduction plays out. The innovation and venture hub of Mondelēz International, is using the CaPao brand to pilot two cacaofruit snack products – Smoothie Ball and cacaofruit Jerky Strips.
Meanwhile, the fact that Barry Callebaut’s approach to cacaofruit is a sustainable way to produce chocolate will appeal to the environmentally conscious.
Plans to launch in the UK and Europe are underway. We’ll get our chance next year to sample various offerings, and I’m sure I’ll be amongst many looking to tuck in.