Cabosse Naturals’ unlocks a next-gen food and drinks category

Barry Callebaut is offering a range of 100% pure cacaofruit ingredients: pulp, juice, concentrate and cascara under a new brand, Cabosse Naturals.

The company said the introduction keeps it In tune with consumers’ change of attitude towards tasty and nutritious food and drinks that also do good for the planet.

With Cabosse Naturals Barry Callebaut said it also unlocks the next-gen food and drink category ‘Cacaofruit Experience’.

The ingredients are rich in nutrients, contain fibres, 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.”

According to Barry Callebaut, Cabosse Naturals appeals to millennials and centennials with their distinctive tastes and desires in their food and beverages.

“They are health-minded and environmentally conscious, and want their products to be good for them, the planet, and its people. They seek tasty, nutritious and honest food and drinks.
responds to this need by upcycling the whole cacaofruit – its delicious seeds, pulp, and peel (husk),” Barry Callebaut said in a statement.

Cabosse Naturals has joined forces with the Upcycled Food Association (UFA) to accelerate the development of cacaofruit upcycling.

Founded in 2019, UFA is a rapidly growing nonprofit organisation 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.