Barry Callebaut redesigns chocolate process for mindful indulgence

Barry Callebaut redesigns chocolate process for mindful indulgence

The second generation of chocolate by design puts ‘cocoa first, sugar last’. Whereas Dark chocolate is only made from cocoa and sugar, Image: Barry Callebaut Group

Barry Callebaut has redesigned the farming, fermentation, and roasting of cocoa to address changing consumer preferences and consumers’ desire to indulge more mindfully.

In describing the move as the “introduction of the second generation of chocolate”, the company says it is enabling brands and artisans to be fit for what consumers desire: food and drinks “paying homage to nature’s flavours”, while supporting them to live more healthily.

The distinct flavour characteristics of the cocoa bean, cultivated during farming and awakened during the fermentation and roasting processes, are fundamental to the new chocolate, the company adds.

Barry Callebaut redesigned the making of chocolate – known as the Cocoa Cultivation & Craft principle (CCC) – to “recognise the special qualities” of each cocoa bean and “coax” out the nuances of flavour.

With initial efforts dating back to early 2000, Barry Callebaut gained new insight from a long-term research program in collaboration with the Jacobs University Bremen, Germany. Advanced detection technologies, combined with new sensory methods, enable the identification of unique characteristics in the cocoa beans. The company says, the current industry average contains 30-40% cocoa for milk and 45-50% cocoa for dark chocolate and contains six to nine ingredients.

By applying the CCC principle, Barry Callebaut says it redefines chocolate completely: ‘putting cocoa first, sugar last’. Moreover, to experience the nuances of cocoa flavours, the recipe of the second generation of chocolate is as pure as it can be and contains 60-80% more cocoa. Dark chocolate is made of two ingredients: cocoa to which only sugar is added. Milk chocolate is made of cocoa, milk and sugar.

The new product design means the chocolate contains 50% less sugar than 80%+ of the chocolate consumed across the world.

The chocolate taste ranges from a natural and rich cocoa flavour to more complex flavour profiles. By introducing the second generation of chocolate, Barry Callebaut aims to inspire and support brands and artisans to define their next generation of chocolate creations in confectionery, bakery, pastry, desserts, and ice-cream.

Peter Boone, CEO of Barry Callebaut Group says the second generation of chocolate addresses perfectly the changing consumer preferences and consumers’ desire to indulge more mindfully.

“It will inspire and support brands and artisans to craft their next-generation chocolate creations and is testament to our leadership in shaping the future of chocolate indulgence,” he says.

According to Euromonitor International, the chocolate subcategory related to mindful indulgence has been growing +6.0%, outpacing the +1.8% growth of the total 2016-2021 market.

Chocolate produced according to the CCC principle has been successfully validated through a quantitative consumer concept and product test by independent global research agency MMR Research Worldwide in the US, the UK, and China, indicating a positive consumer appeal and purchase intent.

Since 2017, Barry Callebaut has deepened its consumer insights and accelerated its innovation effort with the introduction of Ruby chocolate, WholeFruit chocolate and the first nutraceutical fruit drink, Elix.

With the introduction of the second generation of chocolate, Barry Callebaut wants to keep chocolate as the world’s favourite indulgent treat. It takes about 12 – 18 months before consumer brands and artisans introduce their applications.

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