New breakthrough in cacaofruit reduces refined sugar in confectionery

Claiming a ‘first of its kind on the market’, the brand said in addition to the existing ingredient range of pulp, juice and concentrate, cacaofruit powder enables consumers to experience a new taste and texture in confectionery and ice cream.

By using Cabosse Naturals’ upcycled cacaofruit ingredients in their applications, artisans and brands are also able to apply for an Upcycled Certified mark on packaging - the world's first mark certifying upcycled food in products, enabling consumers to make an impact-informed purchase and help prevent food waste.

The most discarded fruit (up to 70% of the cacaofruit was previously thrown away -  as much as 10 million tonnes) on the planet, cacaofruit contains a delicious, nutritious pulp, which surrounds its precious seeds, or beans, which are harvested and used in the manufacture of chocolate.

The upcycled cacaofruit powder is obtained from this sweet, fruity pulp, which would otherwise go to waste, and is blended cocoa as a new carrier to produce a unique and delicious ingredient.

William Angleys, sales director at Cabosse Naturals, said: “This new powder brings the characteristic fresh fruitiness of the cacaofruit pulp to new creations and, thanks to its fruity taste and natural sweetness, it can replace refined sugar in fat-based fillings in confectionery and ice cream. It also brings a lovely taste and it is upcycled​.”