Clean label
Barry Callebaut’s WholeFruit is ‘a winning value proposition’ with clean label credentials
‘Millennials and centennials earnestly want to live a happy, healthy life, in symbiosis with the world around them. They want food and drinks that are tasty and nutritious for them and also good for the planet and its people’, said Barry Callebaut in an opening statement at the recent launch of its latest innovation in San Francisco.
As part of ‘Cacaofruit Experience’, the Swiss-based chocolate supplier also presented the artisan world with WholeFruit chocolate made from 100% pure cacaofruit.
“Whereas normally 70% of the fruit is discarded as waste, ‘Cacaofruit Experience’ literally unleashes the full power of the cacaofruit as these products make use of the entire fruit: its beans, its nutrient-dense peel and its fresh and fruity pulp and juice. This results in a range of high-quality ingredients that can be used in applications such as juices, smoothies, frozen desserts, bakery and pastry products, and snacks all the way to chocolate,” the company said in a statement to media at the event.
In an interview with Pablo Perversi, Barry Callebaut’s Chief Innovation, Sustainability & Quality Officer, after the launch, he told me more about the new chocolate category’s environmental credentials.
“As a green label product, it all comes from the fruit,” he said. “It's a whole fruit experience and the great thing about it is that we've managed to unravel a lot of value for that cocoa fruit experience because you're talking about products that can go into ice cream, you're talking about products that go into beverages, into bakery and obviously, the heart of our company, into chocolate.”
Perversi said Barry Callebaut’s goal ‘is to develop innovations that are on trend, satisfy unmet consumer needs and also taste great’.
“WholeFruit chocolate scores on all three points. It will respond to the need of millennials and centennials for ‘healthy indulgence’ just like our Ruby chocolate, launched in 2017, meets the need for ‘hedonistic indulgence’. Moreover, by using more of the cacaofruit and wasting less, we are also having a positive impact on the planet and its people,” he said.
- Listen to the full interview with Pablo Perversi in our podcast.
