“Artisans and chefs will now be able to make an intelligent purchasing decision, knowing they will be receiving upcycled certified chocolate for the first time historically,” a spokesperson for the company confirmed.
Cacao Barry’s Evocao WholeFruit Chocolate was launched in June 2021, and revolutionised the confectionery industry by highlighting fresh fruity tastes with no added refined sugars, no lecithin, and no vanilla.
Made for and by chefs, not only does WholeFruit Chocolate provide a unique sensory of flavours and nutritional values, but it has given value to the pulp of the cacaofruit that used to be discarded. “It's good for the environment, it brings an added revenue stream to the farmers, and it offers an exciting new fresh and fruity taste to the world of chocolate,” the spokesperson said.
Evocao WholeFruit Chocolate has also been awarded the 2022 World Food Innovation for Best Artisan Product. Cacao Barry was established in 1842 and is part of the Barry Callebaut Group.
“Evocao being Upcycled Certified means a big step in our industry toward a sustainable cocoa farming that will engender other industries to follow,” said Chef Dimitri Fayard, Head Chef at Chicago Chocolate Academy. “By using Evocao, I know I am making the planet a little better.”
In April 2022, The Upcycled Food Association (UFA), the premier trade association for the upcycled industry, announced the expansion of its Upcycled Certified programme into Canada after seeing success in the US market.
The Upcycled Certification programme is the world’s first third-party certification programme for upcycled food ingredients and products. The certification highlights upcycled ingredients and products procured and produced with surplus food or food-byproducts from manufacturing that use verifiable supply chains and positively impact the environment.