Barry Callebaut develops 100% WholeFruit Chocolate
By Flora Southey
- Last updated on
Chocolate manufacturer Barry Callebaut has announced plans to launch its WholeFruit Chocolate just over six-months from now, in May 2020.
Rather than use just 30% of the cacao fruit, as in convention in traditional chocolate making, this latest product also uses its nutrient-dense peel and fruity pulp juice as a natural sweetener.
Speaking to FoodNavigator’s sister site, ConfectioneryNews, Barry Callebaut’s chief innovation, sustainability and quality officer, Pablo Perversi, said the product is a ‘whole fruit experience’.
“As a clean label product it all comes from the cacao fruit…the great thing about it is that we have managed to unravel a lot of value for the cacao fruit experience, because you are talking about products that go into ice cream, beverages, into bakery, and obviously, at the heart of our company is the chocolate.”
The product will be available for chefs and artisans in two variants: ‘bold and smooth’ and ‘wholefruit velvety’.