Chocolate maker Barry Callebaut has found a way to use the whole fruit in chocolate making, reducing waste
Spotted: Swiss luxury chocolate maker Barry Callebaut has developed a way to reduce waste by using the entire cacao fruit in chocolate manufacture.
Traditionally, only the cacao beans are used in chocolate-making, and around 70 per cent of the fruit is discarded as waste. However, Callebaut has found a way to also use the pulp, which tastes fruity and acts as a natural sweetener. The peel, which contains a variety of nutrients, and the fruity-tasting juice is also used in the process.
Last year, Barry Callebaut launched its ruby chocolate, pink-coloured chocolate with a subtle berry flavour made from Ruby cacao beans. A range using the new chocolate will be marketed under the name Cacaofruit Experience. It will be for sale to artisanal chocolatiers and major brands such as Mondelēz, which will make products using the ingredient under the new CaPao brand.
According to Pablo Perversi, chief innovation, sustainability and quality officer at Barry Callebaut, the new product is designed to be on-trend and to “respond to the needs of millennials and centennials for ‘healthy indulgence’.” The company also emphasises that by using more of the cacao fruit and wasting less, the product has a positive impact on the planet.
The drive to reduce waste in the food industry has led to a number of innovations. At Springwise, we have recently covered a restaurant that creates new meals out of food waste and a supermarket happy hour that decreases prices on food that is near its sell-by date.