In tune with consumers’ change of attitude towards tasty and nutritious food and drinks that also do good for the planet, we are offering under our new brand Cabosse Naturals, a range of 100% pure cacaofruit ingredients: pulp, juice, concentrate and cascara – a fine flour made from the peel of the fruit. With Cabosse Naturals we further unlock the next-gen Food & Drink category ‘Cacaofruit Experience’.
Barry Callebaut can harness the whole cacaofruit and celebrate the zesty fruity taste of this delicious fruit. With our cacaofruit brand Cabosse Naturals we offer a new palette of opportunities to artisans, chefs and brands, since we bring a brand new, delicious and nutritious fruit experience.
Living in harmony with the environmentMillennials and Centennials are among the youngest generations of consumers and have distinctive tastes and desires in their food and beverage choices. They are health-minded and environmentally conscious, and want their products to be good for them, the planet, and its people. They seek tasty, nutritious and honest food and drinks.
Cabosse Naturals responds to this need by upcycling the whole cacaofruit – its delicious seeds, pulp, and peel (husk).
Cabosse Naturals joins forces with Upcycled Food Association
To accelerate the development of cacaofruit upcycling, Cabosse Naturals joins forces with the Upcycled Food Association (UFA). Founded in 2019, UFA is a rapidly growing nonprofit organization focused on reducing food waste by growing the upcycled food economy.
UFA aims to build a food system in which all food is elevated to its highest and best use – an ambition shared by Cabosse Naturals.
In the past few years the company has been building a scalable supply chain to craft a high quality range of 100% pure cacaofruit ingredients.
