Barry Callebaut subsidiary Cabosse Naturals has launched a free-flowing, 100% pure cacaofruit powder, a new ingredient which can replace refined sugar in food manufacturing.

Cabosse Naturals has started upcycling cacaofruit, creating a range of 100% natural ingredients to be used in food manufacturing in the U.S. from its waste.

Koa is investing the funds from the debt financing into a cocoa pulp processing plant in Akim Achiase, in the eastern region of Ghana.

Elix cacaofruit elixir – made from 100 percent pure cacaofruit – has a zesty, fruity taste and is uniquely crafted to preserve the nutrients of the cacaofruit.

To support consumers in making conscious decisions, Cabosse Naturals has deepened its collaboration with the Upcycled Food Association.

Premium chocolate manufacturer Valrhona has collaborated with Swiss-Ghanaian startup Koa to create Oabika, a cocoa fruit juice concentrate for chefs and other gastronomy professionals.

CaPao, a mission-based start-up snack brand created by Mondelēz International's SnackFutures innovation and venture hub, is one of the first products to be certified under the Upcycled Food Association's Upcycled Certification Program.

In 2019, Barry Callebaut embarked on a collaborative journey together with 30 pastry chefs and chocolate makers from around the world to explore the perfect expression of WholeFruit Chocolate for chefs and artisans.

n tune with consumers’ change of attitude towards tasty and nutritious food and drinks that also do good for the planet, Barry Callebaut is offering under its new brand Cabosse Naturals, a range of 100 percent pure cacaofruit ingredients: pulp, juice, concentrate and cascara—a fine flour made from the peel of the fruit.