Cacao Barry’s Evocao WholeFruit Chocolate has received the World Food Innovation Award for Best Artisan Product.
The World Food Innovation Awards represents what the future beholds for food innovation, revolutionary technologies, and health-conscious consumers. This is the eighth year that the World Food Innovation Awards celebrate and recognize creative innovation and excellence in the global food industry.
Introduced across the globe in 2021, WholeFruit chocolate was developed by 30 top chefs and artisans from around the world. Their co-development journey led to Evocao, with which chefs and artisans can satisfy consumers’ search for healthy indulgence.
WholeFruit chocolate is the first Cacao Barry couverture chocolate made from 100% pure cacaofruit and is sustainably sourced. No refined sugars, no lecithin, and no vanilla are added. Evocao is the first signature expression of WholeFruit chocolate, with others to follow.
Cacao Barry partners with Cabosse Naturals, which upcycles the cocoa pulp and peel into a range of pure cacaofruit ingredients. The global cacaofruit expert collaborates closely with local farming communities to provide the highest quality fruit. They work together to limit the time between the harvest and the processing of the pulp to a maximum of five hours. This is essential in preserving the quality, flavor and nutrients.
In 2021 Cabosse Naturals was also a finalist during the World Innovation Awards in the category Most Innovative Ingredient and was awarded with the Sustainable Ingredient Award at the Sustainable Food Awards.