Items Tagged with 'cacaofruit'

The beans of Theobroma cacao are used to make chocolate and other products, but these plants are threatened by increased drought associated with climate change.

Now repackaged, these chewy, fruity bites are a functional superfood snack packed with nine essential vitamins and minerals and zero added sugar. 

This interview discusses the biggest challenges of growing cacao, how recent climate events have affected their operations, and what they want the average consumer to know about the farming of cacao.  

Efforts to raise awareness about cacaofruit have resulted in gaining recognition for its sustainable impact and flavor by industry institutions.

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.