Cabosse Naturals celebrates the signature taste and goodness of the whole cacaofruit

Story

Cabosse Naturals celebrates the signature taste and goodness of the whole cacaofruit

Story
In tune with consumers’ turn to tasty and nutritious food and drinks that also do good for the planet, Barry Callebaut created a new brand: Cabosse Naturals

100% pure cacaofruit ingredients

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’.

Our knowledge and expertise of the cacaofruit enables us to celebrate the zesty fruity taste and natural richness of the fruit. The ingredients are rich in nutrients, contain fibers, potassium and magnesium and enable brands, artisans and chefs to create juices, smoothies, ice creams, fruit snacks, snack bars, dairy desserts and confectionery.

Cabosse Naturals logo
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.
Pablo Perversi, Chief Innovation, Sustainability & Quality Officer and Head of Gourmet at Barry Callebaut
upcycling the whole cacaofruit

Living in harmony with the environment


Millennials 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. 

Upcycled Food Association

In the past few years we have been building a scalable supply chain to craft a high quality range of 100% pure cacaofruit ingredients. 

The next-gen Food & Drink category was launched in 2019, in San Francisco. Mondelēz International, the world’s largest snacking company, was the first company to introduce ‘Cacaofruit Experience’ in a consumer product under its brand CaPao.

Cacaofruit Experience

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Bas Smit - Barry Callebaut

Bas Smit

Working as Global Vice President Marketing of Barry Callebaut. Native Dutch, married and father of four kids, he loves nature and sports. He believes that to build businesses, define destinations and drive change, the answers are in the world around us.

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