Over the past 2 years, Cabosse Naturals has actually been working to create a variety of ingredients making use of components of the chocolate fruit that would formerly have been discarded. This has actually called for cooperation with the company’s providers in addition to production-side innovation.
“Cabosse Naturals teams up carefully with the regional cacao fruit farming communities to source the highest quality fruits,”explained Sylvie Woltering-Valat, Head of Marketing at Cabosse Naturals. “They work together to restrict the time between collecting the fresh cacao fruits as well as the processing right into tasty components to no more than five hrs. This is essential to protect the excellent quality delicious fresh fruity preference and nutrients of the cacao fruits.”In this five-hour home window fruits are picked, gathered by hand and also opened up. The seeds -the chocolate beans-are separated from the pulp to be fermented and also dried out ahead of use in delicious chocolate manufacturing. Unlike standard cacao production, rather than discarding the rest of the fruit, Cabosse Naturals then upcycles other spin-offs to create extra ingredients.”The pulp is promptly pressed right into juice to
maintain the fresh aromas of the fruit. The juice is then filtered, pasteurized and concentrated before shipping. Cabosse Naturals cacao fruit ingredients are all-natural and also 100%free from sweeteners, chemicals & additives,” the marketing executive disclosed.”Beyond the beans as well as the pulp, we are additionally collaborating with the peel of the fruit which we completely dry as well as grind right into a very great flour called cascara. The cascara is a novel active ingredient that is not yet offered for commercialisation.”