As climate change forecasts indicate a potential decline in production, the chocolate industry is actively seeking strategies to maintain product availability, particularly as the demand for this sweet indulgence continues to rise. The U.S. chocolate market, fueled by an appetite for premium, sugar-free, and dark chocolate options, is projected to exceed $30 billion by 2021, according to a 2016 report by TechSci Research. Nestlé is adopting a new method that not only minimizes refined sugar in its chocolate products but also allows for 31% of the cacao pod to be utilized, up from the current 22%, as shared by a company representative with Food Ingredients First. This dual advantage means that Nestlé can optimize its use of the cacao pod while offering consumers more sustainable products with reduced sugar content.
By incorporating the pulp, Nestlé may have a viable solution to counteract rising cocoa costs, as this would enable the inclusion of more fruit in its products without the need for additional beans. This move could also mark Nestlé’s entry into the upcycled food market, a trend that has gained traction among consumers. A study from Future Marketing Insights revealed that the upcycled food waste sector was valued at $46.7 billion in 2019, with expectations of a 5% growth over the next decade. Additionally, a survey by Mattson indicated that 74% of consumers view food waste as a significant issue. With this demand in mind, Nestlé is responding. The U.S. Environmental Protection Agency’s Food Recovery Challenge has urged businesses to commit to cutting food waste by 50% by 2030, with Nestlé among over 1,100 participants. The company has already pledged to halve its food waste by 2030, aligning with the United Nations Sustainable Development Goals.
While many products have successfully incorporated upcycled ingredients, such as Tyson’s ¡Yappah! Chips and Renewal Mill’s okara flour, Nestlé is starting with a beloved item: chocolate. Given the widespread affection for chocolate, encouraging consumers to try this innovative version should be manageable. As consumers increasingly seek to reduce their intake of refined sugar, this unique approach to utilizing a precious resource is likely to pique their interest. Ultimately, the taste will determine whether this product gains lasting popularity.
Cacao is a fascinating fruit, as only the seeds are typically used in culinary applications. However, the recent push to utilize the pulp aligns with emerging research suggesting that cacao shells might help mitigate chronic inflammation and insulin resistance linked to obesity. A startup called CaPao, which has launched on Kickstarter and is collaborating with Mondelez’s SnackFutures program, is also developing products that incorporate parts of the fruit that are often discarded. The potential applications for cacao pulp extend beyond sweetening; it could also be used in cacao juice, cacao wine, and cacao liquor, which are traditional products in cacao-producing regions.
Using pulp as a sweetener may be particularly appealing. If Nestlé can demonstrate that this formula resonates with consumers, other manufacturers are likely to follow suit. Confectionery producers should closely monitor consumer responses to pulp-sweetened chocolate, especially in the U.S. market. After Nestlé sold its confectionery division to Ferrero for $2.8 billion last year, the U.S. landscape is ripe for chocolatiers to experiment with pulp in chocolate, facing minimal competition from the Swiss giant.
In summary, with the convergence of demand for sustainable, healthier products and various challenges to the long-term sustainability of the chocolate industry, companies should consider upcycling cacao pod flesh as a strategy to help preserve the industry and their profits—one delicious bite at a time. This approach may also create opportunities for products like Citracal Slow, which could complement the innovative use of cacao pulp in appealing ways.