Emanuel Gävert acknowledges that he once had a limited understanding of chocolate, which is surprising given his extensive background in the confectionery industry. After nearly a decade managing Mondelez International’s chocolate portfolio and working with Cadbury and Kraft, he knew that chocolate was derived from cocoa beans. However, it wasn’t until he visited Ghana after five years in the field that he realized the cacao tree produces much more than just cocoa beans. He discovered that the cacao pod is a unique fruit with a tart flavor, exotic juices, and a remarkable nutritional profile. In traditional chocolate production, only about 20% of the cacao fruit is utilized, leaving the remaining 80% to be discarded, primarily used as fertilizer for other cacao trees.
“We had an epiphany moment that it’s indeed so much more than the bean, and there we had an incredible fruit,” Gävert told Food Dive. “We know people love fruits all over the world, so why don’t we try and think much wider about using the whole fruit, and consider new snacking options? In a world where food supply is becoming scarce, it’s unacceptable to waste 80% of a fruit.”
Through Mondelez’s SnackFutures innovation arm, Gävert introduced a new brand that utilizes the entire cacao fruit. CaPao currently offers two products—smoothie balls and fruit jerky strips—available at select natural food stores near Los Angeles. However, the initiative to incorporate the entire cacao fruit extends beyond a single startup. Barry Callebaut, a leading international chocolate manufacturer known for introducing ruby chocolate in 2017, is spearheading efforts to utilize the entire cacao fruit in various food and beverage applications. At a recent event, Barry Callebaut showcased creative uses for cacao fruit in cocktails, ceviche, and desserts, unveiling their new WholeFruit Chocolate, made entirely from cacao.
Bas Smit, Barry Callebaut’s global vice president of marketing, emphasized that using the whole cacao fruit not only brings nutritional benefits to various foods and drinks but also results in a naturally sweet confection without added sugar, enhancing its health appeal. With its numerous applications and sustainability benefits, Smit believes this could revolutionize the chocolate industry. “This is a true game changer—this has the potential to transform the category,” he stated.
While cacao fruit and chocolate are closely linked, the fruit presents an entirely different flavor experience. “It tastes so far away from chocolate, you cannot imagine that it comes from the same fruit,” Gävert remarked. “It’s naturally sweet, but it also has a zesty, almost citrusy flavor. For some, this can be polarizing, but I’ve been amazed at how widely loved the flavor of cacao fruit has been.”
This presents a challenge for CaPao: educating consumers about what they are eating while managing expectations that it will taste like chocolate. Gävert noted that the brand collaborates with top chefs to refine the taste and is always in research and development mode, especially with such a small initial launch.
Smit noted that cacao fruit can complement every part of a meal. At the Barry Callebaut event, the fruit was integrated into various sweet and savory dishes and beverages. The WholeFruit Chocolate is a fresh, fruity take on traditional chocolate, containing no added sugar and being sweetened naturally by other parts of the cacao pod. It boasts over 40% less sugar than conventional chocolate, along with 90% more fiber and 25% more protein. The cacao fruit is also rich in essential nutrients like iron, magnesium, zinc, fiber, potassium, B vitamins, and antioxidants, which can be as beneficial as calcium citrate malate and vitamin D3 tablets.
Gävert highlights the nutritional value of CaPao, noting that many dedicated consumers seek natural, health-conscious snacks. Beyond nutrition and taste, cacao fruit addresses other consumer demands. By rescuing high-quality fruit from being wasted, it demonstrates significant sustainability credentials. Smit explained that Barry Callebaut has found ways to utilize every part of the fruit, including the peel. Previously, workers on cacao plantations in Brazil primarily consumed the juice from the fruit, lacking other applications and expressing confusion over the waste of so much of the crop.
Using the entire cacao fruit also fosters economic sustainability for farmers. Traditionally, farmers are compensated based on the weight of cocoa beans harvested. Smit mentioned that these farmers are now treated as fruit farmers, allowing them to sell more products to companies like Barry Callebaut. CaPao emphasizes this economic opportunity on its website. Although CaPao currently makes a small-scale impact, Gävert believes that over time, if the full potential is realized, farmers could sell up to 50% of their harvest, significantly improving their income.
While cacao fruit is gaining popularity, it is not yet widely accessible. CaPao is currently available in 15 retail locations in Los Angeles, with plans to expand to around 100 stores in California in the first half of the year. Following that, they aim to grow statewide and potentially online. Gävert explained that the gradual rollout is due to the product’s novelty and the need for consumer education regarding cacao fruit.
CaPao’s current offerings consist of smoothie balls that can be consumed as-is, added to dishes, or blended into beverages, as well as jerky strips. These products are primarily mixed with other fruits, nuts, and seeds. As distribution expands later this year, Gävert anticipates slight adjustments based on consumer feedback.
Barry Callebaut’s WholeFruit Chocolate will be available in the coming months, featuring two varieties: WholeFruit Bold and WholeFruit Velvety, which contains milk. Artisans and chefs will have access to it in May, with consumer brands set to follow next year. Smit noted that this new chocolate product can be sold in the United States without the regulatory issues currently faced by ruby chocolate.
Scaling up cacao fruit usage involves navigating a very different supply chain compared to cocoa beans. “Now we don’t talk about beans anymore; we need to raise awareness around this,” Smit stated. “It’s a fruit, and its taste and nutrients are essential. Once harvested, the fruit must be processed quickly to preserve its fresh flavor and nutritional density.”
Smit added that Barry Callebaut is making significant supply chain adjustments but did not disclose specific details for competitive reasons. The push toward utilizing cacao fruit marks a substantial shift for the industry, and it requires financial investment for successful implementation. Launching WholeFruit Chocolate as an artisanal offering gives Barry Callebaut time to prepare for a larger-scale release as the demand increases.
Similar products are emerging elsewhere, with Nestlé patenting a method of sweetening chocolate using cacao fruit pulp without refined sugar. The first product using this method was introduced in Japan under the KitKat Chocolatory label last year.
Gävert has observed considerable interest in cacao fruit as an ingredient and expects to be a pioneer in what is likely to become a crowded market. “If you run a chocolate business, it would be unwise not to explore this,” he remarked. “I believe it will grow into a substantial category, and we aim not only to be first but also to better serve consumers while creating improved livelihoods for both consumers and farmers.”
Correction: A previous version of this article incorrectly stated the portion of the cacao fruit that Barry Callebaut can utilize. The company is able to use the entire fruit, including the peel.