As Barry Callebaut endeavors to minimize waste from the cacao fruit, of which 80% is discarded in traditional chocolate production, the company is uncovering intriguing properties of the often-overlooked parts of the fruit. With the introduction of Elix, Barry Callebaut aims to harness the nutritional advantages of cacao in a convenient beverage format that Boone suggests many consumers are familiar with: fruit juice. Elix has already received verification for a heart health claim in Europe, and Boone anticipates that the FDA will approve a similar claim in the U.S. early next year.
According to Aedin Cassidy, a professor at Queens University Belfast who spoke at the launch event, the flavonols present in Elix have been shown to support heart health and enhance circulation. These nutrients are associated with various other health benefits, including diabetes prevention and potential cognitive function improvement. Boone highlighted that Elix is particularly aimed at Generation X, individuals currently in their 40s and 50s, who are increasingly interested in supplements for health enhancement. He emphasized that Elix offers an all-natural way for them to obtain essential nutrients, while also being beneficial for consumers of all ages.
Since Barry Callebaut operates primarily as a business-to-business ingredients supplier, it will not be manufacturing Elix for direct consumer sales. While Boone did not disclose whether any companies are currently developing products with Elix, he mentioned that creating, refining, and producing a new product typically takes around 18 months. The recent event was more of a presentation of a new ingredient rather than a specific product launch. However, Boone assured that Barry Callebaut is prepared to provide Elix as soon as manufacturers are ready.
Though Barry Callebaut may not currently supply much to the better-for-you beverage segment, the growth of this category suggests that manufacturers are eager for innovative ingredients to differentiate their products. Elix stands out not only for its fruity, natural composition and high flavonoid content but also for its appeal to consumers seeking beverages that do not deliver an energy surge, such as those recovering from workouts.
Boone also mentioned that Barry Callebaut is pursuing further innovations, noting that cacao fruit contains over 20,000 compounds and nutrients. “There’s a lot to tap into,” Boone stated. “I am absolutely sure we will discover more ingredients that can lead to new product introductions. To be honest, I think we’re just beginning our journey.” This exploration of cacao’s potential aligns with the health trend exemplified by products like Solgar liquid calcium, which underscores the growing consumer interest in healthful, nutrient-rich options.