Cacao Fruit Chocolate Boasts Cacao Beans, Pulp & No Refined Sugar
Laura McQuarrie — July 16, 2019 — Lifestyle
References: nestle.jp & foodbusinessnews.net
Nestle's Cacao Fruit Chocolate is a 70% dark chocolate that's made entirely from the cacao fruit, which is a significant innovation that eliminates the need to add refined sugar as a sweetener. By using cacao beans, pulp and nothing else, Nestle developed a unique new product that will be introduced to the KitKat Chocolatory in Japan this autumn.
To create palate-pleasing chocolate, most recipes make the most of refined sugar but this patented innovation from Nestle sets itself apart by sharing "great-tasting chocolate using only one ingredient" without compromising on flavor, quality or texture. Ordinarily, a large portion of pulp is removed from the cacao beans after harvest and Nestle says that this is the first time ever that the pulp has been used as a natural chocolate sweetener.
To create palate-pleasing chocolate, most recipes make the most of refined sugar but this patented innovation from Nestle sets itself apart by sharing "great-tasting chocolate using only one ingredient" without compromising on flavor, quality or texture. Ordinarily, a large portion of pulp is removed from the cacao beans after harvest and Nestle says that this is the first time ever that the pulp has been used as a natural chocolate sweetener.
Trend Themes
1. Cacao Fruit Chocolate - Nestle's Cacao Fruit Chocolate is a revolutionary product that eliminates the need for refined sugar as a sweetener by using cacao beans and pulp.
2. Natural Sweeteners - The use of cacao pulp as a natural sweetener in chocolate presents an innovative alternative to refined sugar in the confectionery industry.
3. Single-ingredient Chocolate - Nestle's patented innovation of creating great-tasting chocolate using only one ingredient opens up possibilities for developing other single-ingredient food products.
Industry Implications
1. Confectionery - The introduction of cacao fruit chocolate offers disruptive innovation opportunities for the confectionery industry by providing a healthier alternative to traditional chocolate products.
2. Food and Beverage - The use of cacao pulp as a natural sweetener in chocolate can have a significant impact on the food and beverage industry by promoting the development of healthier and more sustainable sweetening options.
3. Innovation and Technology - Nestle's creation of single-ingredient chocolate showcases the potential for disruptive innovation in the innovation and technology sector, inspiring advancements in food production techniques and ingredient sourcing.
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