Cacaofruit is a treasure that has long flown under the radar. In traditional cocoa production, only about 30% of the fruit—the seeds or better known as the beans—are utilized, destined for the chocolate we know and love. The rest of the fruit, including its flavorful pulp, nutrient-rich juice, and robust shell, is often discarded. 

However, we’re changing the game by harnessing the full potential of this remarkable fruit through a pioneering upcycling process. The result? A diverse array of innovative products like cacaofruit juice, concentrate, and pulp, ready to elevate a variety of treats—from indulgent confections and creamy ice creams to refreshing beverages. What’s more, the flavor profile of cacaofruit is a revelation in itself: a vibrant, zesty burst of fruity goodness with a touch of exotic flair.

What’s next for our extraordinary wonderfruit? The possibilities are endless. Cacaofruit’s vibrant, zesty flavor and rich nutritional profile make it a versatile ingredient that can transform a wide range of products. From refreshing beverages and creamy ice creams to indulgent confectionery, it brings a bold, fruity twist that elevates every bite and sip. It’s not just a complement to traditional chocolate; it’s a game-changer that redefines how we experience flavor across multiple categories. 

We continue to show that innovation and sustainability can go hand in hand. Investing in groundbreaking solutions like upcycled cacaofruit, it proves that it’s possible to delight consumers with unforgettable taste while making a positive impact on the planet.