Cacao is the raw, unprocessed part of the cacao tree used to produce chocolate — and there is no question it's a true treasure. Unfortunately, most chocolate manufacturers today only seek out the ...

Researchers at ETH Zurich — a public research university in Zürich, Switzerland — have developed a type of chocolate that makes use of an agricultural waste stream and is more sustainable and ...

Blue Stripes has recently unleashed a broad line of cacao-based products made from underutilized and wasted parts of the cacao fruit to Whole Foods stores nationwide and will be launching its star ...

ZURICH, March 18 (Reuters) - As confectionery groups scramble to reduce added sugar, chocolate sweetened with cocoa fruit pulp is about to hit supermarket shelves with food giant Nestle (NESN.S), ...

In the United States, milk chocolate is required to contain cocoa butter. But companies around the world skirt the issue by ...

Barry Callebaut has debuted the world’s first chocolate made with the entire cacao fruit in San Francisco, including its nutrient-dense peel and fruity pulp juice. The Swiss chocolatier said its ...

Cacao fruit is emerging as a new kid on the block, with some major players in the confectionery industry believing in its potential as an ingredient beyond being the world’s source of cocoa. Products ...

Xoca (pronounced sho’ka) is hoping to stand out in the notoriously competitive functional beverage set with a new line of sparkling, “slightly fermented” drinks made with 50% juice from cacao fruit, ...

Cacao fruit, or cocoa fruit, is drawn from the same pod as cocoa beans. Normally thrown away, the juice, pulp and peel of the pod can be used as a sweetener in a range of products. Across Europe and ...

Start-up Koa is repurposing the pulp and juice of the cocoa fruit for food and drink manufacturers. By bringing a ‘previously unknown’ taste to the European market, the Swiss-Ghanaian operation says ...