• Jonathan Shiek

Nestlé’s New Sugarless Dark Chocolate Bar Uses Upcycled Cocoa Fruit Pulp

Swiss food company Nestlé is launching a new dark chocolate bar called “Incoa” that uses the normally discarded cocoa fruit pulp as a natural sweetener to help reduce sugar consumption and food waste. This would also mean that the Incoa would be made entirely from the cocoa fruit, without any added refined sugar.

Credits: The CEO Magazine

The cocoa pulp only makes up 10% of the fruit but is known to be soft, sweet and white in colour. It’s normally discarded but thanks to companies like Nestlé, the cocoa fruit is being “upcycled” to sell both the beans and pulp.

The act of “upcycling”, which is defined as using food ingredients that humans wouldn’t consume, is good for the environment as the Upcycled Food Association believes that commercialising the cocoa fruit worldwide could decrease greenhouse gas emissions by over 20 million tonnes per year!

In fact, selling the pulp and beans would also boost income for cocoa farmers by 20 to 40%. “If we can sell more than the beans to increase our income, that’s all we can ask for because beans alone are not enough to get us out of poverty,” said Lamine Keita, a cocoa farmer in Duekoue, Ivory Coast.

Credits: PNGitem

In turn, this would help to boost the cocoa sector in West Africa, which produces 70% of the world’s cocoa beans. Nestlé is also to be sourcing the raw material from cocoa farms in Brazil while working with partners in West Africa to determine if pulp production could take place there.

However, the cost for the cocoa fruit pulp is actually more expensive than refined sugar, which means it won’t be suitable to replace sugar with pulp in mainstream products. But according to Alexander von Maillot, Head of Confectionery at Nestlé, there may be other uses for cocoa fruit chocolate, like in baking.

For now, it’s reported that Nestlé Incoa will be launched in France and the Netherlands, followed by other European markets.


#cocoapulp #incoa #nestle

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