Upcycled Fruit Ingredients
Cacao Pulp
Whole cacao fruit pulp, a fruity clean-label ingredient
Where juice is the pressed liquid, cacao pulp is the whole fruit flesh, kept intact for recipes that want texture as well as flavour. It carries the same naturally sweet and tart, tropical profile, and works as a clean-label fruit ingredient wherever cocoa origin matters to the finished product.
Available aseptic or frozen, cacao pulp is used across dairy, pastry and confectionery applications that already handle other fruit purees.
Typical specification
COMPOSITION
100% cacao fruit pulp
FORMAT
aseptic (ambient) or frozen
TYPICAL SHELF LIFE
around 12 months aseptic; frozen per standard cold-chain practice
Indicative values. Specifications vary by origin and lot; certificate of analysis available on request.
Available variants
- Aseptic or frozen
- Puree or fine-cut formats on request
Typical applications
- Ice cream and yoghurt
- Pastry and fillings
- Beverages
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