Upcycling the whole cacao fruit
A cocoa bean is only part of the fruit. We work with partners who also capture the pulp and the pod husk, turning material that is often discarded into food-grade, B2B-ready ingredients.
Where the ingredient comes from
An illustrative breakdown of how each part of the cacao fruit can be valorised. Actual yield and availability depend on the process and partner behind each lot.
| Fruit component | Conventional use | What we can supply instead |
|---|---|---|
| Beans | Sold as raw commodity | Premium cocoa beans, cocoa butter, cocoa liquor, cocoa powder |
| Pulp | Often lost during fermentation | Cacao fruit juice, cacao pulp, freeze-dried pulp powder, dried fruit bites |
| Pod husk | Treated as agricultural residue | Cacao pod flour |
Why buyers add upcycled cacao ingredients
A genuine clean-label story
Upcycled cacao fruit ingredients let a brand talk about reducing waste with a concrete, traceable example rather than a general claim.
A distinct sensory profile
Cacao pulp and juice are naturally sweet and tart with tropical fruit notes, quite different from cocoa itself, opening new formulation territory.
Formats built for production
Aseptic, frozen, freeze-dried or dried formats mean the ingredient can slot into an existing production line without special handling.
Upcycled cacao fruit ingredients
Five ingredients drawn from the pulp and husk of the cacao fruit.
Juice extracted from the cacao fruit pulp, aseptic or frozen
Whole cacao fruit pulp, a fruity clean-label ingredient
Freeze-dried cacao pulp, a stable powder for functional formats
Dried cacao fruit pulp in ready-to-use snacking pieces
High-fibre flour milled from the cacao pod husk
Building a full-fruit or clean-label product?
We can talk through which upcycled format fits your process best.