Cacao Barry wins the World Food Innovation Award with Evocao WholeFruit chocolate

Introduced worldwide in 2021, Cacao Barry’s new type of chocolate, Evocao WholeFruit Chocolate, received the Global Food Innovation Award for “Best Artisan Product” for its strong proposition. The 8the The World Food Innovation Awards give a representation of what the future holds for food innovation, breakthrough technologies and health-conscious consumers.

With its tangy and fruity taste, WholeFruit chocolate was developed by 30 top chefs and artisans from around the world. Their co-development gave birth to Evocao, which responds to consumers’ search for healthy pleasure.

WholeFruit Chocolate is the first Cacao Barry couverture chocolate made with 100% pure cocoa and 100% sustainably sourced. It has no added refined sugars, lecithin or vanilla.

Cacao Barry partners with Cabosse Naturals who transform the pulp and rind of cacao fruits into a range of 100% pure cacao fruit ingredients. The global cacaofruit expert works closely with local farming communities to deliver the highest quality fruit and limit the time between harvest and pulp processing to a maximum of 5 hours.

In 2021, Cabosse Naturals was also a finalist at the World Innovation Awards in the ‘Most Innovative Ingredient’ category and received the ‘Sustainable Ingredient Award’ at the Sustainable Food Awards.

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