Valrhona and the Swiss-Ghanaian start-up Koa launch the new Oabika cocoa fruit juice concentrate



Sep 23, 2021 — French premium chocolate maker Valrhona and Koa Switzerland are capitalizing on the trend to use recycled ingredients. The companies have co-created Oabika, a new cocoa fruit juice concentrate for chefs and gastronomic professionals. The ingredient will launch this month in Europe, Asia, the United States and the Middle East.

According to the companies, Oabika is touting a “new experience with a smooth texture and a unique taste.”

It is suitable for many applications, including ganache, jellies, mousses, fillings, sauces, icings, creams, ice creams, sorbets and drinks.

After several months of R&D, Oabika was developed. It is the first concentrate of cocoa fruit juice at 72 ° Brix which is specially created for the catering sector.

Oabika can elevate many applications including ganache, jellies, mousses, fillings, sauces, icings, creams, ice creams, sherbets and beverages.It has the highest concentration in the restaurant market, according to companies, offering a silky consistency and an amber appearance. In addition to its fruity and tangy flavor, Oabika also has candied and honeyed notes.

A “magic” ingredient
Frédéric Bau, pastry explorer at Maison Valrhona, and Victor Delpierre, beverage expert and gastronomic consultant, describe Oabika as a “complete and fun experience”.

They both say that Oabika is “a magical ingredient that enhances, enhances and balances tastes.”

Following Koa’s success with its cocoa fruit juices and cocoa dried fruits, the new concentrate developed by Valrhona and Koa is an innovation that completes the range of cocoa and fruit ingredients.

Adding value to the cocoa fruit to increase farmers’ incomes
The availability of cocoa fruit concentrate for chefs and other gastronomic professionals represents an important step for the promotion of cocoa fruit and cocoa producers. As the demand for cocoa-based ingredients proliferates, the chances of creating a positive impact in cocoa-producing countries increase at the same time.

Until recently, the pulp surrounding cocoa beans could not be processed in cocoa producing countries due to a lack of infrastructure and technology. In conventional cocoa processing, only a small part of the white pulp was used for fermentation. Koa has found a new way to gently process cocoa fruit in close cooperation with 1,600 smallholder farmers.

“By using cocoa pulp, we provide smallholder farmers with additional income and, at the same time, we create jobs for Ghana’s young rural population,” says Daniel Otu, operations manager at Koa in Ghana.

For Koa, his cooperation with Valrhona is a success.

Co-Founder and Managing Director Anian Schreiber says: “As a start-up, we are proud to cooperate with a very reputable and established chocolate brand like Valrhona which shares our mission to take responsibility in cocoa producing countries. to the next level. “

With the launch of Oabika, we demonstrate how forgiveness and responsibility to people and the planet go hand in hand. We encourage others to seek such partnerships to jointly tackle some of the food system’s most pressing challenges.

Sustainability in the spotlightValrhona launched the cocoa fruit ingredient in cooperation with the Swiss-Ghanaian start-up Koa.
Sourcing ethical and sustainable chocolate is a key driver for purchasing in the confectionery and chocolate sectors.

This corresponds to the main trend of Innova Market Insights for 2021: “the triumphs of transparency”. The market research underlines that it is vital to increase transparency in order to meet the evolving demands of consumers in terms of ethics, the environment and the clean label.

In this space, the main chocolate players, including Nestlé and Mondelēz, recently signed the EU Code of Conduct for Responsible Business and Marketing Practices, which sets out actions to make healthy and sustainable food choices more accessible.

This year’s World Chocolate Day – celebrated on July 7 – also brought sourcing challenges to the forefront of the debate.

Recent launches that meet the demand for sustainable chocolate include Nestlé’s vegan KitKat and Barry Callebaut’s recycled WholeFruit blanket.

Edited by Elizabeth Green

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