Reinventing the cocoa value chain
Did you know that only 25% of the cocoa fruit is valorized whereas 75% is waste ?
Our mission is to unlock the full potential of the cocoa fruit by transforming its overlooked components into high-value ingredients. We are committed to minimizing agricultural waste, maximizing resource efficiency, and creating new economic opportunities for cocoa farmers by extending the value chain beyond the beans.
Products
The cocoa gel is made of the inner fiber of the cocoa pod husk and of pulp juice concentrate.
This whole-fruit gel incorporated in chocolate recipes enables clean labeling. Its natural sweetening power also enables to fully replace refined sugar.
The endocarp powder itself can be used in food and beverages to enhance texture and nutrition.
Benefits
Nutritional
High fiber and mineral content, anti-oxydative compounds, full replacement of added sugar
Social
Brings additional revenue to cocoa farmers and added value to the countries of origin
Environmental
Improved life cycle assessment compared to alternative products
Evaluation of the crystallization behavior of a new recipe
DetachLog is a powerful analytical tool to assess chocolate structuring when introducing new ingredients, for example cocoa butter equivalents.
- Compare crystallization behavior and chocolate structuring across different recipes
- Replicate authentic production conditions
- Craft high-quality formulations that maximize consumer appeal.
