Did you know that the cocoa pod husk makes up 70 to 80% of the cocoa fruit and remains barely valorized today, despite its high nutritional content?
MISSION
Our mission is to unlock the full potential of the cocoa pod 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 bean.
PRODUCTS
The COCOA GEL is made of inner fiber from the cocoa pod husk and of juice concentrate from the cocoa pulp.
This cost efficient whole-fruit gel acts as a clean-label water binding agent. Its natural sweetening power also enables to fully replace refined sugar in chocolate recipes.
It's designed to enhance texture and nutrition in a wide range of food applications, from chocolate to confectionery, bakery or pastry.
The ENDOCARP POWDER itself can also be used in food and beverages.
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