William Angleys News Today

William Angleys of Barry Callebaut brand Cabosse Naturals talks about his food and drink career and what life as a sales director entails.

Cacao fruit, or cocoa fruit, is drawn from the same pod as cocoa beans. Normally thrown away, the juice, pulp and peel of the pod can be used as a sweetener in a range of products. Across Europe and beyond, cacao fruit has appeared recently in a range of beer and wine products.

Cacao fruit, or cocoa fruit, is drawn from the same pod as cocoa beans. Normally thrown away, the juice, pulp and peel of the pod can be used as a sweetener in a range of products. Across Europe and beyond, cacao fruit has appeared recently in a range of beer and wine products.

Apart from the positive impact on the planet - potentially preventing millions of tonnes of fruit waste – cacao fruit opens up new categories after the pulp, juice, and powder from the cocoa pod are used, according to latest research.

Cacaofruit powder may replace refined sugar.