Introduced across the globe in 2021, Cacao Barry’s new type of chocolate, Evocao WholeFruit Chocolate, has received the World Food Innovation Award for ‘Best Artisan Product’ for its strong proposition. The 8^th World Food Innovation Awards gives a representation of what the future holds for food innovation, revolutionary technologies and health-conscious consumers.

With its zesty, fruity taste, WholeFruit chocolate has been developed by 30 top chefs and artisans from around the world. Their co-development led to Evocao, which satisfies consumers’ search for healthy indulgence.

WholeFruit chocolate is the first Cacao Barry couverture chocolate made from 100 percent pure cacaofruit and is 100 percent sustainably sourced. It has no added refined sugars, lecithin or vanilla.

Cacao Barry partners with Cabosse Naturals who upcycles the pulp and peel of cacaofruit into a range of 100 percent pure cacaofruit ingredients. The global cacaofruit expert collaborates closely with local farming communities to provide the highest quality fruit and limit the time between the harvest and the processing of the pulp to a maximum of 5 hours.

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