100% Cocoa Fruit: Nestlé Starts Wider Roll-Out Of New Chocolate

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Nestlé today announced the roll-out of chocolate made exclusively with the cocoa fruit, introducing Incoa, a 70% dark chocolate bar under its Les Recettes de L’Atelier brand.

The launch brings the cocoa pulp-sweetened chocolate to a wide audience across several countries. It will appear on shelves in retail in France and the Netherlands with other European markets to follow.

Incoa is made entirely from cocoa fruit, not adding any refined sugar. In 2019, Nestlé was the first to announce the development of this revolutionary approach and then launch it with KitKat in Japan.

Louise Barrett, Head of the Nestlé Confectionery Product Technology Center in York, said: “We are proud to be able to develop and produce a chocolate at-scale using only the cocoa fruit. This breakthrough innovation allows us to deliver great-tasting dark chocolate, while also integrating agricultural side-streams into our value chain, a key priority for our sustainability agenda.”

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Nestlé leveraged its in-house chocolate expertise to develop a patented natural approach that allows it to extract the pulp and produce dark chocolate that captures the pulp’s intrinsic sweetness and texture. The unique approach enables the company to produce Incoa in high quantities with no compromise on taste, texture and quality.

Incoa

The cocoa fruit contains cocoa beans and cocoa pulp. The pulp, which makes up around 10% of the fruit surrounds the beans and is soft, sweet and white in color. Some of the pulp is used in the fermentation of the cocoa beans after they are harvested, but a significant proportion is usually discarded. In some countries the pulp is commercialized as juice, or frozen and used as an ingredient in ice cream and other food products.

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Alexander von Maillot, Head of Confectionery at Nestlé, said: “Incoa is an authentic, pure cocoa experience. People are looking for something that little bit different and more sustainable from their chocolate. The fact that Incoa is made from the cocoa fruit and nothing else means it cuts waste and brings additional value to the cocoa sector.”

The cocoa beans in Incoa are sourced in West Africa from Nestlé Cocoa Plan farms certified by Rainforest Alliance.

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The cocoa pulp for Incoa is currently sourced from Brazil from farms that are part of the Nestlé Cocoa Plan and Nestlé is working on expanding the sourcing of the pulp across Cocoa Plan farms globally.

Nestlé is currently working with cocoa cooperatives and other partners in West Africa to test how cocoa pulp production could be commercialized there. That includes testing collection and further treatment of the pulp.

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