This talk explores the transformative potential of cocoa fruit in the confectionery industry. It focuses on the innovative upcycling of cocoa fruit, elevating it from a by-product to a new and tasty ingredient. Cocoa fruit stands out for its wide range of tropical flavors and aromas, unlocking countless applications in the confectionery industry. Cocoa fruit offers a new experience in indulgence.
The use of cocoa fruit also presents a unique opportunity to contribute to local communities in equatorial regions. By harnessing this overlooked resource, Koa Switzerland can support local economies and farmers, paving the way for greater sustainability in the confectionery supply chain. This is especially because the use of cocoa fruit is in line with environmental goals and offers potential reductions in greenhouse gas emissions.
The use of cocoa fruit in the confectionery industry has a multifaceted impact - it is an ingredient that not only delights the taste buds but also promises positive social and environmental change.