){kind=logo}
){kind=logo}
Nestlé Unveils Patented Technique to Maximise Cocoa Fruit Use
Nestlé has achieved a major milestone in its efforts to reduce cocoa waste, developing a patented technique that reportedly enables up to 30% more usage of cocoa fruit in chocolate production, writes Neill Barston. The method aims to maintain traditional chocolate flavour while improving yield and sustainability across the supply chain.
Traditionally, chocolate production relies solely on the beans inside the cocoa pod, leaving a significant portion including pulp, placenta and husk unused. Nestlé’s new approach collects the entire cocoa fruit as a wet mass, allowing it to ferment naturally before being roasted and dried into chocolate flakes suitable for production. This process not only minimises waste but also frees up farmers’ time for other agricultural tasks, potentially increasing overall efficiency on cocoa farms.
The innovation builds on similar initiatives by other manufacturers such as Barry Callebaut and Koa which have explored ways to use more of the cocoa fruit. Louise Barrett, Head of Nestlé’s Research and Development Centre for Confectionery in York, UK, emphasised the project’s importance in the context of climate change.
“We are exploring innovative solutions that could help cocoa farmers maximise the potential of their harvests. This groundbreaking technique uses more of the fruit while enabling us to provide delicious chocolate to our consumers. While this project is still at a pilot stage, we are currently exploring how to apply this innovation at a larger scale.”
The move highlights Nestlé’s broader focus on sustainability and efficiency, reflecting growing industry efforts to reduce waste, optimise resource use and respond to environmental pressures while meeting consumer demand for quality chocolate.
)
)
)
)
)
)
)
)
)
)