Koa and Lindt Created Bars Sweetened with Cocoa Pulp Powder
Laura McQuarrie — February 16, 2021 — Lifestyle
References: candyindustry
Those who love the taste of chocolate but are interested in mindful indulgence are gravitating towards naturally sweetened chocolate products. Lindt partnered with Swiss-Ghanaian startup Koa to create a chocolate bar that features a unique natural sweetener thanks to cocoa pulp powder.
Using this part of the cocoa pod helps to reduce waste and supply cocoa smallholders with more income. The startup is committed to increasing the value creation in cocoa-growing regions, all the while offering a sweet indulgence for consumers. The chocolate bars sweetened with cocoa pulp powder call attention to this unique feature of the product with packaging that shows an image of the cocoa pod itself.
Rather than going fully sugar-free, many chocolate lovers are opting for naturally sweetened confections that rely on simple, natural ingredients.
Using this part of the cocoa pod helps to reduce waste and supply cocoa smallholders with more income. The startup is committed to increasing the value creation in cocoa-growing regions, all the while offering a sweet indulgence for consumers. The chocolate bars sweetened with cocoa pulp powder call attention to this unique feature of the product with packaging that shows an image of the cocoa pod itself.
Rather than going fully sugar-free, many chocolate lovers are opting for naturally sweetened confections that rely on simple, natural ingredients.
Trend Themes
1. Naturally Sweetened Products - Consumers are more interested in naturally sweetened products.
2. Cocoa Pulp Powder - Cocoa pulp powder is a unique sweetener that offers disruptive innovation opportunities.
3. Waste Reduction - Reducing waste is a growing trend that presents disruptive innovation opportunities for businesses.
Industry Implications
1. Chocolate - Chocolate industry can innovate their products by using alternative sweeteners like cocoa pulp powder.
2. Sustainability - Sustainability is an important aspect of food production and can also create disruptive innovation opportunities.
3. Agriculture - Partnering with local smallholders can create mutually beneficial relationships and contribute to the local economy.
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