Called “cacao granules”, this ingredient is a powdered material made from cacao beans that have been fermented under controlled conditions to bring about reduced astringency.
It is produced using the company’s unique manufacturing process that minimises the destruction of cacao cells, thus preserving nutrients such as polyphenols and lipids.
The latest addition to the WELLCACAO range is Spicy Crisp — crackers made by blending the cacao granules with brown sugar, whole wheat flour, and five types of spices (cinnamon, ginger, chilli, cardamom and cloves), and subsequently baked into bite-sized pieces.
The resulting spicy flavour is said to be reminiscent of “ancient cacao drinks”, with the crispy texture further elevating the sensory experience.
“The Spicy Crisp also contains dietary fibre and iron, making it an easy and enjoyable way to take in nutrients while snacking, especially when you feel a little hungry or want to take a break during work.
“Through the launch of this product, we hope to add new value to cacao that differs from conventional chocolate, as well as new ways to enjoy cacao-based snacks in various situations, contributing to consumers’ healthy daily lifestyle,” the firm said.
The product will be released on e-commerce platform Amazon from November 5, and Albion Dresser stores across Japan from November 22.
New possibilities for cacao
The cacao granules ingredient was born as part of Meiji’s “Now Open the Cacao” initiative, which was launched in 2022 to discover “new possibilities” for cacao.
The initiative is aimed at enhancing the value proposition of cacao through the development of novel, unique ingredients that are both delicious and nutritious.
“Cacao is familiar to all as the key raw material in chocolate. However, only the cacao bean, which is the seed of the cacao fruit, is used in chocolate manufacturing. Taking into account the bean and pulp used for fermentation, only about 30% of the fruit is effectively utilised.
“Our goal is to re-evaluate this versatile fruit and make use of all its parts, including the shell, pulp and skin of cocoa beans, which have not been actively utilised until now. We aim to develop a variety of products and solutions, which can go beyond food, with our partners. This will raise cacao’s value, and in turn give back to the regions where it is farmed.”
Since 2006, Meiji has been working closely with cacao farmers around the world to provide various forms of support.
These include technical support such as cultivation methods and fermentation methods that lead to enhanced quality of cacao beans, construction of wells and infrastructure to improve the farmers’ lives, and school education funding.
“By continuing to provide cultivation techniques and improve farmers’ livelihood, we will further strengthen our ties with cacao-producing countries, boost the attractiveness of the cacao industry, and make chocolate production more sustainable.”
