Latest news with #BlueStripes
Forbes
3 days ago
- Business
- Forbes
Turning The Cacao Harvest Into More Than Chocolate
Cacao beans are processed through fermentation, roasting and grinding to make chocolate flavoring. ... More They only comprise 30% of the harvested weight of the Cacao crop There are many potential pathways for innovation in the food and beverage sector, but one strategy that is particularly positive from both an economic and sustainability perspective is to find uses for components of the harvested crop that haven't previously been utilized. A list of candidate crops for this concept has been published by the Good Food Institute. When this sort of potential can be developed it not only adds to the total crop value, but it increases the overall resource-use-efficiency in terms of land, water, fuel and other inputs for the growing process. For most of the major commodity crops virtually all of potential co-products and 'side-streams' are being captured and sold (see the examples for corn and soybeans). For many other crops it would be quite challenging to develop the processes, logistics and business structures that would be needed to fully use the harvest. That is why it is encouraging to see an example of this kind of innovation being applied to Cacao - the crop that provides the world with one of our favorite flavors - chocolate. Cacao is harvested as pods, only 30% of which are the beans used to make chocolate flavoring (Photo ... More By). Cacao is a tropical tree crop that produces large pods. The seeds within those pods are commonly called 'beans' and they comprise only 30% of the harvested weight. The other 70% is a combination of a fibrous 'skin' and a white pulp material. A split Cacao pod showing the fibrous skin and the white pulp which covers the "beans" Typically, none of the pulp or skin is used to make commercial products and the focus has been on the steps necessary to extract, clean and ferment the valuable 'beans.' That flavoring is then combined with other ingredients to achieve the sweetness, 'mouth feel' or other organoleptic features of the chocolate experience. Two companies at the opposite ends of the chocolate value chain independently initiated projects with the goal of more fully utilizing the Cacao harvest. One was started by an entrepreneur named Oded Brenner who had run a successful restaurant business in the US but who sold that and decided to move into a new category. He was inspired by seeing whole Cacao pods in fresh fruit markets in South America and set out to develop a network of beverage shops to sell products made from frozen Cacao components. Oded co-founded Blue Stripes with Aviv Schweitzer in 2018 to develop this business, but during the COVID pandemic they ended up shifting to a consumer packaged goods (CPG) model for sale at grocery retail. A crew harvesting Cacao pods Meanwhile a Cacao plantation owner in Ecuador was independently experimenting with the logistics and processing steps to turn the previously un-used parts of Cacao pods into consumable products. Throughout history the Cacao industry has faced severe pest issues, particularly in terms of plant diseases. In 1965 a new Cacao cultivar called CCN51 was developed which had resistance or tolerance to three major diseases and which has four times the yield of the traditional cultivars. That reinvigorated the Cacao industry in several countries. There is some controversy about the quality of chocolate from CCN51 but that can be addressed by the details of the fermentation process and/or by blending. CCN51 is clearly the most attractive option for growers because there are not significant premium price options for the other types. To fully utilize the harvested pods, the plantation had to work out new steps and facilities for harvesting, handling, refrigeration, temporary storage (6 days for some steps), processing details and bottling/packaging line in order to utilize the pulp and skins. The plantation made the substantial investment required for this change to what could be called a 'Cacao winery.' Since Blue Stripes was sourcing their initial frozen ingredients from Ecuador, the two innovators ended up being introduced. That led to the formation of a partnership spanning production through marketing. The Cacao Water pressed from the pulp is then flavored with other fruits When the pods are harvested the beans are extracted from the pulp which is then pressed and pasteurized to generate Cacao Water – a novel, tart flavored liquid. THe solid portion of the pulp is dried to make gummies The solid material from the pulp is made into 'gummies' or put into a trail mix. The fibrous skin of the pod is ground and turned into a pasta-like product or a bread flour. This full set of products from the Cacao pods delivers its full 'superfood' content including minerals (magnesium and potassium), vitamins B, C and D, powerful antioxidants, electrolytes and dietary fiber. These components can be linked to many potential health benefits. The outer husk of the Cacao pod can be used to make a pasta Blue Stripes launched their Cacao-based products in 2022, and they are currently available at all Whole Foods stores throughout the US. Retail level sales now exceed $10 MM per year and initial consumer interest suggests significant growth potential.
Daily Mail
6 days ago
- Business
- Daily Mail
The $3 water so hydrating and refreshing you won't believe it's made with cacao pods: 'Seriously the best drink EVER!'
Staying hydrated shouldn't be a chore. But given that a massive percentage of the population is dehydrated, it appears that it really is an issue. If drinking plain water is a challenge, there's a new way to hydrate that may intrigue you and your taste buds. And it happens to be light, tropical, naturally sweet — and, yes, made from chocolate. Well, kind of. Blue Stripes Whole Cacao Water is sourced from the pulp of the cacao fruit (the very same fruit that eventually gives us chocolate). Blue Stripes Vanilla Cacao Water Smooth and mellow, vanilla is the perfect just-sweet-enough yet still subtle flavor. The vanilla extract blends beautifully with the natural tang of the cacao fruit, yielding a crisp and refreshing treat that even feels a little bit indulgent (without the added sugar). All Cacao Waters contain nutrients, electrolytes, and antioxidants for the ultimate refresh. $2.99 Shop Now you may not think of chocolate as 'refreshing,' but that's because we've all been distracted by the candy bar version. Cacao fruit is actually a superfruit that is packed with antioxidants, electrolytes, and essential nutrients, and Blue Stripes is one of the few brands that uses the entire cacao pod to make its products — not just the beans. That amounts to big benefits for both you and the planet. Expect more flavor, more nutritional value, and less waste. Eco-conscious people, take note: As much as we love the chocolate industry, it wastes a whopping 70 percent of the cacao pod during actual chocolate production. Only the beans are used in that process. By comparison, Blue Stripes upcycles the whole thing, including the beans, the shell, and the fruit. Honestly, this is great for everyone and everything involved — you, the farmers, and the planet as a whole. From a nutritional perspective, the difference is like night and day. Consuming the entire cacao fruit means you'll get vital fiber, minerals, and vitamins that support your overall health. (Not that you need an excuse to treat yourself to Blue Stripes' delicious beverages and snacks!) So, what does the water taste like? Imagine something crisp and clean with just a bit of a tropical tang, kind of like a cooler sibling of coconut water. It's never syrupy and there is absolutely no added sugar. Only two ingredients make up Blue Stripes Whole Cacao Water — triple-filtered water and organic cacao fruit puree. It packs a punch, delivering a naturally energizing vibe that feels great whether you're cooling down post-workout, guzzling during the work day, or sipping with a meal. And it's super affordable and comes in a variety of fruit-forward flavors, like mango, vanilla, passion fruit, and plain cacao, all of which are naturally delicious and capture cacao's lovely flavor profile. It's shelf-stable, too, so you can stock up and sip away whenever your heart desires. Some people even blend it into their smoothies for an added nutrient boost, which we highly recommend for the extra hydration and antioxidants! Blue Stripes was co-founded by Oded Brenner (yes, of Max Brenner chocolate fame) and Aviv Schwietzer with a goal of turning the chocolate industry on its head. By using the whole cacao fruit instead of tossing 70 percent of it away, the impact is huge and supports global sustainability efforts in an impressive way. If you're looking for a tasty new beverage that hydrates and nourishes, Blue Stripes Whole Cacao Water could be exactly the wellness upgrade you need.
Daily Mail
22-04-2025
- Business
- Daily Mail
The chocolate industry's dirty secret: The truth behind the world's most famous food
It's certainly no secret that chocolate is one of the most beloved treats on the planet... but there is a dark secret about the delicious dessert that the chocolate industry doesn't want you to know about. It turns out, the chocolate craze has had some seriously negative impacts on our environment, as most chocolate companies waste about 70 percent of the cacao pod when making the treat - opting only to use the beans inside and disposing of the rest. The catastrophic waste of 70 percent of the cacao pod results in an annual average of 10 million metric tons of valuable plant material left to rot and decompose. As covered by major news outlets during recent months, poor yields of cacao as caused by extreme weather and limited demand for the 70% of the cacao pod, combined with low income, are pushing farmers to clear forests to accelerate production. In West Africa, where the majority of cacao is grown, nearly four million hectares of forests are being cut down each year, at almost double the speed of the world's deforestation average for agriculture. The poor yields force cacao farmers to earn way below the poverty threshold, leading to child labor and other human rights issues in the chocolate industry. Thankfully, better-for-you hydration beverage brand Blue Stripes is taking immense strides to solve the issue with its Cacao Water: a delicious, tropical tasting functional drink (think coconut water but better) that is packed with natural electrolytes, essential nutrients, and antioxidants while also helping the world by upcycling the full cacao fruit. 'The disposal of 70 percent of the cacao pod in chocolate production further exacerbates climate change as this agricultural waste decomposes,' the company explained. 'This is because agricultural waste releases methane. Methane contributes to a third of global warming temperatures experienced up to this point due to its potency, which is 85x greater than carbon dioxide. 'We estimate that the industry emits roughly 101,397 tons of methane every year just from the cacao pod waste.' In addition, it's estimated that over 1.2 billion liters of water are wasted through the process. Not only is Blue Stripes Cacao Water great for the environment, but it's also good for your body, as it's 'full of superfruit benefits.' It is hydrating, low in calories, and packed with antioxidants, electrolytes, and essential nutrients. In addition, it has no added sugar thanks to the naturally sweet cacao fruit; it tastes like a refreshing, tropical lemonade - not like chocolate. Drinking Cacao Water is good for the cacao farmers as well. By transforming traditionally discarded cacao components into valuable products through upcycling, farmers could earn 300 percent of their income and live a more dignified life. Over the past 18 months, Blue Stripes' upcycled products have increased Ecuadorian farmer revenue by $1.5 million without growing any additional cacao trees. Blue Stripes offers five different Cacao Water flavors, including Just Cacao, Passion Fruit, Mango, Lime, and Vanilla, which are sold online and at Whole Foods Market and Sprouts nationwide. Thanks to its groundbreaking work, Blue Stripes was recently chosen by Fast Company as the number one most innovative company in the Small and Mighty category for 2025. 'This recognition from Fast Company is an incredible honor and a testament to the hard work we've put into making our vision a reality,' Blue Stripes co-founder and CEO Oded Brenner said. 'Being named number one in Fast Company's Small and Mighty category illustrates our core mission at Blue Stripes–reimagining the chocolate industry by upcycling the entire cacao pod to offer a holistic solution to the global cacao crisis.' With Earth day upon us, now is the perfect time to get your hands on some Cacao Water and help save the planet while staying hydrated.
