Launching new cacao ingredients with functional benefits – Casa Luker
05 Jan 2018 | Casa Luker
Ghana 2017.
I'm here at the Casa Luca stand joined by David Haammio and Casa Luca has launched a number of new ingredients, cocoa ingredients with functional benefits.
David, can you tell us a bit more about these?
We have Launch a new line of products that is called Vital Cow.
This Vital Cow product is mainly 22 products.
One, it's an antioxidant cocoa powder.
It has from a regular cocoa powder 6 times more, antioxidants than the regular one.
And we have launched a fiber derived from from cacao.
Can you tell us a bit more about their their actual bunch of benefits and maybe the clinical trials behind them?
OK, we have found during at least 15 to 14 different.
Research that we have made in the in the last 11 years that that cocoa has really good healthy benefits as for example cardiovascular benefits, skin health some related with anti-inflammatory effects in the body and of course digestive system.
So it's part of the studies that we have been working with in Europe and in Latin America to prove like those benefits.
OK, great.
And how about maybe the company's policies and efforts when it comes to sourcing the ingredients?
OK.
For us is a really important the sourcing of Vitalcao and all over the company, mainly of cacao.
We work with at least 52 cocoa associations in Colombia, cocoa farmer associations.
These guys produced, the cocoa in, in Colombia.
And we, they, they represent at least 20,000, sorry, 10,000 tons, 10,000 families working with us, to source, to us the cacao and vital cow.
And how about some of the challenges in the sourcing though, OK, the challenges in general.
Are really interesting because we have to change some processes and teach the farmers to have like this final product to be different and to have the the content of polyphenols and the content of fiber that it has so with this we.
We face a really interesting challenge, but we are working on that to solve it and to have a really sustainable product for the future.
It very much communication and education a lot, a lot of training to the farmers, right?
OK.
Now how about the next projects or OK.
As I was telling you, I think it's very interesting for us, that normally the chocolate industry is just using, I think 15% of the total cocoa pot, being pulp, the pot as a, as a whole.
So for us it's very interesting to see new developments maybe with.
Pulp or maybe with the pot in order to see what happened and what we can offer to the industry like with the other 85% that is around there and we are just throwing it out so it's really interesting so wastage reducing efforts, exactly.
Thank you very much to you.
