SUPERFOOD INCLUSIONS


has begun edging its way into R&D labs and artisan kitchens alike: cupuaçu, the tropical cousin of cocoa. Often dubbed “Amazonian cacao” or “white cacao,” cupuaçu (Theobroma grandiflorum) belongs to the same botanical genus as cocoa—the original “food of the gods.” But while cocoa has built centuries of cultural and culinary dominance, cupuaçu is emerging as the rainforest native poised to expand the flavour and functional toolkit for modern confectioners. Unlike cocoa, whose beans demand


careful fermentation, drying and roasting before they resemble anything close to chocolate, cupuaçu arrives with a head start. Its creamy, white pulp tastes naturally complex—tangy, tropical, fruity, and faintly chocolatey—straight from the pod. That immediate flavour appeal has already made cupuaçu a favourite in Brazilian desserts, and confectioners elsewhere are beginning to take notice. Cupuaçu’s nutritional profile also adds


the earliest superfruits to make the leap from wellness circles into confectionery. What’s notable is that Anne uses


superfoods not simply as an add-in but as a core component of confectionery creation. The chocolates become carriers for functional ingredients: spirulina for its deep green phytonutrients, maca for its earthy sweetness, lucuma for caramel depth, or acai for bold berry notes. Like commercial R&D teams


experimenting with textures and formats, she also explores different presentations. If silicone molds aren’t available, she recommends pouring the mixture onto a tray to create chocolate bark, then topping it generously with “coconut flakes, pistachios, goji berries, crystallized ginger & Himalayan salt.” The result is visually vibrant, nutrient-dense, and anchored in the same trend shaping the wider market: better-for-you indulgence. Anne’s personal story reinforces why


superfood confectionery resonates with so many consumers. Raised as a lifelong vegetarian, now a mother and registered dietitian, she focuses on giving her children treats that feel exciting but remain nutritionally aligned with her values. “My mission,” she writes, “is to make my kids… feel like they’re allowed to have treats every day, without giving them the crap that’s out there!” Another example of the rising demand for


clean, functional confectionery comes from Feel Good Chocolates, founded out of one


mother’s concern about the ultra-processed treats so common in the market. Although not an active company today, it speaks to a wider trend of consumers actively looking and creating those indulgences at home when they can’t find what they’re looking for on supermarket shelves: “As a mom, I was concerned about all the ‘junk’ in heavily processed chocolates. What could it do to my kid’s health?” she writes in her brand story. That question became the spark for a complete reinvention of what chocolate could be. Her turning point came when she began


to study cacao itself—the ingredient at the heart of chocolate. Wanting to understand its natural qualities beyond industrial processing, she deepened her knowledge at the International Culinary Centre in New York City, followed by “countless experiments in my kitchen.” Through that hands-on exploration, she became, as she describes, “an advocate for clean chocolate.” The result is a brand built on the principle that indulgence and nutrition can coexist. “It makes me feel good to create a treat that’s both irresistibly indulgent and good for you,” she says, an ethos expressed vividly through her Mixed Flavour Superfood Dark Chocolate Bites. Each bite incorporates superfood inclusions that reflect her culinary journey: ingredients from her childhood blended with “exciting discoveries from around the world.”


The Amazonian superfruit stealing the spotlight One lesser-known Amazonian treasure


to its appeal. While cocoa remains the heavyweight champion of flavanols— those heart-healthy compounds linked to better circulation, cognitive support and antioxidant activity—cupuaçu brings its own distinctive edge in the form of theograndins, potent polyphenols with anti-inflammatory and immune- supportive properties. Its rainforest origins also mean cupuaçu typically grows in soils with naturally lower exposure to heavy metals, drawing interest from formulators focused on purity and clean-label sourcing. Confectioners exploring superfood inclusions say cupuaçu can play a complementary role alongside cocoa rather than competing with it. Its fruit- forward profile adds brightness to dark chocolate; its pulp can bring natural acidity and tropical lift to ganaches, filled chocolates or nutritional bites; and its butter, valued for its rich, emollient texture, offers opportunities in both edible and cosmetic crossover products. For companies already innovating with


flavanol-rich cocoa, the combination is especially compelling. Santa Barbara Chocolate, which recently spotlighted cupuaçu’s rising appeal, emphasises that cocoa remains unmatched for studied cardiovascular and cognitive benefits— but cupuaçu offers a new sensory and nutritional dimension for brands seeking “the next superfruit.” As their team notes, cocoa’s flavanols promote measurable heart-health benefits, while cupuaçu’s theograndins expand the antioxidant profile and introduce new flavour possibilities.


NOVEMBER 2025 • KENNEDY’S CONFECTION • 15


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