Can cocoa pulp go mainstream? Not quite, but it can serve niches

Our client hoped cocoa pulp could be the next big thing in food innovation. We tested the idea across categories, only to learn that premium positioning, not mass appeal, was the way forward.

Cocoa pulp is sustainable and rich in flavor but it’s also costly and unfamiliar. The goal we had with this project was: find use cases that justify its price and appeal of cocoa pulp to modern consumers.

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We ran a research-led program with market scans, expert interviews, and consumer taste tests in confectionery and ice cream. Alongside, we analyzed health claims, sensory appeal, and sustainability narratives.

Consumers weren’t sold on the taste for mainstream use. But we identified gourmet niches and sustainability-driven buyers as the right entry point. The client now has a clear direction to build a premium product-line strategy around cocoa pulp.

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Looking to match innovation with the right market and application? We help you find the sweet spot, and we do it fast.

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