Mondelez International is trialling a snack product in the US containing an ingredient supplier Barry Callebaut says uses more of the cacao fruit, an innovation the B2B chocolate giant says will appeal to younger consumers.

Cadbury and Oreo owner Mondelez has started a pilot launch of two products – marketed under a new brand, CaPao – that contain an ingredient from Barry Callebaut’s “Cacaofruit Experience”.

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Switzerland-based Barry Callebaut, the largest supplier of cocoa and chocolate products worldwide, said normally 70% of the cacao fruit is discarded as waste. It claimed Cacaofruit Experience makes use of the entire fruit: its beans, peel pulp and juice.

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Mondelez’s two CaPao products – a “smoothie ball” and jerky “strips” are being tested at selected retailers in Los Angeles.

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Barry Callebaut has also launched Wholefruit, an ingredient for the foodservice sector aimed at the “chef and artisan market”. The company described Wholefruit as “a fresh, fruity chocolate made from 100% pure cacaofruit”.

Pablo Perversi, Barry Callebaut’s chief innovation, sustainability and quality officer, said: “Our goal in R&D is to develop innovations that are on trend, satisfy unmet consumer needs and also taste great. WholeFruit chocolate scores on all three points. It will respond to the need of millennials and centennials for ‘healthy indulgence’ just like our ruby chocolate, launched in 2017, meets the need for ‘hedonistic indulgence’. Moreover, by using more of the cacaofruit and wasting less, we are also having a positive impact on the planet and its people.”

Two years ago, Barry Callebaut launched ruby, which it described then as the “fourth type of chocolate, next to dark, milk and white”. The chocolate has a “fresh, berry-fruity taste” but contains no berries, nor added flavours nor added colours. The chocolate took more than a decade to develop.

Consumer-facing chocolate companies, including Nestlé, have since launched branded products containing the ingredient.