COCOpecta offers a unique competitive advantage as a low-methoxyl pectin that gels with calcium rather than sugar, making it ideal for low-sugar, low-calorie, and health-focused food products such as diabetic-friendly jams and jellies. It provides clean-label appeal with no need for artificial stabilisers or acidifiers, aligning with growing consumer demand for natural, functional ingredients. Additionally, COCOpecta is produced from cocoa pod husk, a sustainable and underutilised agricultural by-product, offering cost savings, environmental benefits, and better waste management. Its antioxidant properties and dietary fibre content further enhance its value as a functional food ingredient.

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It is estimated that around 0.6–0.75 tonnes per hectare of undesirable cocoa pod husk (CPH) waste are generated annually in Malaysia. A million tonnes of CPH are discarded each year, posing risks to human health and the environment due to their ability to spread disease and odour. Improper disposal can also pollute groundwater and release hazardous and toxic substances, leading to respiratory problems. Furthermore, there is a lack of research and practical utilisation of CPH, particularly in extracting pectin as a value-added product.

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The project offers a sustainable solution by extracting low-methoxyl pectin (LMP) from cocoa pod husk (CPH) waste, transforming agricultural by-products into value-added ingredients. Branded as COCOpecta, this pectin is suitable for low-sugar and health-focused food applications such as jams and jellies. The extraction process yields soft, spreadable pectin that gels well without the need for additional acidifiers or artificial stabilisers. COCOpecta also serves as a dietary fibre source and possesses antioxidant properties, promoting health benefits while reducing environmental waste and supporting clean-label, sustainable food production practices.

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The innovation lies in the development of COCOpecta, a low-methoxyl pectin (LMP) derived from cocoa pod husk (CPH), an agricultural waste product. Unlike conventional high-methoxyl pectin, COCOpecta gels with calcium instead of sugar and acid, making it suitable for low-sugar, health-oriented applications. It also acts as a source of dietary fibre and exhibits antioxidant activity. This approach not only produces a softer, more spreadable gel but also promotes clean-label and sustainable practices by repurposing agricultural waste into a functional, value-added food ingredient.

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