Towards a Circular Bioeconomy in Cacao Bean Shells: Recent Valorization Pathways and Potential Applications in Food Powder Formulations–A Review

Philip Donald C Sanchez (Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia Department of Agricultural and Biosystems Engineering, Caraga State University, Butuan)
Norhashila Hashim (Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang)
Mohd Salahuddin Mohd Basri (Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang)
Nazamid Bin Saari (Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang)
Dimas Rahadian Aji Muhammad (Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta)

Caraka Tani: Journal of Sustainable Agriculture
Vol 41, No 1 (2026): January

Cacao bean shells (CBS), a by-product of chocolate production known for their rich content of bioactive, nutritional, and functional compounds, have gained increasing attention in recent years as part of circular bioeconomy strategies. In the framework of valorization, CBS has been widely explored for diverse applications, including as a fuel, feed, fiber, and nutraceuticals. However, despite its industrial potential, no comprehensive review has yet addressed its valorization pathways, particularly its viability as an ingredient in food powder formulations. Therefore, this review examines the potential of CBS as a food powder resource and evaluates its feasibility as functional ingredient in food systems, focusing on formulation techniques, processing technologies, and the assessment of techno-functional properties. This comprehensive review further examines the potential utilization of CBS powder in food formulations and its corresponding feasibility as an admixture for premix powder formulations. The findings indicate that the valorization of CBS powder in food formulations remains largely unexplored, with only a limited number of studies investigating its application in baked systems. Overall, this review highlights significant opportunities for further exploration of CBS valorization, particularly its potential as an admixture in instant premix powder formulations, as current applications primarily rely on direct incorporation. This review serves as foundational knowledge for food processors and researchers committed to circular economy principles, with a strong interest in the development of innovative food products derived from CBS powder.