Product feature: CocoToffi, CocoTelo, and Battirol

Coconuts have always been at the heart of Amazing Foods Corp.’s business. “We have been a family-run social enterprise since 2005,” shares chief executive officer Jessica R. Gutierrez. With a processing plant located in Sta. Maria, Laguna, Amazing Foods produces coconut-based products that aim to boost one’s health and well-being. 

Research and development have always been essential to Amazing Food’s growth. Since starting with virgin coconut oil, they have already diversified their product line to include coco sugar, coco jam, coco ginger, and even coco shell wood chips. 

But they eventually encountered a roadblock while developing new coconut products. “There were many challenges when we were doing everything on our own. Sometimes we didn’t know who to ask when we had technical questions,” says Gutierrez. “We depended only on Google and a few people we know.” 

Being active in the activities of the Department of Trade and Industry (DTI) proved beneficial at this point. Amazing Foods was recommended by DTI to join CITEM’s Value Food Innovation Program (VFIP), which led them to understand their raw materials even more.

 “We were excited because we knew they could help us in R&D. We got a lot of tips and clarified a lot of questions. We learned how to play with our raw materials,” says Gutierrez. The VFIP team, headed by chef Bea Nitard, eventually visited and studied their line of business, their raw materials, and other available ingredients in the surroundings. From there, they collaborated to create and develop more coconut-based products.

It took roughly six months for what they first produced to evolve into what they now plan to put out in the market. And with the help of the CITEM and VFIP teams, Amazing Foods was able to innovate three products that are all made from scratch using fresh local coconuts.   

First is CocoToffi, a sweet spread that is made out of only one main ingredient—coconut. Using coconut sugar keeps its glycemic index low and adding coconut milk makes the spread creamier than usual. “It’s very healthy and highly nutritious. It’s also organic and artisanal. You can have it even if you have diabetes. It’s also high in potassium and nutrients so even kids can have it,” says Gutierrez.     

The next product is CocoTelo, another spread made of coconut but mixed with chocolate. With a thinner consistency compared to CocoToffi, CocoTelo can be used for more applications in the kitchen. It can be transformed into a filling for pastries or refrigerated to give it a more chewable texture. It can then be formed into a small ball and eaten as a healthy candy.

The third innovation is Battirol, a chocolate-flavored syrup also made with coconut. Its texture is thin and pourable, while its flavor is much like dark chocolate. The syrup can be used to make hot and cold chocolate drinks. It can also be added to shakes, topped over cakes, and used to design other desserts.

Even though the three products are almost ready for launching, the VFIP continues to help Amazing Foods. “We were surprised that even the registrations were included. We were very happy to be assisted from licensing to eventual exporting.” Their laboratory is also already in the works, again with the help of DTI. 

Amazing Foods’ efforts, guided by CITEM and the VFIP, proves that there’s more to the coconut than the usual market-ready items. “With our newest products, we would like consumers to experience sweet food, a spread, and a syrup that is guilt-free and healthy,” says Gutierrez. “Now, they have the option to indulge in a highly nutritious way.”