Orange peels are a residual flow of juice production. How many supermarkets, cafes, restaurants and catering establishments do you know that doesn't sell fresh orange juice? Mostly the peels of oranges are thrown away, or they are used in non-food products. In the Netherlands annually 10,000 truckloads with orange peel are thrown away.

BonBorange wants to use this residual flow as optimally as possible and therefore they process it so they can enriches chocolats with it.

Orange peels contain valuable substances such as vitamin C, oils, fibers and pectins! The peel has two parts, the orange part and the white part. The orange part is turned into a powder that has a fresh orange flavour.

Pectin is extracted from the white part, and is used to produce a jelly. The bonbon is filled with these two great ingredients.

BonBorange stands for bringing enjoyment and sustainable together. Even when you’re eating a tasty chocolate, you can be good for the environment!

Download initiative
Orange Citrus sinensis L.
Application area
Food & feed
Scale-up stage
Public availability
Relevant plant compounds
Pectine Peels

Examples of end products

Chocolat filled with orange peel jelly

The pectin from the white part of the orange peel is used to make a jelly. The jelly is enriched with the powdered orange part of the peel. Together they form a tasty filling for bonbons.

Market topics

Points of sales wanted

The startup BonBorange is looking for resalers who, besides selling the products, also wants to tell the story of these bonbons to the consumer.

Jelly producer wanted

The startup BonBorange wants to grow and is therefore looking for a producer that can produce jelly from the peels.

Pros and cons

Co-products and residuals

White pulp from the skin remains from our process. This can be further utilised, on a larger scale, e.g. in the paper industry.

Used conversion methods

Mechanical-Physical processes