Barry Callebaut launches four cocoa powders for beverage and dairy applications

By Mary Ellen Shoup contact

- Last updated on GMT

Related tags: Chocolate

The 4 new premium cocoa powders are part of the company's Bensdorp 'Excellence Range'
The 4 new premium cocoa powders are part of the company's Bensdorp 'Excellence Range'
Barry Callebaut has added four new premium cocoa powders to its portfolio targeted for beverage and dairy applications.

The new cocoa powder varieties – Mullica, Kennett, Montgomery and Oxford – are part of the company’s expansion of cocoa powder colors and flavors under its Bensdorp brand.

“These domestically-produced Bensdorp powders have proven to be excellent options for both existing applications and new product introductions, especially in beverage, bakery and dairy,”​ VP of cocoa at Barry Callebaut, Hugo Van der Goes, said.

The new cocoa powders will be produced in Barry Callebaut’s Eddystone, Pennsylvania factory, where the company recently finished investments in pressing, a new alkalizer and a large grinding upgrade.

Focus on expansion of cocoa powder portfolio

“It [cocoa powder] is a very significant part of our business,” ​Barry Callebaut senior marketing manager of sustainability, Seema Kedia, said at the Sweets & Snacks Expo in Chicago. 

Barry Callebaut acquired the cocoa ingredients division of Petra Foods in 2013, which gave the company a broader base in the global cocoa powder market.

“Ever since then [the acquisition] we’ve been focussed on enhancing our cocoa powder portfolio offering,”​ Kedia said.

“We do see some new entrants into the market and that’s definitely one reason why we’ve decided to establish our foothold especially in North America through things like new product introduction.”

Products with chocolate are outpacing overall food and beverage growth with 59% of food and beverage categories containing some form of chocolate signalling consumers are continually looking for new ways to get their “chocolate fix,”​ according to IRI.

More red and brown hues

“I think a lot of customers were asking us for products that met a certain level of color and flavor, especially for ice cream and beverage applications,”​ Kedia said.

“When it comes to red powders and brown powders we perhaps had a bit more of a limited option, so this allows more options for our customers.”

The varying colors of the four cocoa powders each impart a unique flavor profile, according to the company.

For instance, the company’s Mullica cocoa powder is brown in color with an “intense chocolatey”​ flavor intended for chocolate-flavored beverages and ice cream.

Kennett, Montgomery, and Oxford cocoa powders are each a different shade of red and are suitable for a range of beverage and ice cream applications.

Related topics: Dairy Beverages, Ingredients, Ice Cream

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