Barry Callebaut introduces new natural dark cocoa powder in US

Swiss chocolate and cocoa products company Barry Callebaut has introduced a cocoa powder, called Bensdorp Natural Dark, for bakery, pastry and ice cream applications.

The company claimed that its Natural Dark cocoa powder is 100% natural and produced using an alkali-free processing method.

Barry Callebaut Group Global Cocoa president Steven Retzlaff said: “We are delighted to introduce Natural Dark after years of development and continuous improvements.

“Our biggest challenge was to create a cocoa powder that not only delivers a natural dark brown colour but brings a rich, chocolaty flavour that our customers can confidently use across all major applications.

“Since it’s a 100% natural proposition with a rich, chocolaty taste, we believe that this powder will set a new standard in the years to come.”

The company claimed that it’s Bensdorp Natural Dark cocoa powder will enable food manufacturers to offer clean label products.

Bensdorp Natural Dark cocoa powder contains a mix of roasted cocoa, spices and dried fruits. It offers toasted aromas such as coffee or pecan nuts.

The cocoa powder will make its official debut at the International Baking Industry Exposition (IBIE) trade show.

Bensdorp Natural Dark will make its official debut at the International Baking Industry Exposition, which will take place in September in Las Vegas, Nevada.

Earlier this month, Barry Callebaut began manufacturing operations at its new chocolate plant in Rancaekek, a sub-district of Bandung, Indonesia.

The chocolate manufacturing facility is the company’s second in Indonesia within three years.

Last month, Barry Callebaut broke the ground at the site of its chocolate and compound manufacturing facility in Baramati, India.

The facility includes modern assembly lines that manufacture chocolate and compounds in different formats for international food manufacturers. They also cater to local confectioneries, as well as semi-industrial bakers and patisseries.