Barry Callebaut has unveiled Bensdorp Natural Dark, a 100% natural cocoa powder suitable for applications such as bakery and pastry creations, beverages and ice cream.
The product is said to enable food manufacturers to deliver “a rich and chocolaty flavour” while offering a clean label.
According to Barry Callebaut, Natural Dark, which is made without being processed with alkali, is being introduced at a time when health-focused consumers are increasingly seeking out premium products that are tasty and have a short, recognisable ingredient list.
The Natural Dark taste palate is a mix of roasted cocoa, spices and a hint of dried fruits giving way to warm notes that blend well with toasted aromas, such as coffee or pecan nuts.
Bensdorp Natural Dark will make its debut in the US at the International Baking Industry Exposition in September.
“We are delighted to introduce Natural Dark after years of development and continuous improvements,” said Steven Retzlaff, president global cocoa at Barry Callebaut Group.
“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.”
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