Barry Callebaut Group has announced that it has expanded its Bensdorp premium cocoa powder range to include four new products to serve a variety of cocoa applications, ranging from cookies and brownies to ice cream and beverages.

The new products include:

  • Mullica: A brown cocoa powder with intense chocolatey and mild roasted notes that performs well in ice cream and chocolate-flavored beverages.
  • Kennett: A medium red cocoa powder with a strong cocoa impact that is suitable for a wide range of applications including ice cream, beverages, syrups, cakes, and brownies.
  • Montgomery: A red cocoa powder with a well-balanced but intense cocoa flavor well suited for a wide range of bakery, dairy, and beverage applications.
  • Oxford: A dark red cocoa powder with distinguishing cocoa and roasted notes that performs well in cakes, brownies, and cookies.

“With the addition of four new Bensdorp powders, we are completing our range of premium brown and red powders,” says Hugo Van der Goes, v.p. of cocoa, Barry Callebaut North America. “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.”

Barry Callebaut will showcase these new cocoa powders at the National Confectioners Association’s annual Sweets and Snacks Expo, taking place May 23-25 in Chicago.