Barry Callebaut announces clean label Bensdorp Clean additions to brand


20 Sep 2017 --- Barry Callebaut has announced the expansion of its Bensdorp range to include Bensdorp Clean Brown and Bensdorp Clean Red, which it describes as “traditional cocoa color and flavor, now with a cleaner label.” The new additions to the Bensdorp brand, made with baking soda instead of other alkalizing agents will be presented at SupplySide West next week.

“We are proud to offer a sophisticated solution to meet increasing demand for recognizable ingredients on-pack,” says Leanne de Muijnck, Global Director of Cocoa R&D. “Bensdorp Clean provides truly rich colors and flavors while being processed with baking soda, a consumer-friendly ingredient. The new powders provide all of the traditional benefits of alkalized Bensdorp powders but with a cleaner label.”

Clean label targeted
The new product is certainly aimed at the clean label consumer. “Today’s consumers desire clean labels – familiar ingredients with names they can understand and pronounce,” the Barry Callebaut press release states. “Bensdorp Clean is a new product from Barry Callebaut that rises to the challenge.”

Bensdorp Clean cocoa powders are thus processed with baking soda instead of other alkalizing agents. Barry Callebaut points out that this allows companies to declare Bensdorp Clean cocoa powders on ingredients labels as “cocoa processed with baking soda” instead of “cocoa processed with alkali.”

The product launch comes as clean label ice cream is becoming more popular in the US, according to the company. This purchase behavior “confirms the notion that consumers will gravitate toward products with ingredients they trust and can easily understand, even when they’re seeking an indulgence.”

Barry Callebaut also cites its own statistics to show a positive reaction to cocoa processed with baking soda instead of an alkali. It points out that 60 percent say they would prefer to purchase a product with baking soda, 50 percent think it’s more premium and 60 percent agree that it’s an improvement.

Around 40 percent of consumers would pay more for a product that contains cocoa powder processed with baking soda instead of cocoa processed with alkali, the company adds.

Bensdorp Clean still delivers the rich cocoa color and flavor expected from an alkalized powder but provides a clean label alternative. The product is listed as coming in two varieties: Bensdorp Clean Brown, which is described as “subtle roasted and bitter notes for a mild cocoa flavor,” and Bensdorp Clean Red, which is described as “intense flavor with subtle bitter and more robust roasted notes.”

The product’s potential applications include baked goods, ice creams, beverages and any application where a company would use an alkalized cocoa, the company concludes.

Barry Callebaut


With annual sales of about CHF 6.7 billion (EUR 6.1 billion / USD 6.8 billion) in fiscal year 2015/16, the Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of close to 10,000 people. The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®. The Barry Callebaut Group is committed to make sustainable chocolate the norm by 2025 to help ensure future supplies of cocoa and improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.

Related Articles

Food Ingredients News

Cocoa farming first: Ghana farmers granted ownership of timber trees

22 Mar 2018 --- For the first time in Ghana, cocoa farmers have obtained official ownership of valuable non-cocoa trees on their farms, in a bid to tackle the problems of deforestation and climate change.

Food Ingredients News

Rebranding grape waste – could it contribute to a clean label?

21 Mar 2018 --- Researchers have come up with a novel use for leftover grape waste that gets discarded when making wine – turning the seeds, stalks and skins into commercial applications like prolonging the shelf life of fatty foods.

Food Ingredients News

Cargill starts production of optimized stevia extract

20 Mar 2018 --- Cargill has officially started producing EverSweet,  a zero-calorie, next-generation sweetener made with two of the best tasting sweet compounds found in the stevia leaf, Reb M and Reb D.

Food Ingredients News

Tackling food waste: Ingredients are often the unsung hero, claims IFAC chief

16 Mar 2018 --- Food waste has been an industry concern for some time and there are a multitude of ingredients available that manufacturers can use to both extend shelf-life and fulfill consumer expectations for quality, safety and experience. The European Commission (EC) recently released a study investigating the relationship between date marking on food labels and food waste and according to the International Food Additives Council chief, Robert Rankin, ingredients are often the unsung hero.

Food Ingredients News

Next-generation stevia: A new wave of extracts

13 Mar 2018 --- Natural sweeteners, including stevia, have been trending amid the clean label boom. With 2018 set to be a big year for sugar reduction and with sugar taxes coming into effect in the UK and Ireland, many ingredients suppliers are looking to innovate even further in the space of sugar reduction with new and emerging sweeteners, including stevia extracts.

More Articles