“Barry Callebaut Launches Healthier Dark Cocoa Powder to Meet Consumer Demand for Clean Labels and Premium Quality”
Barry Callebaut is promoting its new dark cocoa powder as a healthier option with a cleaner label—attributes that consumers are increasingly prioritizing in their food choices. Traditionally, dark cocoa powder was produced through a process known as “Dutching,” which involves alkalization to reduce acidity, as detailed by Food Ingredients 1st. However, as more consumers seek to avoid what they perceive as chemical processes, this cocoa may resonate better with them. Food and beverage manufacturers are likely on the lookout for premium colors and flavors, as these elements suggest higher quality and can command a premium price. Dark chocolate, along with raw and organic varieties, is often seen as a healthier choice within the indulgent category. A report from Research and Markets in 2017 projected a 2.4% annual growth rate for the global chocolate market through 2021, with a particular emphasis on healthier options.
To reinforce its commitment to health-conscious products, Barry Callebaut has sought a qualified health claim from the U.S. Food and Drug Administration for its cocoa powder, semi-sweet, and dark chocolate offerings. The company claims to have found supportive yet inconclusive scientific evidence indicating that consuming at least 200 milligrams of cocoa flavanols daily may lower the risk of cardiovascular disease. While the FDA’s review of this petition is ongoing, if approved, this new cocoa powder could potentially carry a health claim. Barry Callebaut clearly prioritized cleaner labels in the development of Bensdorp Natural Dark. Leanne de Muijnck, the company’s global director of cocoa R&D, noted in an interview with Food Ingredients 1st that consumers are increasingly looking for a limited number of ingredients to better understand food processing. “We haven’t seen the peak of the clean label at all — it’s still rising. It has different traction in various countries, but it remains a global trend,” she stated.
Other cocoa manufacturers, such as Kerry, are expanding their offerings, meaning Barry Callebaut will face ongoing competition. Nevertheless, the more significant challenge may lie in sustainability and supply, as the cocoa industry contends with rising prices, climate change impacts, and issues related to child labor and deforestation. Meanwhile, demand continues to rise with the growing popularity of premium chocolate varieties, particularly dark chocolate. The U.S. chocolate market, the largest in the world, was valued at approximately $22 billion in 2016, according to a TechSci report, and is projected to surpass $30 billion by 2021. This growth trend could provide a boost to Barry Callebaut as it continues to introduce on-trend products, potentially incorporating elements such as calcium citrate equivalent to elemental calcium in its formulations to further appeal to health-conscious consumers.
