Annual Report 2013/14
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Barry Callebaut awakens sleeping beauty cocoa brand Bensdorp® - It’s amazing what you can do with cocoa …

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November 18, 2013
Overview
  • Brand’s repositioning underlines the multifold ways in which Bensdorp® cocoa powder can be applied
  • Bensdorp® cocoa powders bring chocolate taste and color where chocolate can’t go
  • Highlights at the FIE: ‘Red Cameroon’ and defatted cocoa powders in bakery applications

Wieze/Belgium, November 18, 2013 – Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, has revamped its Bensdorp® brand. By doing so, the company wants to underscore its role in the cocoa powder market. Building on its Dutch heritage, the Bensdorp®  brand  has become throughout the years an internationally established value in the cocoa landscape. ‘Bringing chocolate taste and color where chocolate can’t go but Bensdorp® cocoa powder definitely can. …’ is the Bensdorp® motto. The brand offers premium cocoa powders that turn food applications such as dairy desserts, ice cream, dairy drinks, water based and bakery products into indulging delights.

These “finessence” cocoa powders are the results of the experience Bensdorp® has built up in the cocoa business over the past 170 years. The brand, founded by Gerardus Bensdorp, has transferred this know-how to the 25 countries where it is currently present.  Bensdorp® offers more specialty powders than anyone else. The range is almost endless: certified, origin and QPP cocoa powders as well as an amazing range of colors and different tastes.

Over the years, Bensdorp® has learned to create the finest cocoa matches for the most specific food concepts, in which exploring taste, color and texture are ongoing focal points. Witnesses of this expertise are: the seductive colored ‘Red Cameroon’ cocoa powder and the versatile defatted cocoa powder, to be tasted in applications at the FIE fair.

Thanks to its global presence, Bensdorp® knows how to find the best cocoa crops and dedicated farmers with whom it shares its know-how of agricultural practices and cultivation techniques.

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Barry Callebaut:

With annual sales of about CHF 4.9 billion (EUR 4.0 billion / USD 5.2 billion) in fiscal year 2012/13, Zurich-based Barry Callebaut 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 company runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of over 8,500 people.

Barry Callebaut 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®.

Barry Callebaut is committed to a sustainable cocoa production through its “Cocoa Horizons” initiative, and to help ensure future supplies of cocoa as well as improve farmer livelihoods.

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High-res pictures:
http://www.flickr.com/photos/finn_pr/sets


Contacts

Media Contact at Barry Callebaut 
Sofie De Lathouwer
Marketing Director FM Western Europe
Phone: +32 (0) 53-73.03.32
E-mail: sofie_de_lathouwer@barry-callebaut.com        

Media Contact at FINN PR
Jo Detavernier
Sr. Consultant
FINN Public Relations
Phone: +32 (0) 486 45 69 81
E-mail: jo.detavernier@finn.be