Cocoa processor Barry Callebaut has revealed the “fourth type of chocolate” known as Ruby, the first new chocolate colour created since white chocolate was unveiled 80 years ago.
Ruby chocolate joins the ranks of white, dark and milk chocolate and has a pink hue, without the use of added colours.
It is made from the Ruby cocoa bean – through a novel processing method – that unlocks the “flavour and colour tone” naturally present in the Ruby bean, said Barry.
Peter Boone, Barry Callebaut’s chief innovation and quality officer, said: “Consumer research in very different markets confirms that Ruby chocolate not only satisfies a new consumer need found among Millennials – hedonistic indulgence – but also high purchase intent at different price points.”
“We’re looking forward to working with our partners on introducing this innovative breakthrough to the market and making the new Ruby chocolate category available to chocolate manufacturers and consumers around the world as the fourth reference next to dark, milk and white chocolate.”