Ruby chocolate is recognized around the world as a growing food trend for 2019 by research agencies and food experts. The fourth type of chocolate was introduced by Barry Callebaut in September of 2017. It was the first new natural color for chocolate in more than 80 years since Nestle SA made white chocolate bars for the marketplace.
Ruby chocolate is described as an intense sensory delight, combining berry-fruitiness and luscious smoothness. It gets its pinkish hue and fruity flavor through a unique processing that doesn’t use berries, berry flavor, or added colors.
This groundbreaking chocolate has taken the food world by storm. It has been awarded for its innovation, including the Ruby Award for Supplier Innovation at the 2018 Sweets and Snacks Expo in Chicago. The award was created to honor cutting-edge developments from industry suppliers that advance confectionery manufacturing.
“Since its launch, the interest in and praise for this fourth type of chocolate have been overwhelming. We are proud to see that eleven brands will be launching Ruby chocolate this year, and that’s just at ISM (Institute for Supply Management’s annual conference),” says Pablo Perversi, Chief Innovation, Sustainability & Quality Officer and Global Head of Gourmet at Barry Callebaut.
Chefs and chocolatiers from around the world are praising Ruby chocolate for its unique taste and pairing opportunities. John Downs, President and CEO of the National Confectioners Associations, said that it is “one of the biggest breakthrough inventions in the chocolate category in more than 150 years.”