Barry Callebaut, a leading manufacturer of chocolate and cocoa products, has been granted a Temporary Marketing Permit (TMP) by the U.S. Food and Drug Administration (FDA) in the United States, clearing a path for Ruby to be marketed as chocolate in the country.
It is an important step for Ruby in being recognized as the fourth type of chocolate after dark, milk, and white chocolate. Ruby’s unique taste, color, and composition, made from the Ruby cocoa bean, required a TMP from the FDA for it to be marketed as the fourth type of chocolate.
Barry Callebaut unlocks the flavor and color tone that are naturally present in the Ruby bean, with no berries, berry flavor, or colors added. It is described as an intense sensory delight, combining berry-fruitiness and luscious smoothness. The TMP allows Barry Callebaut to formally measure consumer acceptance, in support of a future petition for a new standard of identity.
“Barry Callebaut has established itself as a pioneer and innovator in chocolate and cocoa, globally. With the approval of this TMP, we will move forward with our customers in introducing Ruby as chocolate to the U.S. market,” says Peter Boone, CEO & President of Barry Callebaut Americas.
Since its reveal over two years ago, Ruby chocolate has been an innovative breakthrough across the globe, with more than dozens of brands introducing it across all continents. In the U.S., Ruby has already been successfully introduced in recent months as Ruby cacao bars, Ruby truffles, and more.