Ruby chocolate to be sold in the US by Barry Callebaut

Barry Callebaut has received a temporary marketing permit (TMP) from the US Food and Drug Administration (FDA) for its ruby chocolate.

The Swiss chocolate and cocoa products company stated that the permit has cleared the way to market ruby cocoa products as chocolate in the US. It is produced using ruby cocoa beans and will be marketed as the fourth type of chocolate.

Barry Callebaut Americas CEO and president Peter Boone said: “Barry Callebaut has established itself as a pioneer and innovator in chocolate and cocoa, globally. With the approval of this temporary marketing permit, we will move forward with our customers in introducing ruby as chocolate to the US market.”

Barry Callebaut produces this chocolate using a unique processing method, which has helped the company to unlock the flavour and colour tone that is naturally present in the ruby bean. The chocolate is also free from berries, colours and berry flavour.

With the new permit in place, Barry Callebaut will be able to gather consumer feedback in the US market. Based on the response of the US customers, the company intends to work with the US Food and Drug Administration (FDA) towards recognising ruby chocolate with its own standard of identity.

The company noted that the TMP will provide a platform for establishing its ruby chocolate as the fourth type standard of identity for chocolate, after dark, milk and white chocolate.

Ruby chocolate has already been introduced in the US market as ruby cacao bars and ruby truffles. Going forward, it will also be used for ice cream decorations, chocolate coatings and more.