Barry Callebaut unveils a fourth type of chocolate: Ruby

9b450bb0-b6bd-459f-8a30-08ddf4f82a9farticleimage.jpg

05 Sep 2017 --- Leading manufacturer of cocoa and chocolate, Barry Callebaut, has today launched a fourth type of chocolate – Ruby chocolate. Next to dark, milk and white chocolate, and 80 years after the introduction of white chocolate, Barry Callebaut revealed its newest innovation in Shanghai, China. Ruby chocolate is made from the Ruby cocoa bean and through unique processing Barry Callebaut has unlocked the fruity flavor and vibrant color of Ruby, naturally present in the cocoa bean itself. 

According to research performed by consumer agency Haystack, Ruby chocolate meets consumer needs in a way no chocolate has ever done before.

This fourth type of chocolate offers a totally new taste experience, Barry Callebaut reports. Ruby chocolate has an intense taste and characteristic reddish color. The ruby bean is unique because the fresh berry fruitiness and color are naturally present.

Click to EnlargeThe cocoa beans can be found in many different regions of the world. The bean has a specific set of attributes, which Barry Callebaut has managed to unlock through an innovative process that took several years to develop. 

Speaking to FoodIngredientsFirst at the launch, Antoine de Saint-Affrique, CEO of Barry Callebaut, says: “Shanghai is ideal for the launch of a new global product; it is a vibrant city with a lot to offer. [...] No other city was a better fit for something that is a truly innovative launch. We are passionate about taste and quality, we are always looking for new ways to help our customers excite the final consumers – this is how Ruby chocolate came about.” You can view to the full interview with de Saint-Affrique here

According to de Saint Affrique, this new chocolate is on target for the Asian and Chinese markets, in particular. 

“It speaks to youngsters, red is an important color in Asian cultures, but it also has a broad appeal,” he states. “Taste preferences differ all over the world. Ruby chocolate has a mainstream chocolate taste but with the added dimension of fruity flavors. China is only at the start of the chocolate journey; symbolic exploring and discovery trail, there’s still a lot more that can be done.”
 
“Chinese tastes are different to what you find in Japan or England, consumers are looking for the right balance between sweet and sour, which Ruby chocolate has, [making] it very appealing for those palettes and markets.” 

The new type of chocolate offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between fruitiness and smoothness. To create Ruby chocolate no berry flavors or colors are added. 

Peter Boone, Barry Callebaut’s Chief Innovation & Quality Officer, says: “Barry Callebaut has established itself as a pioneer and innovator in chocolate and cocoa, globally. Consumer research in very different markets confirms that Ruby chocolate not only satisfies a new customer need found among Millennials – Hedonistic Indulgence – but also high purchase intent at different price points. We’re looking forward to working with our new 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 to dark, milk and white chocolate.”

Herwig Bernaert, Director of Global R&D at Barry Callebaut, says: “It’s one of most exciting days of the last few years for us and a turning point for Barry Callebaut. We have been working for a very long time to develop this chocolate (more than 10 years), so we are very excited to finally launch this innovation.” 

Click to Enlarge
Herwig Bernaert, Director of Global R&D at Barry Callebaut 

“The bean we use you can find everywhere and anywhere, that’s what makes Ruby chocolate so exciting and innovative because it is already here on the planet. At the time we didn’t know what to do with it, like many innovations, but a few years ago we started to work on it and it came together in the perfect way,” he tells FoodIngredientsFirst.

“The market is fully ready for this one – millennials are looking for something new and exciting, this chocolate fits the needs of the target audience,” Bernaert says, “If you look at innovation in chocolate, the biggest event was 80 years ago with white chocolate, this time we have it, it’s the right time to share, and so we came up with Ruby chocolate.”

“Inside the bean, there are more than twenty-thousand components. We have to look at the various components to see which had the potential of developing a new chocolate color and taste. You can find the components in every cocoa bean but by going through the right process you can unlock this new reddish color in combination with the very nice fruity taste.” 

The taste is giving chefs many new opportunities in flavor combinations. “Food pairing with Ruby chocolate really works well. It’s not limited to one flavor in chocolate; it’s a whole area of chocolate that we have today but even more because of the taste. The fruity acidic flavor is giving chefs new opportunities to play with this amazing chocolate,” adds Bernaert. 

De Saint-Affrique adds: “Ruby chocolate is a long-term commitment for Barry Callebaut and it will be around hopefully in 80 years from now.” 

Click to EnlargeYou can listen to a podcast from the event with Antoine de Saint-Affrique, Herwig Bernaert and Bas Smit, Head of Global Marketing at Barry Callebaut here

It is expected that Ruby, like dark, milk and white chocolate will be introduced in many product categories, doing particularly well in confectionery and desserts. 

The invention of Ruby chocolate is the work of global R&D centers of Barry Callebaut, in France and Belgium and the Jacobs University as well as over 175 years of expertise in sourcing and manufacturing. 

By Elizabeth Green in Shanghai

To contact our editorial team please email us at editorial@cnsmedia.com

Barry Callebaut

Collapse

With annual sales of about CHF 6.7 billion (EUR 6.1 billion / USD 6.8 billion) in fiscal year 2015/16, the Zurich-based Barry Callebaut Group 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 Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of close to 10,000 people. The Barry Callebaut Group 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®. The Barry Callebaut Group is committed to make sustainable chocolate the norm by 2025 to help ensure future supplies of cocoa and improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.

Related Articles

Food Ingredients News

Ruby chocolate flavor: Synergy launches “sweet yet sour” chocolate profile

13 Aug 2018 --- Synergy Flavours has launched a newly developed Ruby Chocolate flavor to add to its wide range of chocolate flavor profiles. Speaking to FoodIngredientsFirst, Hugh Evans, Marketing Manager for Europe and Asia at Synergy Flavours says: “Our team of flavorists were able to use sensory analysis results directly from Ruby chocolate itself, resulting in them being able to capture the most authentic flavor possible.”

Food Ingredients News

Weekly Roundup: Hershey beats Q2 expectations, Ruby Kit Kat lands in Ireland

27 Jul 2018 --- Hershey has released its Q2 results this week and reported a profit of US$226.9 million, beating analysts expectations. Meanwhile, Ruby Kit Kat is now available in Ireland as of this week, after the success of its launches in several Asian and European markets. Also this week, Roquette is celebrating the 40th anniversary of its presence in the US and Campden BRI opened a new virology laboratory to support its virus services for a range of foods including ready-to-eat products, fresh produce, bivalve shellfish and pork products.

Food Ingredients News

Barry Callebaut hails volume growth “significantly above global chocolate confectionery market”

16 Jul 2018 --- Barry Callebaut has released its nine-month key sales figures for the fiscal year 2017/18 which has shown good group momentum and volume growth that is significantly above the global chocolate confectionery market, according to the company. In the first nine months of fiscal year 2017/18 (ended May 31, 2018), the manufacturer of high-quality chocolate and cocoa products grew its sales volume by 6.9 percent to 1,512,853 tons.

Food Ingredients News

World Chocolate Day: Despite health concerns, chocolate popularity still strong in NPD

07 Jul 2018 --- Today marks World Chocolate Day 2018 and July 7 is dedicated to all things cocoa-based. Despite concerns about health and obesity, chocolate remains a popular treat worldwide. World Chocolate Day supposedly marks the day when chocolate was first brought to Europe in 1550 and has been observed since 2009 globally. However, there has been a slight shift in consumer tastes. The focus on obesity and the health agenda has made many consumers transfer allegiance to lower sugar and fat confectionery products. However, to ensure chocolate is still a firm favorite for many years to come, confectionery manufacturers have been working hard to offer healthier versions of existing products, as well as new innovations.

Food Ingredients News

Sustainable cocoa farming: Barry Callebaut intensifies cooperation with Ghana and Ivory Coast authorities

06 Jun 2018 --- Barry Callebaut has joined forces with cocoa authorities in Ghana and the Ivory Coast to clear and replant trees infected with the swollen-shoot virus (CSSV) disease. The move comes as part of a more comprehensive project working towards a model for sustainable cocoa farming. The manufacturer of high-quality chocolate and cocoa products has signed letters of intent with both the Ghana Cocoa Board (COCOBOD) and the Coffee Caco Council of Côte d’Ivoire (Conseil Café Cacao).

More Articles