• Information

    Innovation Through the Ruby Cocoa Bean

    08 September 2017
    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. The 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. “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,” Herwig Bernaert, Director of Global R&D at Barry Callebaut,  tells FoodIngredientsFirst.

Related Content

Articles On FoodIngredientsFirst

Collapse

Business News 16 November 2017

UK food innovation center notches up support for 100 SME businesses

16 Nov 2017 --- Scientists and business experts working together at the Food Innovation Centre at the University of Nottingham, United Kingdom, have now helped over 100 food and drink businesses to tackle some of their innovation challenges or create inventive new products.

Regulatory News 16 November 2017

Two-thirds of global cocoa supply agree on actions to eliminate deforestation

16 Nov 2017 --- At the UN Climate Change Conference (COP23), top cocoa-producing countries Côte d’Ivoire and Ghana announced far-reaching Frameworks for Action with leading chocolate and cocoa companies to end deforestation and restore forest areas.

Food Ingredients News 14 November 2017

IOI Loders Croklaan to debut healthier chocolate filling fat

14 Nov 2017 --- IOI Loders Croklaan is launching a “breakthrough” chocolate filling fat that reduces saturated fatty acid (SAFA) content by 30 percent while maintaining excellent texture stability and delivering a superior cool-melting effect. 

More Articles

Video Interviews

Collapse

14 November 2017

article image Passion fruit as a flavor to watch

Passina sees opportunities for innovation with passion fruit, so its theme for Anuga was “innovation with passion.” It has developed many drinks with passion fruit, including its Detox Smoothie, which also comes in coconut, mango, turmeric and ginger flavors. The trending ingredients of turmeric and ginger help to fight inflammation, and Joyce Ligtvoet says they are not difficult to combine with juices. Passina’s pink lemonade is sweetened with agave syrup in order to make it a lemonade with no added sugar. In addition, this year the company has created chocolates with passion fruit inside and a dairy concept of cheesecake with passion fruit topping. “In some countries, it’s very popular and very common, but I think it can be explored much more in other countries as well,” Ligtvoet says of passion fruit.  


08 September 2017

article image Hedonistic Indulgence in Chocolate

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. Bas Smit speaks to FoodIngredientsFirst about Hedonistic Indulgence. 


More Videos