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    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.

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Food Ingredients News 25 May 2018

Nestlé’s research shake-up promises to accelerate cutting-edge innovation

25 May 2018 --- Nestlé is strengthening its R&D operations by bringing together its two scientific discovery units, the Nestlé Research Center (NRC) and the Nestlé Institute of Health Sciences (NIHS), to build one “impactful organization.” Nestlé Research will be a combination of what the group describes as “world-renowned research facilities,” with highly complementary capabilities capable of taking the research work of Nestlé to a new level.

Food Ingredients News 24 May 2018

Pick up a praline: Pecan Deluxe plugs nut-based opportunities

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Food Ingredients News 22 May 2018

Barry Callebaut expands dairy-free chocolate portfolio

22 May 2018 --- Barry Callebaut has announced the expansion of its dairy-free chocolate product portfolio, the new Pathway range which is set to premiere at this year’s annual Sweets & Snacks Expo in Chicago, Illinois on May 22-24, 2018. With consumers demanding more dairy-free options across food categories, Pathway offers a range of dairy-free chocolate solutions, that is ready to use for myriad applications, including confectionery, baked goods, cereals and snack products.

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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. 


07 September 2017

article image The Fourth Category of Chocolate: Ruby Chocolate Reveal – Shanghai

Barry Callebaut CEO Antoine de Saint-Affrique discusses the 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, earlier this week.  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. “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,” says de Saint-Affrique.