• 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

Food Ingredients News20 September 2017

Symrise eyes new opportunities within vanilla

20 Sep 2017 --- Symrise has gained new perspectives on the queen of spices – vanilla. Together with six taste experts and influencers from the millennial generation, the global supplier of flavors has developed new ideas of how an age-old flavor can be used in modern cuisine.

Food Ingredients News20 September 2017

DouxMatok gets US$8.1 million funding for sugar reduction solution

20 Sep 2017 --- DouxMatok, a developer of targeted flavor delivery technologies, has announced US$8.1m in funding to commercialize its patented sugar reduction solution by the end of 2018. Tests conducted by food and beverage multi-nationals have confirmed that, when using DouxMatok sugars, they can reduce up to 40 percent of the sugar content in their products, while retaining the same taste profile, reports the company’s press release. The funding round was led by Israel’s largest Venture Capital fund, Pitango, with the participation of existing shareholders, including Gil Horsky and FoodLab Capital.

Business News15 September 2017

“Dirty cocoa beans” getting into the supply chain

15 Sep 2017 --- UK national newspaper, The Guardian, has written an expose about what it describes as “dirty cocoa” following an investigation which involved the news organization visiting the Ivory Coast, where much of the world’s cocoa grows. The article – entitled “Chocolate industry drives rainforest disaster in Ivory Coast” says the world’s chocolate industry is “driving deforestation on a devastating scale in West Africa.”

More Articles

Video Interviews

Collapse

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. 


More Videos