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.”

Having made its first appearance in the UK market at the end of 2017, Ruby Chocolate is made using a unique type of cocoa bean with a particular process to give the chocolate its' pink color. It delivers a taste that is described as “sweet yet sour” as it has very little of the cocoa flavor traditionally associated with all other types of chocolate. This unique new chocolate flavor is said to tap into a new market need, going beyond what can be offered by milk and white chocolate. It is set to create a buzz among the 18-34-year-old demographic who are increasingly looking for food and ingredients that are both visually satisfying and offer an exciting flavor experience.

Synergy Flavours was reluctant to provide further details in the process they use, as “it would enable our competition to know how the flavor has been produced,” according to Evans.

Barry Callebaut launched Ruby chocolate in September 2017, but Evans says that there is neither a partnership in place with Barry Callebaut, nor are they in direct competition with them as they manufacture chocolate and Synergy is a flavor company. “What we have done is produce a new chocolate flavor in line with market trends which allows manufacturers to capture the flavor of ruby chocolate in a whole range of applications where it might not be practical to use the chocolate itself,” he says.

“The versatile Ruby chocolate flavor can be used in a range of applications from dairy to bakery, sauces to sports nutrition. In fact, chocolate flavors are the most popular flavors in the sports nutrition flavors that we produce,” he explains. 

The Ruby Chocolate flavor captures the unusual juxtaposition of sweet and sour with a creamy mouthfeel and fruity notes. With the addition of this innovative new profile, Synergy’s chocolate flavor range stands out from the crowd.

Evans comments further: “It was important to us to be able to develop a flavor and bring it to market as soon as possible after the UK launch of the first Ruby chocolate bar by Fortnum and Mason in April of this year. 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. This is the first time since white chocolate was introduced in 1930 that there has been a new chocolate flavor on the market and we are certain that this is going to help drive growth product in the bakery, desserts, confectionery and sports nutrition markets for many years to come.”

“We are very proud that the launch of Ruby chocolate has inspired different companies. The 4th type of chocolate is unique in its taste because it's made from the Ruby cocoa bean. No berries, berry flavor or color are added to this innovative breakthrough in the world of chocolate. Ruby chocolate is the result of more than ten years of research and development. A unique process unlocks the flavor and color tone that are naturally present in the Ruby cocoa bean. Ruby chocolate is authentic chocolate, created with respect for Mother Nature. There's no artificiality and hence it's so appreciated by consumers across the world,” Bas Smit, Global Vice President Marketing at Barry Callebaut, tells FoodIngredientsFirst.

Synergy’s new Ruby Chocolate adds a signature flavor to a range of market applications including cakes, desserts and sports nutrition beverages. The new Ruby Chocolate flavor will be promoted in early Autumn, so that it is ready for manufacturers who are considering Valentine’s Day 2019 and will also feature as a key profile in the Synergy chocolate range which includes milk, white, dark and cocoa chocolate profiles, according to Synergy.

By Elizabeth Green