Barry Callebaut has been granted a Temporary Marketing Permit (TMP) by the Food and Drug Administration (FDA) in the United States, clearing the way to market Ruby as chocolate in the country.
In a statement, the company said: “After passing this important regulatory milestone, Barry Callebaut will continue to work closely with the US Food and Drug Administration (FDA) toward recognizing Ruby chocolate with its own standard of identity.”
Ruby’s unique taste, color and composition, made from the Ruby cocoa bean, required a TMP from the FDA for it to be marketed as the so-called ‘fourth type’ of chocolate, after Dark, Milk and White variations that have been introduced at various stages down the years.
Pioneer and innovator
Peter Boone, CEO & president, Barry Callebaut Americas, said: “Barry Callebaut has established itself as a pioneer and innovator in chocolate and cocoa, globally. With the approval of this TMP, we will move forward with our customers in introducing Ruby as chocolate to the US market.”
The TMP is an important step towards establishing Ruby chocolate as the fourth type standard of identity because it is made from the Ruby cocoa bean; through a unique processing method, using the flavor and color tone naturally present in the Ruby bean.
Barry Callebaut claims that no berries, berry flavor nor colors are added to its new type of chocolate.
Consumer acceptance
The TMP allows the company, the world’s leading manufacturer of high-quality chocolate and cocoa products, to formally measure consumer acceptance, in support of a future petition for such a new standard of identity.
Ruby chocolate has already been introduced as an innovative breakthrough across the globe, since its launch in Shanghai in 2017 and has been introduced by more than 60 brands across all continents.
In the US, Ruby has already been successfully introduced in recent months as Ruby cacao bars, and Ruby truffles and more.
Barry Callebaut says the Ruby portfolio will now be extended to include decorations, ice cream coatings “and more”.