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FDA advances Ruby as the fourth type of chocolate after dark, milk and white

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CHICAGO, IL,U.S. – 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 United States. Ruby’s unique taste, color and composition, made from the Ruby cocoa bean, required a TMP from the FDA for it to be marketed asthe fourth type of chocolate.

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 aschocolate to the U.S. market.”

The TMP is an important step towards establishing Ruby chocolate as the fourth type standard of identity for chocolate after Dark, Milk and White chocolate.

Ruby chocolate is made from the Ruby cocoa bean; through a unique processing method,Barry Callebaut unlocks the flavor and color tone naturally present in the Ruby bean. No berries, berry flavor nor colors are added.

The TMP allows Barry Callebaut to formally measure consumer acceptance, in support of afuture petition for such a new standard of identity.

Ruby chocolate has already been welcomed as an innovative breakthrough across the globe, and has been introduced by more than 60 brands across all continents.

In the U.S., Ruby has already been successfully introduced in recentmonths as Ruby cacao bars, Ruby truffles and more.

And soon the Ruby portfolio will be extended to include decorations, IceCream coatings and more.

For more information about Ruby chocolatein the U.S., visit www.barry-callebaut.com/Ruby-is-here and Rubychocolate.com.