Barry Callebaut has been granted a temporary marketing permit (TMP) by the US Food and Drug Administration (FDA), clearing the way to market ruby as chocolate in the US.
According to the Swiss chocolatier, ruby’s taste, colour and composition required a TMP from the FDA for it to be marketed as the fourth type of chocolate.
The product, which was launched in Shanghai in late 2017, has since been introduced by more than 60 brands globally, including Nestlé’s KitKat.
“With the approval of this TMP, we will move forward with our customers in introducing ruby as chocolate to the US market,” said Peter Boone, CEO and president, Barry Callebaut Americas.
Barry Callebaut said 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.
In the US, ruby has been launched in recent months as ruby cacao bars and ruby truffles. The portfolio will soon be extended to include decorations and ice cream coatings.
Earlier this year, Barry Callebaut’s marketing director EMEA Sofia Popova told FoodBev that ruby is unlocking new doors and opportunities in the confectionery market.
“It’s unique in taste and colour, and what’s particularly interesting is that the taste and the colour of the chocolate comes from the ruby bean and the unique processing method that Barry Callebaut applies to get it from bean to bar,” she said.
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