Ruby chocolate

Ruby chocolate is a variety of chocolate introduced in 2017 by Barry Callebaut, a Belgian–Swiss cocoa company.[1] The variety had been in development since 2004, and in 2015, the product was patented by Dumarche et al. credited as inventors and Barry Callebaut as assignee under patent number US 9107430, 2015.[2][3] It was unveiled at a private event in Shanghai on 5 September, 2017.[4][5] It is marketed as the "fourth" type of chocolate alongside dark, milk, and white chocolate varieties and is notable for its natural pink colour.[6][7]

Ruby chocolate
An 80-gram, pure ruby chocolate bar
TypeChocolate
CourseDessert
Place of originBelgium
Main ingredientsCocoa beans, Citric acid Petroleum ether

The chocolate is characterized by a taste that has been described as slightly sweet and sour, which is comparable to that of berries, as the chocolate's main characteristic is its acidity.[8][3] In a comparison of the phenolic content between varieties of chocolate, ruby chocolate was rated between milk and white chocolate.[3] According to standards set by the Food and Drug Administration, ruby chocolate must contain a minimum of 1.5% nonfat cacao solids and a minimum of 20% by weight of cacao fat.[9] It may contain antioxidants, spices, and other natural and artificial flavorings; however, these ingredients cannot mimic the flavours of chocolate, milk, butter, or a fruit, and it cannot contain additional colouring.[10]

The chocolate is made from "ruby cocoa beans".[5][11] These are existing botanical cocoa bean varieties that have been identified as having the right attributes to be processed into ruby chocolate.[12] While the exact production method is a trade secret, publications note industry speculation is that ruby chocolate is made with unfermented cocoa beans of Brazil Lavados, which can have a natural red-pink colour.[13][12][14] Barry Callebaut registered a patent in 2009 for "cocoa-derived material" from unfermented cocoa beans (or beans fermented for no more than three days) that become red or purple after treating them with an acid, such as citric acid, and then defatting with petroleum ether.[15][12]

It has been debated by chocolate experts whether ruby chocolate constitutes a new variety of chocolate or if it is a marketing strategy.[16] Kennedy's Confection magazine editor Angus Kennedy disputes that ruby chocolate is a new fourth variety and compared the taste to a combination of white chocolate and raspberries.[17] The public interest of the chocolate variety has been linked to the popularity of the colour pink in marketing and on social media in the 2010s, a phenomenon that is referred to as "millennial pink".[18]

Commercial availability

The first mass market release of a ruby chocolate product was on 19 January 2018, when it was introduced in a new flavour of Kit Kat bar in Japan and South Korea.[19][20] Nestlé, the manufacturers of Kit Kat, entered into an agreement with Barry Callebaut for exclusive use of the product for six months.[16] Upon release in Japan, one bar cost 400 yen (USD$3.60).[21] In April 2018, Kit Kat announced the release of the ruby chocolate in the United Kingdom and Germany.[22][23] In anticipation for Mother's Day in 2019, Kit Kat Canada announced the release of the ruby chocolate in Canada in a tweet.[24]

Various other confectionery companies have released ruby chocolate-based products including:

References
  1. Sarah Young (5 September 2017). "Scientists just invented a brand new flavour of chocolate". The Independent. Retrieved 13 September 2017.
  2. Ellis-Petersen, Hannah (6 September 2017). "'Ruby' becomes first new natural colour of chocolate in over 80 years". The Guardian. Retrieved 13 September 2017 – via www.theguardian.com.
  3. Šeremet, D., Mandura, A., Vojvodić Cebin, A., Oskomić, M., Champion, E., Martinić, A., & Komes, D. (2019). Ruby chocolate–bioactive potential and sensory quality characteristics compared with dark, milk and white chocolate. Hrana u zdravlju i bolesti: znanstveno-stručni časopis za nutricionizam i dijetetiku, 8(2), 89-96.
  4. Gordon, Clay (6 September 2017). "And RUBY Makes Four – A New Flavor and Color Join the Chocolate Family". TheChocolateLife. Retrieved 3 January 2018.
  5. Gandy, Max (19 March 2018). "Ruby Chocolate: Where to Buy It & What It Is". Dame Cacao. Retrieved 4 April 2018.
  6. "Barry Callebaut reveals the fourth type in chocolate: Ruby". www.barry-callebaut.com (Press release). 5 September 2017. Retrieved 13 September 2017.
  7. "Swiss confectioners devise fourth chocolate type: ruby". Financial Times. Retrieved 17 September 2017.
  8. Kwil, I., & Podsiadły, K. (2019). Innovations in the Chocolate Manufacture as Part of Polish Confectionery Industry. Wrocław University of Economics.
  9. Bandoim, Lana (25 November 2019). "Ruby Chocolate Is Coming: FDA Issues Temporary Permit". Forbes. Retrieved 7 March 2020.
  10. Schiller, L.J. (2019). ‘‘Ruby Chocolate’’ Deviating From Identity Standard; Temporary Permit for Market Testing [Docket No. FDA–2019–N–4844]. Food and Drug Administration.
  11. Gilchrist, Karen (6 September 2017). "Swiss confectioners invent a new kind of chocolate for the first time in 80 years". cnbc.com. CNBC. Retrieved 13 September 2017.
  12. Nieburg, Oliver (14 September 2017). "Ruby chocolate: New gem in confectionery crown or pink misfit?". Confectionery News. William Reed Business Media Ltd. Retrieved 3 January 2018.
  13. Churchill, Francis (20 October 2017). "'Ruby' chocolate aims to satisfy new consumer tastes". Supply Management. Chartered Institute of Procurement & Supply. Retrieved 3 January 2018.
  14. Jay, Janan (13 September 2017). "New ruby chocolate isn't special and probably tastes bad, says NZ expert". Stuff.co.nz. Fairfax New Zealand Ltd. Retrieved 13 September 2017.
  15. EP patent 2237677, Dumarche Arnaud; Troplin Philippe & Bernaert Herwig et al., "Process for producing cocoa-derived material", issued 2012-06-13, assigned to Barry Callebaut AG
  16. Corstjens, Marcel (2019). "The promise of targeted innovation". MIT Sloan Management Review. 60: 39.
  17. Pickering, Jasper (12 October 2017). "A chocolate expert explains what Ruby chocolate is and what it tastes like". Business Insider. Retrieved 12 August 2019.
  18. Bideaux, K. (2018). Millennial pink: From iPhone to Rihanna. Proceedings from the Conferenza del Colore.
  19. Jacey Fortin (7 September 2017). "Ruby Chocolate Wants a Place at the Table With Dark, Milk and White". The New York Times. Retrieved 13 September 2017 – via www.nytimes.com.
  20. "Nestle to launch ruby chocolate KitKat in Asia". reuters.com. Reuters. 18 January 2018.
  21. Iyengar, Rishi (18 January 2018). "Nestle is making a pink KitKat from ruby chocolate". msn.com. Retrieved 18 January 2018.
  22. "KitKat to release naturally pink 'ruby chocolate' bars". Sky News. 11 April 2018.
  23. "Weltneuheit für Europa: Nestlé produziert KitKat Ruby in Hamburg". 10 April 2018.
  24. Canada, KIT KAT (12 May 2019). "Our moms deserve a break from the ordinary, because they always make us feel like we're anything but ordinary. #HappyMothersDaypic.twitter.com/Na3XbARYbQ". @KITKATca. Retrieved 24 May 2019.
  25. Thompson, Alyse (14 May 2019). "Ruby chocolate is now available in the U.S. and Canada". Candy Industry.
  26. https://www.fft.ie/insomnia-launches-ruby-hot-chocolate/
  27. Lewis, Anna (3 January 2020). "Costa's Ruby Cocoa Hot Chocolate Will Take Your Instagram To The Next Level". delish. Retrieved 7 March 2020.
  28. Morillo, Alexis (24 January 2020). "Häagen-Dazs Has All New, Limited-Edition Ruby Cacao Ice Creams For V-Day". delish. Retrieved 7 March 2020.
  29. Myers, Anthony (10 January 2020). "Magnum ice cream receives a Ruby makeover". Confectionery News. Retrieved 7 March 2020.
  30. Peters, Lucia (29 January 2020). "Harry & David's Ruby Cacao Chocolate Collection Is A Millennial Pink Valentine Dream". Bustle. Retrieved 7 March 2020.
  31. "Starbucks bringt eine neue Frappuccino-Kreation › FM Online".
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