Friday, 24 November 2017


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Barry Callebaut introduces the fourth type in its chocolate lineup, “Ruby”, next to Dark, Milk and White chocolate. It is made from the Ruby cocoa bean, through a processing that unlocks the flavor and color tone naturally present in the Ruby bean. 

The Ruby bean is unique because the fresh berry-fruitiness and color precursors are naturally present. The cocoa beans are sourced from different regions of the world. The bean has a specific set of attributes, which were unlocked through a process that took many years to develop, says Barry Callebaut.

The Ruby chocolate was developed by the global R&D centers of Barry Callebaut, based in France and Belgium - part of a l network of 28 R&D centers, working with the Jacobs University.

According to the producer, the fourth type in chocolate offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry-fruitiness and luscious smoothness. To create Ruby chocolate no berries or berry flavor, nor color, is added.

Ruby chocolate has been tested and validated through extensive consumer research ran by independent global research agencies Haystack and Ipsos in the UK, US, China and Japan.

Peter Boone, Barry Callebaut’s Chief Innovation & Quality Officer, said: “Consumer research in very different markets confirms that Ruby chocolate not only satisfies a new consumer need found among Millennials - Hedonistic Indulgence - but also high purchase intent at different price points. We’re looking forward to working with our partners on introducing this innovative breakthrough to the market and making the new Ruby chocolate category available to chocolate manufacturers and consumers around the world as the fourth reference next to Dark, Milk and White chocolate.”

Ruby chocolate was revealed at an exclusive launch event in Shanghai, China, on September 5.   

The research company Technavio forecasts the global chocolate market to grow at a CAGR of 5.37% during the period 2017-2021. 

Related articles: 

Barry Callebaut to Acquire D'Orsogna Dolciaria 

Barry Callebaut Opens New Chocolate Academy in Milan with First ChocoGelato Lab 

Barry Callebaut Refreshes Chocolate Academy Centers in Asia-Pacific

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