More news: Food/Culinary
Agency / Source: Barry Callebaut AG

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FDA Advances Ruby as the Fourth Type of Chocolate after Dark, Milk and White - Barry Callebaut has been granted a Temporary Marketing Permit (TMP) by the Food and Drug Administration (FDA) in the United States - FDA.gov / RubyChocolate.com / Barry-Callebaut.com
FDA Advances Ruby as the Fourth Type of Chocolate after Dark, Milk and White

 

PRZOOM - /newswire/ - Zurich, Switzerland, 2019/11/26 - Barry Callebaut has been granted a Temporary Marketing Permit (TMP) by the Food and Drug Administration (FDA) in the United States - FDA.gov / RubyChocolate.com / Barry-Callebaut.com. BARN

   
 
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• The U.S. Food and Drug Administration (FDA) Grants Temporary Marketing Permit for Ruby chocolate;
• FDA allows Ruby to be marketed as chocolate under a Temporary Marketing Permit;
• Ruby chocolate has a unique fresh berry-fruity taste and a pink hued color. Ruby chocolate is made from the Ruby cocoa bean. No berry flavors or colors are added.

After passing this important regulatory milestone, Barry Callebaut will continue to work closely with the U.S. Food and Drug Administration (FDA) toward recognizing Ruby chocolate with its own standard of identity.

Barry Callebaut has been granted a Temporary Marketing Permit (TMP) by the Food and Drug Administration (FDA) (fda.gov) 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 as the fourth type of chocolate.

"Barry Callebaut has established itself as a pioneer and innovator in chocolate and cocoa, globally. With the approval of this Temporary Marketing Permit, we will move forward with our customers in introducing Ruby as chocolate to the U.S. market."
Peter Boone, CEO & President, Barry Callebaut Americas

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 a future 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 recent months 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 chocolate in the U.S., visit barry-callebaut.com/Ruby-is-here and Rubychocolate.com/.

 
 
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Agency / Source: Barry Callebaut AG

 
 

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FDA Advances Ruby as the Fourth Type of Chocolate after Dark, Milk and White

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Rubychocolate.com | Barry Callebaut AG
Contact: Frank Keidel - Barry-Callebaut.com 
+41 76 399 69 06​ frank_keidel[.]barry-callebaut.com
 
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