Barry Callebaut, a Chicago-based manufacturer of chocolate and cocoa products, has been granted a Temporary Marketing Permit (TMP) by the Food and Drug Administration (FDA), 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.
Peter Boone, CEO and president of 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 as chocolate to the U.S. market.”
The company says the TMP is an important step toward establishing Ruby chocolate as the fourth type standard of identity for chocolate after dark, milk and white chocolate. It is made from the Ruby cocoa bean. No berries, berry flavor nor colors are added during processing. Barry Callebaut says the TMP allows the company to formally measure consumer acceptance, in support of a future petition for such a new standard of identity.
Ruby chocolate has been introduced by more than 60 brands across all continents. In the U.S., it has already been seen in recent months as Ruby cacao bars, Ruby truffles and more. And soon, the portfolio will be extended to include decorations, ice cream coatings and more.