Ruby chocolate official image Photo courtesy of Barry Callebaut

Shanghai, China - September 5, 2017

80 years after the introduction of White chocolate

• Barry Callebaut presents the fourth type in chocolate ‘Ruby’ next to Dark, Milk and White chocolate

• Ruby chocolate is an intense sensorial delight. A tension between berry-fruitiness and luscious smoothness

• Ruby chocolate is made from the Ruby cocoa bean; through a unique processing Barry Callebaut unlocks the flavor and color tone naturally present in the Ruby bean. No berries or berry flavor is added. No color is added

Today, 80 years after the launch of White chocolate as the third type after Dark and Milk, Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, reveals the fourth type in chocolate ‘Ruby’ which is made from the Ruby cocoa bean.

Ruby chocolate with cocoa Ruby chocolate has an intense taste and characteristic reddish color. Photo courtesy of Barry Callebaut

Ruby chocolate has an intense taste and characteristic reddish color.

Ruby chocolate official image Ruby chocolate has an intense taste and characteristic reddish color. Photo courtesy of Barry Callebaut

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.

Ruby chocolate official image Ruby chocolate has an intense taste and characteristic reddish color. Photo courtesy of Barry Callebaut

The bean has a specific set of attributes, which Barry Callebaut managed to unlock through an innovative process that took many years to develop.

Reveals the fourth type in chocolate ‘Ruby’ is made from the Ruby cocoa bean. Photo courtesy of Barry Callebaut

According to quantitative research performed by independent international market and consumer agency Haystack, Ruby chocolate meets a consumer need no chocolate ever did before.

Reveals the fourth type in chocolate ‘Ruby’ is made from the Ruby cocoa bean. Photo courtesy of Barry Callebaut

It’s expected that Ruby, like Dark, Milk and White chocolates will be introduced in different product categories.

Reveals the fourth type in chocolate ‘Ruby’ is made from the Ruby cocoa bean. Photo courtesy of Barry Callebaut

The invention of Ruby chocolate is the work of global R&D centers of Barry Callebaut, based in France and Belgium - part of a global network of 28 R&D centers - the Jacobs University, and over 175 years of expertise in sourcing and manufacturing.

80 years after the launch of White chocolate as the third type after Dark and Milk, Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, reveals the fourth type in chocolate ‘Ruby’ which is made from the Ruby cocoa bean. Ruby chocolate has an intense taste and characteristic reddish color. Photo courtesy of Barry Callebaut

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.

80 years after the launch of White chocolate as the third type after Dark and Milk, Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, reveals the fourth type in chocolate ‘Ruby’ which is made from the Ruby cocoa bean. Ruby chocolate has an intense taste and characteristic reddish color. Photo courtesy of Barry Callebaut

To create Ruby chocolate no berries or berry flavor, nor color, is added.

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

80 years after the launch of White chocolate as the third type after Dark and Milk, Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, reveals the fourth type in chocolate ‘Ruby’ which is made from the Ruby cocoa bean. Ruby chocolate has an intense taste and characteristic reddish color. Photo courtesy of Barry Callebaut

As part of these studies, Ruby’s consumer appeal and purchase intent have been tested, indicating consumers would buy Ruby chocolate at different price points.

Our #CEO reveals today 4th reference in #chocolate: #RubyChocolate - 80 years after introduction of #WhiteChocolate: https://buff.ly/2wAvh2B David S. Johnson, CEO & President Americas to retire; Peter Boone, currently Chief Innovation & Quality Officer, to succeed him. Photo courtesy of Barry Callebaut

Peter Boone, Barry Callebaut’s Chief Innovation & Quality Officer, said:
“Barry Callebaut has established itself as a pioneer and innovator in chocolate and cocoa, globally. 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.”

Our #CEO reveals today 4th reference in #chocolate: #RubyChocolate - 80 years after introduction of #WhiteChocolate: https://buff.ly/2wAvh2B David S. Johnson, CEO & President Americas to retire; Peter Boone, currently Chief Innovation & Quality Officer, to succeed him. Photo courtesy of Barry Callebaut

Ruby chocolate was revealed at an exclusive launch event in Shanghai, China, on September 5, 2017.


About Barry Callebaut Group

With annual sales of about CHF 6.7 billion (EUR 6.1 billion / USD 6.8 billion) in fiscal year 2015/16, the Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings,decorations and compounds.

The Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of close to 10,000 people.

The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers.

The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®.

The Barry Callebaut Group is committed tomake sustainable chocolate the norm by 2025 to help ensure future supplies of cocoa and improve farmer livelihoods.

It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.

Photo courtesy of Barry Callebaut

Contact

Barry Callebaut AG
Pfingstweidstrasse 60
8021 Zurich
Switzerland
Phone +41 43 204 04 04
Fax +41 43 204 04 00

for the international media:

Kim Ghilardi
Media Relations Manager
Barry Callebaut AG
Phone: +41 43 204 03 26
kim_ghilardi@barry-callebaut.com  

for investors and financial analysts:

Evelyn Nassar
Head of Investor Relations
Barry Callebaut AG
Phone: +41 43 204 04 23
evelyn_nassar@barry-callebaut.com  

Photo courtesy of Barry Callebaut

Source: Barry Callebaut AG

https://www.barry-callebaut.com/