In September 2017, swiss chocolate maker, Barry Callebaut, unveiled the “fourth kind of chocolate” made from the ruby cocoa bean. Now, the company has secured a Temporary Marketing Permit (TMP) from the FDA, clearing the way to market Ruby as chocolate in the US.
The TMP is a critical hurdle for the company to be able to market its Ruby product as the fourth standard of identity for chocolate alongside milk, dark and white.
With the approval in place, the company and its customers can now introduce Ruby as chocolate to the US market.
Ruby chocolate has already been introduced by more than sixty brands across all continents. In the US, it has already been successfully introduced in recent months as Ruby cacao bars, Ruby truffles and more.