Ruby, the fourth type, which has been welcomed by artisans, brands and consumers across the globe, is now broadly available in the biggest chocolate and confectionery market, the United States, as well as in Canada. To obtain a US standard of identity for the breakthrough innovation, Barry Callebaut, therefore, is working closely with the FDA to begin test marketing ruby as a new chocolate product in the US, with the ultimate goal of establishing a new standard of identity reflecting ruby’s distinctive sensory profile. In the meantime, ruby will be launched in the US as ruby couverture.

The artisan proposition, Callebaut® RB1 Couverture, will be celebrated at a private chef-led event in Miami on Monday, May 20, 2019; the Food Manufacturer offering, Barry Callebaut Ruby, will be spotlighted at the National Confectioners Association’s (NCA’s) Sweets and Snacks Expo in Chicago on Tuesday, May 21, 2019. Both events will feature chef demonstrations, product application sessions, and sampling.

“Fueled by the overwhelming consumer response around the globe, Barry Callebaut collaborated with a small group of pioneering artisans over the last six months to soft launch ruby in the US marketplace. The sales of those consumer products have been very strong. As a result, to help ensure that our business partners have access to the product, we feel that now is the time to take the next step in our global roll-out campaign, and introduce ruby to the entire North American market”, said Peter Boone, CEO & President, Barry Callebaut America.