Pink chocolate is here. Is 'ruby' the next big thing?
CHICAGO (TNS) — The future of chocolate is looking rosy — literally.
Barry Callebaut’s ruby — a pink-hued cocoa with a slight berry flavor — officially launched in North America last week, promising to add a splash of color to cakes, bon bons, ice cream and all manner of sweets.
The Swiss chocolatier, which added no color or flavor to achieve the pink concoction, is billing its invention as the greatest innovation in chocolate since Nestle introduced white chocolate 80 years ago.
Now, if only it can get the Food and Drug Administration to agree.
Barry Callebaut, which has its North American headquarters in Chicago, has been waiting for more than a year to get permission from the FDA to market ruby as “chocolate,” with the hope of creating a fourth type of chocolate after dark, milk and white.
Read more: https://www.heraldandnews.com/news/local_news/community/pink-chocolate-is-here-is-ruby-the-next-big-thing/article_a64d3875-3dae-5aff-9aca-b643ccc39bee.html?block_id=1275161
(Klamath Falls Herald and News)
