Barry Callebaut has announced its latest expansion with ruby chocolate as it looks to unlock new segments of the bakery and snacks sector by introducing the ruby baking chocolate chip into its North American portfolio.
The ruby chip will fall into its category of the Intense Indulgence solutions, which represents attitudes of consumers who are dedicated to enjoying life to the fullest, the company say, and seek out products that are a feast for the eyes and taste buds.
The company’s expansion with ruby chocolate is part of its commitment to the premium and flavour-forward product range.
“Ruby Chocolate continues to set Barry Callebaut apart as an innovator in the confectionery industry,” said Steve Woolley, President and CEO Americas, Barry Callebaut. ”We are excited to enter the baking and snack segments with our North American rollout of the ruby chocolate chip and continue expanding our Intense Indulgence portfolio to bring unique and unprecedented products to our customers.“
Ruby chocolate, which had been in the making for more than a decade prior to its release in 2017, combines berry fruitiness and smoothness. The berry fruitiness and colour tone are naturally present in the ruby cocoa beans without the use of colours or flavours, Barry Callebaut say. The beans are Cocoa Horizons certified, which works directly with farmer groups to support their training.
“Ruby Chocolate broke the mould in 2017 and we are proud to continue to champion this unparalleled chocolate,“ added Laura Bergan, Director of Brand Marketing at Barry Callebaut. ”We are thrilled to partner with food manufacturers from across North America to distribute the ruby chocolate chip and introduce a new audience to this delicious innovation.“
Food manufacturers will now be able to expand their new product offerings by leveraging the company’s ruby chocolate portfolio, including the new chocolate baking chip. Its availability in Barry Callebaut’s Intense Indulgence portfolio is in addition to other solutions including butterscotch chips, marshmallow chips, lemon chips and caramel aura baking chips.
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Caitlin Gittins
Editor, International Bakery
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