Bideaux, K. (2018). Millennial pink: From iPhone to Rihanna. Proceedings from the Conferenza del Colore. Barry Callebaut reveals the fourth type in chocolate: Ruby". www.barry-callebaut.com (Press release). 5 September 2017 . Retrieved 13 September 2017. The public interest of the pink chocolate variety has been linked to the popularity of the color pink in marketing and on social media in the 2010s, a phenomenon that is referred to as "millennial pink". [21] Commercial availability [ edit ] KitKat's Japanese Ruby Chocolate, introduced in 2018 Bandoim, Lana (25 November 2019). "Ruby Chocolate Is Coming: FDA Issues Temporary Permit". Forbes . Retrieved 7 March 2020.

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Jay, Janan (13 September 2017). "New ruby chocolate isn't special and probably tastes bad, says NZ expert". Stuff.co.nz. Fairfax New Zealand Ltd . Retrieved 13 September 2017. Bachmann, a confectionery based in Lucerne, released several ruby chocolate products in May 2018, including pure bars. [28] The Barry Callebaut ruby chocolate is characterized by a taste that has been described as slightly sweet and sour, which is comparable to that of berries, as the chocolate's main characteristic is its acidity. [11] [10] In a comparison of the phenolic content between varieties of chocolate, ruby chocolate was rated between milk and white chocolate. [10] According to a 15-month temporary marketing permit granted by the Food and Drug Administration in the United States in 2019, ruby chocolate is defined as "the solid or semiplastic food prepared by mixing and grinding cacao fat with one or more of the cacao ingredients (namely, chocolate liquor, breakfast cocoa, cocoa and lowfat cocoa), citric acid, one or more of optional dairy ingredients, and one or more optional nutritive carbohydrate sweeteners", and it must contain a minimum of 1.5% nonfat cacao solids and a minimum of 20% by weight of cacao fat. [12] [13] Under the temporary marketing permit, the product does not contain added colouring and although it may contain antioxidants, spices, and other natural and artificial flavorings, these ingredients cannot mimic the flavors of chocolate, milk, butter, berries, or other fruit. [13] The FDA said the product meets "most of the current standards for cacao products", but "deviates from the current standards of identity for chocolate products in terms of its final composition, taste, and color". [13] A broken ruby bar with caramelised almonds and pistachiosRuby chocolate is a style or distinct variety of chocolate that is pinkish or purple in colour. Barry Callebaut, a Belgian–Swiss cocoa company, introduced it as a distinct product on 5 September 2017 after beginning development of their product in 2004. [2] [3] [4] It has a pink color, and Barry Callebaut says it is a fourth natural type of chocolate (in addition to dark, milk, and white chocolate varieties). [5] [6] Some other industry experts have said that some cacao pods are naturally pink or purple in colour, and thus pink chocolate has been available before. verifyErrors }}{{ message }}{{ /verifyErrors }}{{ Francestle Chocolatier, a chocolate manufacturer based in Malaysia released a Ruby Chocolate bar. [36] Thompson, Alyse (14 May 2019). "Ruby chocolate is now available in the U.S. and Canada". Candy Industry.

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Morillo, Alexis (24 January 2020). "Häagen-Dazs Has All New, Limited-Edition Ruby Cacao Ice Creams For V-Day". delish . Retrieved 7 March 2020. a b Corstjens, Marcel (2019). "The promise of targeted innovation". MIT Sloan Management Review. 60: 39. a b Gandy, Max (19 March 2018). "Ruby Chocolate: Where to Buy It & What It Is". Dame Cacao . Retrieved 4 April 2018. Confiserie Bachmann lanciert rosafarbene Schokoladensorte «Ruby Rubina», Luzerner Zeitung, 23 May 2018. ["Lucerne confectioner Bachmann is now offering a pink chocolate that is made without berries or additives - as the first company in German-speaking Switzerland."] Barry Callebaut was granted a European patent in 2012 [7] and a U.S. patent in 2015 for the way its product is produced. [8] [9] [10]

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Iyengar, Rishi (18 January 2018). "Nestle is making a pink KitKat from ruby chocolate". msn.com . Retrieved 18 January 2018. Kwil, I., & Podsiadły, K. (2019). Innovations in the Chocolate Manufacture as Part of Polish Confectionery Industry. Wrocław University of Economics. Ellis-Petersen, Hannah (6 September 2017). " 'Ruby' becomes first new natural colour of chocolate in over 80 years". The Guardian . Retrieved 13 September 2017– via www.theguardian.com.

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Churchill, Francis (20 October 2017). " 'Ruby' chocolate aims to satisfy new consumer tastes". Supply Management. Chartered Institute of Procurement & Supply . Retrieved 3 January 2018.a b c Nieburg, Oliver (14 September 2017). "Ruby chocolate: New gem in confectionery crown or pink misfit?". Confectionery News. William Reed Business Media Ltd . Retrieved 3 January 2018. The chocolate is made from "ruby cocoa beans". [4] [14] These are existing botanical cocoa bean varieties that have been identified as having the right attributes to be processed into ruby chocolate. [15] While the exact production method is a trade secret, publications note industry speculation is that ruby chocolate is made with unfermented cocoa beans of Brazil Lavados, which can have a natural red-pink colour. [16] [15] [17] Barry Callebaut filed a European patent application in 2010 for "cocoa-derived material" from unfermented cocoa beans (or beans fermented for no more than three days) that become red or purple after treating them with an acid, such as citric acid, and then defatting with petroleum ether or probably with CO 2. [7] [15] Gilchrist, Karen (6 September 2017). "Swiss confectioners invent a new kind of chocolate for the first time in 80 years". cnbc.com. CNBC . Retrieved 13 September 2017.