The U.S. Food and Drug Administration has advanced Ruby as the fourth type of chocolate. Barry Callebaut, a manufacturer of high-quality chocolate and cocoa products, has been granted a Temporary Marketing Permit (TMP) by the U.S. Food and Drug Administration (FDA), clearing the way to market ruby as chocolate in the United States. Ruby’s unique taste, color, and composition, made from the ruby cocoa bean, required a TMP from the FDA for it to be marketed as the fourth type of chocolate. The TMP is an important step towards establishing ruby chocolate as the fourth type standard of identity for chocolate after dark, milk, and white chocolate. The TMP allows Barry Callebaut to formally measure consumer acceptance, in support of a future petition for such a new standard of identity. Ruby chocolate has been introduced by more than 60 brands across all continents. In the United States, ruby has already been introduced in recent months as ruby cacao bars, ruby truffles, and more.
Lightbulb Moment: Great job BC! Ruby chocolate is an interesting trend since its birth began in technology, not food. There is nothing to compete with it so an amazing breakthrough.
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