Simply Ruby Chocolate Powder, Hot Chocolate Powder for Smooth & Creamy Hot Chocolate, Suitable for Vegetarians (1kg)

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a b Gandy, Max (19 March 2018). "Ruby Chocolate: Where to Buy It & What It Is". Dame Cacao . Retrieved 4 April 2018. 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. Gordon, Clay (6 September 2017). "And RUBY Makes Four – A New Flavor and Color Join the Chocolate Family". TheChocolateLife . Retrieved 3 January 2018. Bandoim, Lana (25 November 2019). "Ruby Chocolate Is Coming: FDA Issues Temporary Permit". Forbes . Retrieved 7 March 2020. 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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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 reveals the fourth type in chocolate: Ruby". www.barry-callebaut.com (Press release). 5 September 2017 . Retrieved 13 September 2017. Insomnia Coffee Company launched "Ruby Hot Chocolate" made from the ruby cocoa bean in March 2019. [30] Iyengar, Rishi (18 January 2018). "Nestle is making a pink KitKat from ruby chocolate". msn.com . Retrieved 18 January 2018. Sarah Young (5 September 2017). "Scientists just invented a brand new flavour of chocolate". The Independent . Retrieved 13 September 2017.Thompson, Alyse (14 May 2019). "Ruby chocolate is now available in the U.S. and Canada". Candy Industry. Myers, Anthony (10 January 2020). "Magnum ice cream receives a Ruby makeover". Confectionery News . Retrieved 7 March 2020. 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 pistachios Morillo, Alexis (24 January 2020). "Häagen-Dazs Has All New, Limited-Edition Ruby Cacao Ice Creams For V-Day". delish . Retrieved 7 March 2020. Bideaux, K. (2018). Millennial pink: From iPhone to Rihanna. Proceedings from the Conferenza del Colore.

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Swiss confectioners devise fourth chocolate type: ruby". Financial Times . Retrieved 17 September 2017. It has been debated by chocolate experts whether ruby chocolate constitutes a new variety of chocolate or if it is a marketing strategy. [18] Chocolate expert Clay Gordon stated that ruby chocolate could become as diverse as white chocolate. [19] Angus Kennedy, the editor of Kennedy's Confection magazine, disputes that ruby chocolate is a new fourth variety, saying "Yes, it's a different colour but having said that I know chocolate producers in Peru that have been producing this type of pink chocolate for years." [20] He compared the taste to a combination of white chocolate and raspberries. [20] "Now if you look at a cocoa bean casing, they're actually sort of pink and purple when you see photographs of them. So actually the natural colour for a cocoa bean can be purple so it's not unusual," he said. [20]

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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. Kwil, I., & Podsiadły, K. (2019). Innovations in the Chocolate Manufacture as Part of Polish Confectionery Industry. Wrocław University of Economics. 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.

Simply Ruby Chocolate Powder, Hot Chocolate Powder for Smooth

Peters, Lucia (29 January 2020). "Harry & David's Ruby Cacao Chocolate Collection Is A Millennial Pink Valentine Dream". Bustle . Retrieved 7 March 2020. 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.

verifyErrors }}{{ message }}{{ /verifyErrors }}{{ a b Corstjens, Marcel (2019). "The promise of targeted innovation". MIT Sloan Management Review. 60: 39. 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. Harry & David, a chocolate company based out of Medford, Oregon, sells ruby cacao truffles and a ruby cacao bar. [34] Jacey Fortin (7 September 2017). "Ruby Chocolate Wants a Place at the Table With Dark, Milk and White". The New York Times . Retrieved 13 September 2017– via www.nytimes.com.

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a b c Šeremet, D., Mandura, A., Vojvodić Cebin, A., Oskomić, M., Champion, E., Martinić, A., & Komes, D. (2019). Ruby chocolate–bioactive potential and sensory quality characteristics compared with dark, milk and white chocolate. Hrana u zdravlju i bolesti: znanstveno-stručni časopis za nutricionizam i dijetetiku, 8(2), 89-96. 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 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] USpatent 9107430B2,Dumarche, Arnaud; Troplin, Philippe& Bernaert, Herwiget al.,"Process for producing red or purple cocoa-derived material",published 2015-08-18,issued 2015-08-18, assigned to Barry Callebaut AGBachmann, a confectionery based in Lucerne, released several ruby chocolate products in May 2018, including pure bars. [28] a b EPpatent 2237677,Dumarche Arnaud; Troplin Philippe& Bernaert Herwiget al.,"Process for producing cocoa-derived material",issued 2012-06-13, assigned to Barry Callebaut AG Francestle Chocolatier, a chocolate manufacturer based in Malaysia released a Ruby Chocolate bar. [36] Oliver Nieburg (14 September 2017). "Ruby chocolate: New gem in confectionery crown or pink misfit?", www.confectionerynews.com. [“It's possible that in 20-30 years ruby chocolate will be just as diverse as white chocolate is today.”]