The flavor captures the taste of sweet and sour with a creamy mouthfeel and fruity notes to tap into a new market need, going beyond what is offered by milk and white chocolate.
Synergy Flavours believes 18-34 year olds are increasingly looking for food and ingredients that are visually satisfying and have an exciting flavor experience.
Hugh Evans, marketing manager, Europe & Asia, Synergy Flavours, said Ruby Chocolate can be used in applications including cakes, desserts and sports nutrition beverages.
“We wanted to develop a flavor and bring it to market as soon as possible after the UK launch of the first ruby chocolate bar by Fortnum and Mason in April of this year,” he said.
“This is the first time since white chocolate was introduced in 1930 that there has been a new chocolate flavor on the market and we are certain this will drive growth product in the bakery, desserts, confectionery and sports nutrition markets for many years to come.”
The Ruby Chocolate flavor, which made its first appearance in the UK market at the end of 2016, will be promoted in early Autumn for manufacturers who are preparing for Valentine’s Day 2019.
‘Sweet yet sour’
It is made using a type of cocoa bean with a particular process to make the colour pink and taste ‘sweet yet sour’. It has very little of the cocoa flavor traditionally associated with other types of chocolate.
The flavor will be added to Synergy’s chocolate range which includes milk, white, dark and cocoa chocolate profiles.
The company has commercial, manufacturing and technical support facilities in Ireland, the UK, Italy, the US, Brazil and Thailand.