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10 NEWS Tickled Pink Kristina Dukoski, Editor-in-Chief Satisfy your sweet tooth and your Instagram account! In a press release issued out by the Barry Callebaut Group on September 5th, 2017, the ultra-successful food manufacturing company shook the world by announcing the creation of a fourth kind of chocolate: ruby chocolate— so named because of its pale red hue. Ruby chocolate makes its debut 80 years after the introduction of white chocolate—dark chocolate and milk chocolate being the only predecessors before that. The chocolate is made from the Ruby cocoa bean which is grown in the Ivory Coast, Ecuador, and Brazil. The bean is characterized by its reddish colour and fruity berry taste; as such, producing the chocolate does not require the addition of flavouring or colouring components. Barry Callebaut describes the taste of the finished product as “a tension between berryfruitiness and luscious smoothness,” matching its velvety appearance perfectly. The process to bring the chocolate to fruition—no pun intended—was lengthy: it was in development for 13 years following the company’s statement that they discovered a new type of cocoa bean—the Ruby bean— while conducting experiments, and it wasn’t until 2 years ago that Barry Callebaut determined that the current social climate is optimal for the success of the product. In an excerpt from the press release, Peter Boone, Barry Callebaut’s Chief Innovation & Quality Officer, is quoted saying, “Barry Callebaut has established itself as a pioneer and innovator in chocolate and cocoa, globally. Consumer research in very different markets confirms that ruby chocolate not only satisfies a new consumer need found among Millennials - Hedonistic Indulgence - but also high purchase intent at different price points. We’re looking forward to working with our partners on introducing this innovative breakthrough to the market and making the new ruby chocolate category available to chocolate manufacturers and consumers around the world as the fourth reference next to Dark, Milk and White chocolate.” Following what Boone says about Millennials being particularly attracted to hedonistic indulgences, it is not the first time a ‘super Instagrammable’ food or drink has anchored the fleeting attention of social media savvy individuals in the past few years. Arguably, two of the most notable releases were rainbow bagels and black—‘gothic’—ice cream. The rainbow bagel was brought to life in the Brooklyn-based bakery ‘The Bagel Store’ by the ingenious Bagel Artist Scot Rossillo. It is shaped like a regular bagel, but features a wealth of vibrant colours kneaded into the dough. On the other hand, gothic ice cream was first coined by downtown-LA-based store ‘Little Damage’. This treat is named so because of its entirely black appearance—cone and all. The success of ruby chocolate is supposed to follow suit because the item follows the trend of aesthetically appealing foodstuffs, putting a social media-friendly spin on a common and well-liked indulgence. Although more planning and development is required before it goes global, Boone expresses that the company is working towards getting the chocolate on UK store shelves within a time period of 6-18 months. For more information about ruby chocolate, refer to the following web resource: https://www.barry-callebaut.com/ news/2017/09/barry-callebaut-reveals-fourthtype-chocolate-ruby www. the-underground.ca OCTOBER 2017 VOLUME 37, ISSUE 02
NEWS 11 WIKIMEDIA www. the-underground.ca OCTOBER 2017 VOLUME 37, ISSUE 02
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