Barry Callebaut USA LLC, Chicago, a manufacturer of chocolate and cocoa products, was granted a Temporary Marketing Permit (TMP) by the FDA, clearing the way to market ruby chocolate, chocolate made from the ruby bean (, as chocolate in the United States. Ruby’s unique taste, color and composition required a TMP from the FDA for it to be marketed as the fourth type of chocolate, Barry Callebaut said.

“Barry Callebaut has established itself as a pioneer and innovator in chocolate and cocoa globally,” said Peter Boone, president and CEO, Barry Callebaut Americas. “With the approval of this TMP, we will move forward with our customers in introducing ruby as chocolate to the U.S. market.”

According to the company, the TMP is an important step toward establishing ruby chocolate as the fourth type standard of identity for chocolate after dark, milk and white chocolate. Through a unique processing method, Barry Callebaut unlocks the flavor and color tone naturally present in the ruby bean. No berries, berry flavor nor colors are added.

The TMP allows Barry Callebaut to formally measure consumer acceptance, in support of a future petition for such a new standard of identity. Barry Callebaut said ruby chocolate has already been welcomed as a breakthrough across the globe, and has been introduced by more than 60 brands across all continents. In the United States, ruby chocolate has been introduced in recent months as ruby cacao bars, ruby truffles and other products. And soon the ruby portfolio will be extended to include decorations, ice cream coatings and more.