It will allow the supplier to market ruby as a fourth type of chocolate.
November 25, 2019
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 as chocolate in the United States.
It's hard to imagine a world without chocolate milk, rocky road ice cream or double-fudge sundaes. But if present trends continue, cacao trees (Theobroma cacao), the source of cocoa and, ultimately, chocolate, could become extinct by midcentury.
An old Reese's Peanut Butter Cups commercial tagline calls chocolate and peanut butter "two great tastes that taste great together." And it’s right. But chocolate and peanut butter arguably can't hold a candle to chocolate and dairy.
Consumers want greater visibility into the supply chains of the foods and beverages they consume. But tracing the complicated route cacao takes to become chocolate or cocoa is complex even for the pros.
According to the International Cocoa Organization (ICCO), roughly 72% of the world’s cocoa production occurs in West Africa, with Latin America accounting for another 18% and Asia and Oceana shoring up the remaining 10%. So for North American chocoholics, there really is no such thing as locally sourced chocolate.
The clean label trend crosses all food categories. Cocoa and chocolate suppliers discuss how they help dairy processors achieve clean ingredient statements and navigate the rocky shoals of ‘all natural’ claims.
Chocolate and cocoa are long-time associates of dairy. These days, everything from frozen yogurt to blended coffee beverages is angling for a chocolaty profile. A panel of experts explains how to formulate with the ingredients.
We Americans have notoriously restless palates. This is especially so in today’s food-forward world, as chefs vie for celebrity status and the more adventuresome among us approach dining as an extreme sport. It’s now commonplace to find even familiar flavor favorites forced into some pretty unusual pairings, as the current practice with chocolate demonstrates.
During this webinar trends information, specifically produced for Cargill by Innova Market Insights, will be revealed. You will discover along with the main food trends for 2012, how these trends can be translated into new and exciting chocolate applications. Read More
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