Synergy Flavours has added a ruby chocolate flavour to its ingredients portfolio, which is suitable for use in cakes, desserts and sports nutrition drinks.
According to Synergy, the new flavour has been developed to create products which will appeal to consumers between the ages of 18-34, as these consumers are increasingly looking for visually-appealing and unique food and drinks products.
The development of the new flavour profile follows the initial creation of ruby chocolate by chocolatiers at Barry Callebaut last year.
Ruby chocolate is derived from the ruby cocoa bean, and creates a chocolate product with a ruby colour and a “sweet yet sour” taste profile with a creamy mouthfeel and fruity notes which differ from traditional cocoa products.
Synergy says that it will promote the new flavour throughout Autumn so the product is ready for food an beverage manufacturers who are considering creating products for Valentines’ Day 2019.
Hugh Evans, marketing manager for Europe and Asia at Synergy Flavours said: “We are delighted to be able to offer a versatile Ruby Chocolate flavour that can be used in a range of applications from bakery to sports nutrition.
“It was important to us to be able to develop a flavour 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.
“Our team of flavourists were able to use sensory analysis results directly from ruby chocolate itself, resulting in them being able to capture the most authentic flavour possible.
“This is the first time since white chocolate was introduced in 1930 that there has been a new chocolate flavour on the market and we are certain that this is going to help drive growth product in the bakery, desserts, confectionery and sports nutrition markets for many years to come.”
© FoodBev Media Ltd 2018
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