Barry Callebaut’s cocoa brand Van Houten has launched a powdered chocolate beverage made from Ruby chocolate. Touted as a “cutting-edge development,” the drink powder will be offered to the hospitality sector, specifically baristas and coffee bars.

Van Houten, founded nearly 200 years ago and owned by the Barry Callebaut Group since 1998, is the first to introduce Ruby chocolate in a powdered format. 

In 2017, Barry Callebaut revealed the fourth type of chocolate, Ruby, with its novel taste experience described as a tension between berry-fruitiness and luscious smoothness. Since its launch, Ruby has been developed into various formats, including KitKat and Magnum concepts. 

“We are proud to be the first to offer a Ruby chocolate drink powder,” says Freek van der Knaap, vice president for vending and beverages EMEA at Barry Callebaut.

“This chocolate drink has all the flavor and color of ruby chocolate, and the powder dissolves very easily in any type of milk, in hot or cold applications. Ruby chocolate drink powder will help us to unlock the beverage category for foodservice and hotel industry customers.”

“It has taken more than ten years to craft Ruby, and less than two years to translate this breakthrough chocolate innovation into a ruby chocolate drink powder,” van der Knaap tells FoodIngredientsFirst.

“Ruby is a global food trend. Consumer research found out that Ruby chocolate satisfies a consumer need that is not met by dark, milk or white: extreme pleasure indulging all the senses. Van Houten is now bringing a convenient ruby chocolate drink powder to the beverage category,” he explains.

“A typical Van Houten ruby customer is a barista looking for new sensory delights to attract Millennials and Centennials. Coffee shops, coffee bars, pastry shops and bakeries are also interested in hassle-free preparation. Also, in this field, we tick all the boxes.”

The history of Van Houten 
The story of Van Houten began in 1806 when Casparus van Houten started a coffee and spice shop in Amsterdam, the Netherlands. 

In 1828, he invented the cocoa press, which kickstarted the industrialization of cocoa. His son, Coenraad van Houten, created the alkalization method in 1846. It was a further improvement, allowing the cocoa powder to mix more readily with water. 

The two inventions paved the way for cocoa to become a popular indulgence in the 19th century. Around 200 years later, Van Houten opens a new chapter with the launch of the Ruby chocolate powder drink.

Sustainably sourced Ruby cocoa 
Like all Van Houten products, ruby chocolate drink powder is made with 100 percent sustainably sourced cocoa beans. 

The next generation of consumers cares deeply about the origin and processing of their foods and drinks, according to Barry Callebaut.

This is why Van Houten partners with Cocoa Horizons, Barry Callebaut’s impact-driven program, established in 2015, focusing on cocoa farmer prosperity by creating self-sustaining communities that protect nature and children.

In March, Barry Callebaut’s Chocolate Academy North America team launched Volume I of the Ruby Encyclopedia, a guide for chefs working with the fourth type of chocolate. 

Last July, Barry Callebaut told FoodIngredientsFirst that Ruby was making strides in the ice cream market. The Swiss chocolate manufacturer said the fourth type of chocolate opens new taste horizons for ice cream manufacturers with “plentiful opportunities for applications.”