Zurich-based manufacturer of chocolate and cocoa products Barry Callebaut Group has unveiled a new chocolate type, called Ruby, made from the Ruby cocoa bean.

The chocolate type has been produced 80 years after the launch of white chocolate as the third type, following dark and milk chocolate.

Ruby chocolate is claimed to offer a new taste experience, which is neither milky sweet nor bitter.

The fourth chocolate type was developed by Barry Callebaut at its R&D centres located in France and Belgium.

"Ruby chocolate is claimed to offer a new taste experience, which is neither milky sweet nor bitter."

The company further explained that it has used Ruby bean because of its fresh berry fruitiness and natural colour precursors that offer a unique red colour to the chocolate.

Barry Callebaut chief innovation and quality officer Peter Boone said: "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.

“Were 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."