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  /  Food Innovation News   /  A high impact twist on a traditional product – without artificial colours or flavours!

A high impact twist on a traditional product – without artificial colours or flavours!

Pink chocolate is set to be the newest trend in confectionery with its pastel pink hue and berry flavour.

Developed by Barry Callebaut, the chocolate could be introduced into the UK market within the next six months.

The chocolate has been named “Ruby” for its natural pink colour that doesn’t contain any extra colours of flavours to change the colour.

READ THE FULL ARTICLE AT: https://c-store.com.au/2017/09/07/pink-ruby-chocolate/

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