July 31, 2020
Consumers are always looking for new ways to enjoy ice cream and frozen desserts throughout the year. Swiss chocolate maker Barry Callebaut, Ruby chocolate, the “fourth type of chocolate,” unlocks whole new percept of taste for ice cream manufacturers with tremendous opportunities to explore the horizon for applications in ice cream industry. Meanwhile, July marks National Ice Cream Month in the US and in midst of global lockdowns and travel restrictions has led US nationals to consume ice cream and frozen desserts indicating increased sales.
John Pimbo, Market Segment Manager for Ice Cream at Barry Callebaut, says the ice cream category has grown 20 percent over the past few months. “The data shows that consumers are nesting during COVID-19 and stocking their freezers with comfort food. With people staying at home more, we see the increased purchase and consumption of ice cream. Consumers are craving a feeling of togetherness, unity and less division. Dessert is a way to bring the family together, share quality time and create special memories. Ice cream has the power to do that,” he said.
Barry Callebaut chef Martin Diez pegs Ruby ice cream coating as “a game-changer” for the market.
The rise of Ruby
He also flags nostalgic flavors being reborn, premium, “elevated” ingredients and exciting flavor pairings. “For example, instead of a strawberry ice cream bar, we expect to see more Ruby chocolate-coated ice cream bars,” he notes. “Consumers will be looking for familiarity and we will continue to see indulgence, but it will be ‘permissible indulgence.’”
“There is a significant opportunity for Ruby in the frozen dessert segment,” Pimbo stated. “We have already seen Ruby’s success in coatings for bars and cones, but there are many other applications for Ruby”.
Ruby is used in ice cream decoration in form of flaked chips, still it can also to be used as a coating for bon-bon type, one-bite desserts, or in or around ice cream sandwiches or simply as a decoration or drizzle of confettis. The chefs at Barry Callebaut have extensively worked with Ruby to see which option matches the best when paired with it.
“Ruby is naturally fruity, so it pairs well with berries but also with other fruits like citrus. Other pairings include nuts, spices, spirits and texture marriages with crunchy elements and seeds,” he stressed.
“Ruby ice cream coating is a game-changer for the ice cream market,” asserted Martin Diez, a chef at Barry Callebaut. “The texture of Ruby allows you to taste all of its unique flavors and nuts like pistachios, which create a colorful green and pink composition perfect for a summertime treat.”
Tracy Snider, Marketing Director for Human Nutrition & Health at Balchem, a US-based ingredients company, adds that, “There are many opportunities for Ruby chocolate in ice cream and frozen desserts, but also in bakery and confection applications. We are excited about our Ruby Chocolate Cherry Ice Cream concept that integrates the newest chocolate to bring forward a luxurious pink ice cream with a black cherry variegate and chocolate hearts targeting limited-time offering launches for Valentine’s Day 2021.”
“We are aiming to bring new textures in flavor combinations that ‘wow’ the senses. Our popping variegate is a sensory kick and can be used as a coating, topping or a swirl. It’s my personal favorite at the moment and is featured in our Red, White & Blue Feature Flavor that is sure to be a summer favorite,” she explained.
There is a notable percentage of consumers pivoting away from dairy due to dietary restrictions or lifestyle choices. Barry Callebaut is ramping up to meet this need with a variety of bases, inclusions and flavor concepts, Pimbo said.
In terms of eating lifestyles and product solutions for the current marketplace, Pimbo said, “Consumers may be realizing that staying at home may have translated into COVID-19 ‘pounds’, they will be looking to clean up their eating habits by turning to new lifestyle eating choices such as keto, paleo and less dairy”.
“We are ready for this influx of customers, with plant-based chocolate inclusion product solutions. We see additional concepts emerging with consumers wanting to eat healthier and boost their immune systems through probiotics and other nutrients, inclusive of ice cream and dessert NPD,” Pimbo emphasized.