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It has a reddish color and an intense berry taste. “At first, it’s hard to believe that it’s a pure cocoa product”, says Matthias Ullrich, Professor in Microbiology at Jacobs University. But that is exactly what it is. The microbiologist and his team, in cooperation with Barry Callebaut AG, the globally leading manufacturer of high quality chocolate and cocoa products with registered offices in Switzerland, have been participating in the creation of a new type of chocolate: Ruby.

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