After enjoying resounding success in Japan and South Korea, Nestle is all set to launch its new KitKat, made with original pink chocolate, in the United Kingdom on April 16.
Wait. What? Pink chocolate? Yes, it's being widely as the fourth type of chocolate after the dark, milk, and white varieties.
Here's all about the modern food industry's latest obsession.
Leading Swiss chocolate manufacturer Barry Callebaut claimed in September 2017 that it had developed pink-colored chocolate by finding a way to naturally retain the hue of mauve-colored cocoa beans.
Though it said the new chocolate did not have any added colors or flavors, Callebaut couldn't satisfactorily explain important questions such as how it tastes, is made and where such beans are found.
Though undeniably pink, the new chocolate has failed to impress food critics/bloggers across the world who have dismissed it as a marketing gimmick to lure millennials.
They aren't too far off. In its press release, Callebaut wrote, "Ruby chocolate satisfies a new consumer need found among millennials: hedonistic indulgence."
Chocolate aficionados are therefore looking at it as an experiment at best, nothing more.
KitKat is known for its breakout flavors, especially in Japan, where it enjoys a humongous consumer base.
KitKat can be roughly translated to the Japanese word "kitto katsu", which is an expression used for good luck.
Among the outrageous KitKat flavors popular in Japan include baked potato, soy sauce, green tea, pumpkin, apricot seed, lemon and fresh salt.
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