Barry Callebaut offers fully traceable solutions

THE Barry Callebaut Group has enhanced sustainability by switching the production of two of its fillings for bakery and confectionery products from RSPO mass balance to RSPO fully segregated palm products since January 2016.

The Swiss maker of chocolate and cocoa products hopes to be a leader in the confectionery market by offering fully traceable solutions to its customers. In 2013, the company announced it would source RSPO segregated palm oil for European operations, and the year after to switch to CBE (cocoa butter equivalent) -chocolates to RSPO segregated.

The company’s Crema dell’Artigiano is a line of ready-to-use fillings and toppings with an intense chocolate or nut flavor. Tintoretto is a range of confectionery fillings with a creamy mouth feel.

Crema dell’Artigiano ready-to-use filling

“The demand for sustainable food products continues to grow, and more customers are requesting traceable ingredients,” said Massimo Garavaglia, President Europe, Middle East, Africa. “With this move to fully segregated RSPO palm oil, we are taking another step in meeting customers’ needs while supporting sustainable agriculture in equatorial regions.”

The process of segregation allows certified palm to be kept apart throughout the supply chain and is hence physically present in the end product.

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