• Standard lines of solid Crema dell’Artigiano^TM and solid Tintoretto^TM to use only fully segregated RSPO palm products
• Effective January, 2016

The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, has switched the production of two of its most popular fillings for bakery and confectionery products from RSPO mass balance to RSPO fully segregated palm products as of January 2016. With this sustainable approach, the company aims to lead the confectionery market in offering fully traceable solutions to its customers.

Crema dell’Artigiano is one of Barry Callebaut’s lines 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. This move constitutes another step in expanding the company’s use of fully segregated RSPO palm oil, after its 2013 announcement to source RSPO segregated palm oil for European operations and its 2014 switch of its CBE^[1]-chocolates to RSPO segregated.

Segregation ensures that certified palm is physically kept apart throughout the supply chain and is hence physically present in the end product.

“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 Barry Callebaut Group is committed to making its supply chain more sustainable, primarily in cocoa farming but also in its sourcing of palm oil and other ingredients. Barry Callebaut has been an approved member of RSPO since June 6, 2011 and has joined leading industry initiatives in 2015 to improve its supply chain. The company has also published sustainable sourcing policies for all its main ingredients.

Read more about the company’s sustainability programs in the Sustainability Report.

^{1 CBE = Cocoa Butter Equivalent}