News

Callebaut makes RSPO switch

7 Mar 2016

Barry Callebaut has switched the production of two of its most popular fillings - Crema dell’Artigiano and Tintoretto - for bakery and confectionery products from RSPO mass balance to RSPO fully segregated palm products as of January 2016.

Barry Callebaut has switched the production of two of its most popular fillings - Crema dell’Artigiano and Tintoretto - 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 said it aims to lead the confectionery market in offering fully traceable solutions to its customers.

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 cocoa butter equivalent 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.”