Barry Callebaut to use sustainable palm oil in two fillings

Cocoa company’s popular fillings Crema dell’Artigiano and Tintoretto switch to RSPO1 segregated palm products.

Chocolate featuring Barry Callebaut's Tintoretto, which will now be made with sustainable palm oil. Photo provided by Barry Callebaut.

The Barry Callebaut Group now is using sustainable palm oil in two of its most popular confectionery fillings.

The company — which is the world’s leading manufacturer of high-quality chocolate and cocoa products — will now produce its Crema dell’Artigiano and Tintoretto fillings with RSPO fully segregated palm products instead of the RSPO mass balance products it was using before. The change went into effect 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. While 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,” says 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.

More information about the company’s sustainability programs can be found in its 2014/15 Chocolate Sustainability Report.

Crystal Lindell, Former editor-in-chief of Candy Industry Magazine. While here she has worked on Candy Industry Magazine, Food Engineering Magazine and Food Safety Strategies. She holds a master’s degree in public affairs reporting from the University of Illinois – Springfield and a bachelor’s degree in political science from Western Illinois University. And her favorite breakfast is a cup of espresso and Twix bar.