The Barry Callebaut Group will from November 3, 2014, switch its sourcing of core Cocoa Butter Equivalents (CBEs) from The Roundtable on Sustainable Palm Oil (RSPO) mass balance to RSPO fully segregated material across its European operations.
With this sustainable approach, the company aims to lead the confectionery market in offering fully traceable solutions to its customers.
CBEs are used in specific recipes for confectionery products as they contain a variety of oils such palm and shea and are comparable to cocoa butter in terms of physical properties.
Segregation ensures that certified palm is physically kept apart throughout the supply chain and is fully present in the end product.
“The demand for food products produced in a responsible way continues to grow, and we’re seeing an increasing number of customers requesting sustainable and traceable ingredients,” said Massimo Garavaglia, president Western Europe.
“With this move to fully RSPO segregated CBEs, we are taking another pro-active step in meeting customers’ needs and at the same time supporting sustainable agriculture that safeguards the environment in equatorial regions.”
