FDBusiness.com

The Barry Callebaut Group has switched its sourcing of core Cocoa Butter Equivalents (CBEs) from RSPO mass balance to RSPO fully segregated material across its European operations, as of November 3, 2014. 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. 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,” says 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.”

The Barry Callebaut Group is committed to making its supply chain more sustainable, primarily in cocoa farming but also in the sourcing of palm oil and palm oil derivatives. The Barry Callebaut Group has been an approved member of RSPO since June 6, 2011. In January 2013, the Group announced the switch to sourcing fully segregated RSPO-certified palm oil across Europe. Since then, the company has certified almost all of its manufacturing operations worldwide to be able to offer products with segregated RSPO palm oil.