The Barry Callebaut Group 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.

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 Callebauts lines of ready to use fillings and toppings with a chocolate or nut flavor. Tintoretto is a range of confectionery fillings with a creamy mouth feel.

This move constitutes another step in expanding the companys 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 kept apart throughout the supply chain and is hence physically present in the end product.