Barry Callebaut is Making Compound Chocolate with Sustainable Palm Oil

In response to growing request, Barry Callebaut (Zurich, Switzerland) now offers compound chocolate and chocolate fillings made with sustainable palm oil. These products contain vegetable fats in place of cocoa butter.

Barry Callebaut has been a member of the Roundtable for Sustainable Palm Oil (RSPO) since June 2011, which assures that any RSPO-certified palm oil is never harvested in primary forests or high conservation areas. The cocoa and chocolate maker’s European factories are now working with this palm oil. Its Asia-Pacific and North American manufacturing plants can now offer food products tailored for sustainable-minded formulators and consumers.

“The demand for food products produced in a responsible way continues to grow, and we’re seeing this as well in our compound and fillings business with an increasing number of customers requiring sustainable palm oil,” says Steven Retzlaff, Barry Callebaut president of global sourcing & cocoa. “With this move to RSPO-certified palm oil for our compounds and fillings, we will be able to more efficiently meet our customers’ needs and at the same time support sustainable agriculture that safeguards the environment in tropical regions.”