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Barry Callebaut’s Popular Fillings Crema Dell’Artigiano™ and Tintoretto™ Switch to RSPO1 Segregated Palm Products - Towards offering fully traceable solutions to its customers - Barry-Callebaut.com
Barry Callebaut’s Popular Fillings Crema Dell’Artigiano™ and Tintoretto™ Switch to RSPO1 Segregated Palm Products

 

PRZOOM - /newswire/ - Zurich, Switzerland, 2016/03/03 - Towards offering fully traceable solutions to its customers - Barry-Callebaut.com. BARN

   
 
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• Standard lines of solid Crema dell’Artigiano™ and solid Tintoretto™ to use only fully segregated RSPO palm products;
• Effective January, 2016.

The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, 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 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. 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,” said 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 (barry-callebaut.com) 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.

Read more about the company’s sustainability programs in the 2014/15 Chocolate Sustainability Report.

1 CBE = Cocoa Butter Equivalent

 
 
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Barry Callebaut’s Popular Fillings Crema Dell’Artigiano™ and Tintoretto™ Switch to RSPO1 Segregated Palm Products

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Crema dell’Artigiano | Barry Callebaut AG
Contact: Jens Rupp - Barry-Callebaut.com 
+41 43 204 03 76 jens_rupp[.]barry-callebaut.com
 
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IMPORTANT INFORMATION: Issuance, publication or distribution of this press release in certain jurisdictions could be subject to restrictions. The recipient of this press release is responsible for using this press release and the information herein in accordance with the applicable rules and regulations in the particular jurisdiction. This press release does not constitute an offer or an offering to acquire or subscribe for any Barry Callebaut AG securities in any jurisdiction including any other companies listed or named in this release.

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