Company: Barry Callebaut AG, Zurich

Website: www.barry-callebaut.com

Ingredient Snapshot: The Barry Callebaut Group has switched the production of two of its most popular fillings for bakery and confectionery products from Roundtable on Sustainable Palm Oil (RSPO) mass balance to RSPO fully segregated palm products. The change involves Crema dell’ Artigiano, a line of ready-to-use fillings and toppings with an intense chocolate or nut flavor, and Tintoretto, a range of confectionery fillings with a creamy mouthfeel. According to the company, segregation ensures that certified palm is physically kept apart throughout the supply chain and is, therefore, physically present in the end product.