Barry Callebaut to switch its European supply of CBEs to RSPO fully segregated

The Barry Callebaut Group will switch 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.

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