Barry Callebaut has been a member of the Roundtable on Sustainable Palm Oil (RSPO) since 2011 and recently joined the front-running members of the Palm Oil Innovation Group (POIG) in order to build upon the efforts of RSPO to further advance sustainable palm oil requirements.

RSPO has a vision to transform markets to make sustainable palm oil the norm. They have a four part mission: advance the production, procurement, finance and use of sustainable palm oil products; develop, implement, verify, assure and periodically review credible global standards for the entire supply chain of sustainable palm oil; monitor and evaluate the economic, environmental and social impacts of the uptake of sustainable palm oil in the market; and, engage and commit all stakeholders throughout the supply chain, including governments and consumers.

While RSPO has brought the sustainable palm oil market far forward, there are still elements that we hope to build upon, such as traceability to plantation level, protection of High Carbon Stock and High Conservation Value forests, protection of peat land regardless of its depth, and additional support to smallholder farmers.

That’s why we joined POIG, to participate in their vision of a responsible supply chain that has broken the link between palm oil production and the destruction of forests and peatlands, the exploitation of communities and workers, and climate change.

RSPO segregated products

Hazelnut Filling (42%)

An exceptionally smooth and bold-flavoured hazelnut filling with very high nut content (41.5%). Because we start from whole fresh hazelnuts and refine all ingredients together in a continuous process, our mouthfeel is unrivalled. Perfect for confectionery, can also be called "gianduja". Palm-free, UTZ cocoa and UTZ hazelnuts.

La Morella

RSPO mass balance products

Hazelnut Filling 10%

A smooth bold-flavoured hazelnut and chocolate bakestable filling, with 10% nut content. Because we refine all ingredients together in a continuous process, our mouthfeel is unrivalled. Made with RSPO palm oil. Perfect for bakery/pastry applications"

La Morella
  • La Morella
  • Fineness
    4
  • Melting profile
    smooth
  • Texture
    semi-soft
  • Vegetable fat
    Non hydrogenated
Hazelnut Filling 10%

Pale white hazelnut filling with a smooth texture for confectionery applications. 10% nut content, light hazelnut and milky notes. RSPO

La Morella
  • La Morella
  • Fineness
    3
  • Melting profile
    smooth
  • Texture
    semi-soft
  • Vegetable fat
    Non hydrogenated
Bakestable Hazelnut filling 11%

A smooth hazelnut and chocolate bakestable filling, with 11% nut content. Because we start from whole fresh hazelnuts, medium roast them and refine all ingredients together in a continuous process, our mouthfeel is unrivalled. Perfect for bakery/pastry applications. RSPO

La Morella
  • La Morella
  • Fineness
    4
  • Melting profile
    smooth
  • Texture
    semi-soft
  • Vegetable fat
    Non hydrogenated

Get in Touch

Your Barry Callebaut Group Contacts

Christiaan Prins
Head of External Affairs
+41 43 204 03 76
Claudia Pedretti
Head of Investor Relations
+41 43 204 04 23