Future-proof the ingredients in your products

Each ingredient in chocolate faces its own sustainability challenges. That’s why we work to scale sustainability programs that address the right environmental, economic and social issues in each region we source from. You can join our movement to make sustainable chocolate the norm by purchasing sustainable products or partnering in programs that source more ingredients sustainably.

Cocoa

For our key raw material, Barry Callebaut has invested in the development of sustainable cocoa programs for well over a decade. We offer sustainable cocoa from the following programs: Cocoa Horizons, Fairtrade, Rainforest Alliance and UTZ. Explore each of these programs and see which products we offer today that contain sustainable cocoa.

Cocoa pods

Beyond cocoa

With a variety of ingredients, comes a variety of challenges, plus increased scrutiny around the sourcing of these raw materials. Barry Callebaut’s Forever Chocolate commitment enables us to help you reduce your own supply chain risks and future-proof chocolate, beyond cocoa.

Among the key raw materials in our supply chain, both cane sugar and palm oil have been targeted by NGOs and media for their negative environmental and human rights impacts. But there are sustainable options that are addressing these challenges. A switch from conventional to sustainable palm oil and sugar not only decreases reputational risk, but enables brands to differentiate their product, meet the demands of consumers, increase value, and positively impact society.

Next steps

Consumer insights show that the majority of shoppers prefer sustainable ingredients and will switch to brands with a purpose and a positive impact. Contact your Barry Callebaut sales representative to learn how to leverage more value from sustainability claims and how else our ingredients can benefit your business.

Discover our Cocoa Horizons products

Well Rounded Dark Chocolate

A marriage of roasted flavours and sweetness, added with a tinge of bitterness and astringency. This unassuming dark chocolate finishes with a well-rounded cocoa taste.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    59.2%
Rich Dark Chocolate

A refreshing combination of both sweet and zesty sour notes, topped with a roasty, bitter flavour.

  • Range
  • Fluidity
    High fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72.4%
Papua New Guinea Milk Chocolate

Papua New Guinea Milk chocolates is a suave and creamy milk chocolate with strong fruity notes and delightful impressions of almond biscuit, coconut milk and amaretto. Very balanced and pleasing on the tongue.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    35.8%
  • Min. % Dry milk solids
    24.5%
Classic White Chocolate

One of our most versatile and oldest recipes, this delicate creamy white chocolate offers a tantalizing sweet and milky taste for a luxurious eating experience.

  • Range
  • Fluidity
    Standard fluidity
  • Min. % Dry cocoa solids
    29.3%
  • Min. % Dry milk solids
    22.9%

Get in Touch

Your Nearest Sales Representatives

Victoria Pitters
  • Food & Beverage manufacturers
1-312-496-7444

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528