Chocolate players in Japan now scaling impact on sustainable innovation
Sustainability is an integral part of our business model, and we are committed for the long haul. As of the 2020 financial year, 37% of our products sold contain 100% sustainable cocoa and 61% of our non-cocoa ingredients are from sustainable sources. Yet we are not satisfied, we are investing more in digital technology including activities using mobile phone applications to help improve yield, as well as in agroforestry and the regeneration of natural ecosystems.
Nicko Debenham, Barry Callebaut Group's Head of Sustainability and Chairman of the Cocoa Horizons Foundation
We have made great progress so far and I am very excited to see many of our customers adopting sustainability as a key business driver. And this is just the beginning. At Barry Callebaut, we always strive to be at the forefront of our customers’ needs by leading on trends, inventing the future and creating new chocolate experiences in a sustainable way. Our sustainable low carb, no added sugar chocolate solutions and our breakthrough innovation, Cacao Barry® WholeFruit chocolate and Cabosse Naturals ingredients, are great ways to meet consumers’ increasing need for indulgent choices that are good for them and good for the planet.
Pascale Meulemeester, Managing Director for Barry Callebaut in Japan
We have witnessed a growing demand for sustainable chocolate and a growing interest in people’s health and well-being. That is why we decided to expand our range of low-carbohydrate sustainable products, which began with a few products last September, to include six sustainable low-carb products in October this year.
Naoyoshi Tsukamoto, Director and Senior Managing Executive Officer of FamilyMart Co.
We aim to achieve this in stages, to start using sustainable cocoa ingredients in a wide range of products by 2022, to increase the percentage of sustainable Black Thunder products, and to make 100% of our cocoa ingredients sustainable by 2025. If we can create an environment in which consumers can express themselves in a positive way about their sustainable consumption, the choice of sustainable chocolate will be increased dramatically.
Tatsunobu Kawai, President & CEO, Yuraku Confectionery Co.
We are running campaigns on newspapers, websites and in shops to inform consumers about our aim to create chocolates that make the people who eat it, and produce it, and the planet happy. By March 2022, 50% of our chocolate will be made from sustainably-sourced cocoa. We want to appeal to Generation Z, who are very interested in sustainability, and make them feel that it is cool to buy and eat sustainable chocolate.
Machiko Miyai, Director and Managing Executive Officer of Morinaga & Co., Ltd.
WholeFruit chocolate presents a new and unique way of using both cacao pulp and chocolates. This is why I have a strong interest in both taste and technology. I believe that the development of products using WholeFruit chocolate will help to ensure that cocoa farming and producers will last forever.
Yannick Chevolleau, Executive Chef, Chocolatier/Patissier of Godiva Japan, Inc.
The possibility of cacaofruit enriching the applications beyond chocolate is limitless.
Chef Hiroyuki Emori, MAISON GIVRÉE