The Barry Callebaut Group now is using sustainable palm oil in two of its most popular confectionery fillings.

The company — which is the world’s leading manufacturer of high-quality chocolate and cocoa products — will now produce its Crema dell’Artigiano and Tintoretto fillings with RSPO fully segregated palm products instead of the RSPO mass balance products it was using before. The change went into effect as of January 2016.