Barry Callebaut and Planet A Foods announce sustainable chocolate partnership
Barry Callebaut and Planet A Foods, a German food-tech innovator, announced a commercial long-term partnership to meet the growing customer demand for sustainable, chocolate solutions without cocoa.
Using Panet A Foods’ ChoViva solution, the companies look to make chocolate solutions from locally available crops, such as sunflower seeds, while delivering a chocolate-like experience without compromising on quality or taste. By using sustainable, locally sourced non-cocoa ingredients, this alternative complements Barry Callebaut’s broader sustainability ambitions by shortening supply chains and contributing to a lower environmental footprint across the value chain.
Planet A Foods and Barry Callebaut will jointly strengthen their presence across Europe while accelerating their expansion towards a truly global footprint. Together, the collaboration brings Planet A Foods’ vision of resilient, sustainable food ingredients to customers and consumers worldwide.
“Through this partnership with Planet A Foods, Barry Callebaut is embracing technology to open further avenues for growth while enhancing our resiliency to today’s cocoa-market volatility,” said Christian Hansen, head of global strategy at Barry Callebaut. “We are excited about the collaboration with Planet A Foods to shape the future of chocolate solutions together with our customers.”
READ: Swiss chocolate maker Barry Callebaut expects sales decline due to cocoa price stress
“This partnership marks a key milestone in diversifying our portfolio and capturing the exciting opportunities in chocolate alternatives without cocoa,” said Dries Roekaerts, president customer experience at Barry Callebaut. “These non-cocoa innovations are not meant to replace traditional chocolate but to complement it, expanding our portfolio to meet growing customer and consumer demand. Together with Planet A Foods, we can scale the production of irresistible chocolate-like creations that broaden choice without compromising on taste, quality and our commitment to the planet.”
