INDUSTRY NEWS


Barry Callebaut launches Focus for Growth action plan


Barry Callebaut has unveiled Focus for Growth, a strategic action plan aimed at improving operational performance, strengthening customer service, and accelerating long-term value creation. Serving more than 15,000 customers worldwide, the company will concentrate resources on a smaller number of high-impact priorities while stabilizing its core business. CEO Hein Schumacher said the strategy


reflects a shift toward greater operating discipline, customer-centricity, and targeted investment. Alongside restoring execution excellence, the company plans to expand higher- value, differentiated solutions, focusing on ten priority markets, its Gourmet business, selected Specialties categories, and premium offerings. As the world’s largest cocoa bean processor,


Barry Callebaut will also continue diversifying its sourcing portfolio to improve supply security and resilience. The strategy responds to evolving consumer


trends, including growing demand for premium experiences, value-oriented products, healthier snacking options, and responsibly sourced ingredients. Chocolate demand remains strong, particularly in segments such as ice cream and better-for-you snacks. • Five growth priorities underpin the plan: • Global Accounts – Deepen partnerships with seven key global customers through innovation, service improvements, and sustainability initiatives.


• Regional Food Manufacturers – Restore growth in ten priority markets, strengthen service and quality, and expand in


Squires Kitchen unveils re-brand of sugarpastes


Macpac is introducing Sulapac® Flow 1.7, a sustainable thermoformable wood-polymer composite material that offers confectionery brands an environmentally responsible alternative for premium packaging applications. Developed by Finland-based


Sulapac Ltd, the food-safe material combines biodegradable biopolymers with sustainably sourced wood dust to create luxury packaging with the natural look and feel of paper, while delivering the durability and performance associated with traditional plastics. Suitable for confectionery


inserts, gift packaging, point- of-sale displays and logistics trays, Sulapac Flow is designed to help brands reduce reliance on conventional plastic materials including PS, PP and PET. Unlike many fibre-based alternatives, the material maintains its shape, resists moisture and allows products to be repeatedly clicked in and out without compromising packaging integrity. The material is industrially compostable, recyclable by design


and contains no permanent microplastics, PFAS or other toxic chemicals. The wood dust used in production is sourced as a by- product from the North European sawmill industry, avoiding the need for additional tree harvesting. Macpac says the material can also


support improved manufacturing efficiency,


requiring


lower thermoforming temperatures and faster heating times compared with conventional plastics. Graham Kershaw, Managing Director at


Macpac, said: “Adding Sulapac Flow to our range of packaging materials reflects Macpac’s on- going commitment to helping clients meet their environmental targets and provide the required functionality and protection for their products. “As a forward-thinking


thermoformed packaging manufacturer, it is important that we review and expand our material offering in response to the changing needs of our global client base and to meet our own ambitious long-term growth strategy and sustainability goals.”


attractive categories such as bakery, biscuits, ice cream, and private label.


• Gourmet – Improve product availability, sharpen route-to-market capabilities, strengthen brand positioning, and enhance digital CHOCOLATE ACADEMY experiences.


• Specialties – Scale high-margin, technologically differentiated solutions and invest selectively in capacity expansion.


• Cocoa Powders – Focus on premium segments, accelerate innovation, and improve competitiveness across the value chain.


• Barry Callebaut expects market demand to gradually recover, targeting a return to 1–3% volume growth within 12–18 months.


Lindt & Sprüngli now sources 100% of its cocoa as Rainforest Alliance Certified


The Lindt & Sprüngli Group has reached a major milestone on its sustainability journey: from this year onwards, 100% of its cocoa is sourced as Rainforest Alliance Certified under the Lindt & Sprüngli Farming Program. The Rainforest Alliance seal will be introduced progressively on the Group’s product packaging. Lindt & Sprüngli will continue to invest in additional Farming Program activities beyond certification. The Rainforest Alliance is a leading global non-profit


organization, developing the Sustainable Agriculture Standard and operating a global certification system for agricultural products. Rainforest Alliance farm certificate-holders must adhere to the requirements of the standard and are supported through training and technical assistance. This provides a framework to regularly assess farming practices across social, environmental, and economic aspects, including working conditions, pest management, and conservation of ecosystems. The Rainforest Alliance certification forms the baseline for Lindt & Sprüngli’s cocoa sourcing. In addition, the Group continues targeted investments and activities in the Farming Program beyond Rainforest Alliance certification to address key challenges in the cocoa sector. For instance, Lindt & Sprüngli promotes agroforestry, supports forest protection and restoration, invests in community development, and has initiated a Living Income Pilot Program that aims to help close the living income gap for participating cocoa farmers. For more information on Farming Program initiatives, please refer to the Lindt & Sprüngli Farming Program 2026-2030 document. The Rainforest Alliance seal will be gradually introduced on permanent products of the Lindt & Sprüngli portfolio, where applicable. Due to space limitations, particularly on seasonal and individually wrapped products, the seal may not appear on all products.


6 • KENNEDY’S CONFECTION • JUNE 2026


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