Palmoil and Soya Lecithin

Palmoil and soya lecithin are both controversial but necessary raw material for the chocolate industry. At Halba, Palmoil is exclusively used in fillings for chocolates. Soy lecithin possesses emulsification properties. In the chocolate industry tiny quantities are used to provide the desired glaze.
Growing worldwide demand for these raw materials is leading to the rapid expansion of the area under cultivation and therefore to the destruction of rainforests. And yet there are still no better alternatives. Palm oil, for example, produces the best yield relative to the area under cultifully vation. In 2014, Chocolats Halba therefore switched to RSPO-certified palm oil and has since purchased only RSPO-certified, traceable palm oil. Also soya lecithin is sourced 100% sustainably – according to the "Basel Criteria for Responsible Soy Production".