Share 'Does anyone know why Callebaut is no longer marketing Mycryo for tempering?'

Does anyone know why Callebaut is no longer marketing Mycryo for tempering? I noticed they have changed the label to show fish  and corn and it has the tag "cocoa butter for salty applications" Mycryo tempering info has disappeared from it's website. I just bought some from Chef Rubber but now I hesitate to use it. Anyone knows what gives?