Suppliers ramp up environmental sustainability efforts, plant-based and upcycling spotlighted

24 Dec 2021 --- An in-depth look into the sustainability measures employed by industry players in the dairy, ingredients and flavor sectors, to mitigate greenhouse gas (GHG) emissions reveal that pooled efforts are being undertaken to source raw materials with a reduced carbon footprint and production of plant-based products has been prioritized.

FoodIngredientsFirst speaks with experts at dairy producer Uelzena, ingredient provider olam food ingredients (ofi) and flavor giant Symrise to determine the progress being made on the sustainability front.

Sporting a comprehensive outlook is Uelzena with the consolidation of society, economy and the environment in its approach.

Bernd Gewecke, managing director sales dairy products, ingredients and contract manufacturing, says that emissions and resource consumption reduction are being prioritized along with the generation of a competitive milk payout, sustainable procurement and the promotion of voluntary work and youth development.

GHG emitted through production
Uelzena has invested in energy and resource-saving processes, technologies and equipment at all its sites to reduce its emissions. Thus far, emissions have been reduced by almost 50% since 2012.

Five fields of action: “company,” “products,” “production,” “employees,” “social and regional responsibility,” have been defined by Uelzena corresponding with measures outlined by the Global Standards of Sustainability Reporting (GRI) standard.

Most of Uelzena’s GHG emissions can be traced back to the upstream area of milk production.

“It was, therefore, very important to consider the entire value chain and get all those involved, the milk producers but also technology suppliers or logistics service providers and even the customers,” states Gewecke.

“In this way, much greater potential and meaningful synergies can be realized than with individual isolated measures.”

Streamlining milk production to reduce eco-footprintUelzena’s main raw material, milk, is sourced regionally from within a 150 km radius from its processing plants.
Uelzena’s main raw material, milk, is sourced regionally from within a 150 km radius from its processing plants.

“To specifically reduce avoidable emissions in milk production, we are in close dialogue with our milk producers and are involved in a pilot project on the carbon footprint of milk as well as in the dairy sustainability tool, which collects data for a variety of sustainability aspects regarding the milk production by our farmers,” explains Gewecke.

Healthy and long-living cows with a high milk yield have a very positive effect on the GHG balance, the company reports. The same applies to a good quality of basic fodder and a low proportion of imported soy.

The use of renewable energies and energy-saving milking technology has had a positive influence on the climate balance of milk. Gas-tight storage of farm manure also proves useful.

Uelzena has commissioned resource-saving transport methods of raw milk from dairy farms to processing plants that reduce GHG emissions across the value chain.

“Some of the milk collection vehicles have already been equipped with battery-powered electric pumps that charge during the transport. This avoids emissions and saves fuel,” says Gewecke.

“Another decisive factor for resource-saving milk collection is the continuous adjustment of route planning, which minimizes the distances traveled,” he adds.

Data collection ensures transparent operations
“Being close to farmers is key to delivering more reliable, traceable, and transparent supply for our customers,” Kamesh Ellajosyula, chief innovation and quality officer at ofi, tells FoodIngredientsFirst.

The company’s sustainability insights platform AtSource provides customers with a view of the supply chain using scientific data to help them report their environmental and social impact.

“Building on those insights, we can now calculate for our customers the potential reduction in greenhouse gas emissions and the interventions that will achieve them at farm level, making the smallholder programs more impactful and efficient,” explains Ellajosyula.

Upcycling by-products mitigates lossesKamesh Ellajosyula, chief innovation and quality officer at ofi.
ofi has partnered with Wageningen University (WUR) to improve and adapt post-harvest loss protocols and have completed trials on a range of crops including hazelnuts, sesame and quinoa, which shows promise for increasing farmer income.

“Our innovation teams are upcycling harvest by-products including coffee cherry cascara and cashew apple into desired new products, as both a way to reduce waste and provide an additional source of income for smallholders,” Ellajosyula outlines.

Using cocoa husks and other biomass waste reduces energy costs and emissions in its processing facilities.

In 2020, ofi started an initiative with Solidaridad to produce “circular coffee” from Peru. The initiative boosts production at the farm level, reduces waste, protects ecosystems at farms and delivers economic benefits for producers.

Profits from the sale of construction panels made from upcycled coffee grounds in the Netherlands are reinvested into inclusive cultivation practices and environmental conservation in Peru.

Plant-based products an “indispensable resource”
Alternative proteins in F&B are poised for growth, driven by sustainability and health considerations as well as the consumer desire to try out novel dishes, snacks and beverages, Leif Jago, junior marketer, global marketing, flavor division Symrise, tells FoodIngredientsFirst.

Symrise reports, about 39% of people across Europe now purchase vegetarian and vegan food, 38% of US consumers are trying to incorporate more plants into their diets and 71% of Chinese consumers adopt various products and also plant-based food to balance their daily diet.

Statistics gathered by ofi confirms there are “substantial growth opportunities” in the plant-based market, especially within vegan protein sources. Research points to a 38% sales increase over the past two years.

Meanwhile, nut protein powders are emerging as a versatile contender in this space. Created by cold pressing nuts to remove fat content before grinding, these ingredients combine high protein content with a clean flavor.

“They’re well-suited as an alternative binding agent, replacing low-solubility flours and proteins. Manufacturers are then able to introduce natural flavors like cocoa or spices to create natural and nutritious products,” underscores Ellajosyula.

Climate positive by 2030Symrise has committed to recycle 95% of suitable plastics by 2025, and it will focus on expanding the production of biodegradable products based on green chemistry.
Symrise aims to be climate-positive by 2030 and sequester up to 63% of GHG emissions by 2025. The company will increase the efficiency of chemical oxygen demand in wastewater by 4% annually and the efficiency of sensitive waste by 4% annually.

In addition, the company will increase the efficiency of water consumption at production sites in arid regions by 15% and source biological raw materials sustainably.

Symrise has committed to recycle 95% of suitable plastics by 2025, and it will focus on expanding the production of biodegradable products based on green chemistry and raw materials from sustainable sources. The company says it committed to supporting certified climate protection projects globally.

The company has grouped its sustainability principles into four pillars of “environmental protection,” “sustainable innovation,” “raw material sourcing” and “employees and society.” Technologies such as Symrise’s SymTrap help to identify new natural raw materials from side streams.

Symrise strives to adhere to the United Nations’ Sustainable Development Goals (SDG) of responsible consumption and production which it will achieve by using raw materials more fully through upcycling. This includes using natural substances that would be thrown away.

Symrise has committed to recycle 95% of suitable plastics by 2025, and it will focus on expanding the production of biodegradable products based on green chemistry

By Inga de Jong, with additional reporting from Missy Green

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