Ohly unveils flavor modulating and umami boosting ingredients with carbon neutral credentials
12 Jul 2022 --- Yeast extracts supplier Ohly has launched three carbon neutral ingredients with functionalities for plant-based food products. The ingredients are part of the company’s Plant Protein Taste Toolbox solutions, targeting vegan diets.
“Innovative technological solutions hold the key to reducing carbon emissions. To compensate for unavoidable emissions relating to our products, we are supporting a project that helps provide clean energy by installing landfill gas collection,” explains Jan Bebber, platform director, new business, Ohly.
“This gas is turned into heat to help supply clean energy to pulp and paper milling in the US. This avoids methane flaring into the atmosphere and reduces carbon emissions.”
The newly launched carbon-neutral natural yeast flavor modulator Flav-R-Max delivers a high umami impact and masks the off-notes of plant proteins. It also serves as a solution for salt reduction in meat alternatives.
Flav-R-Base also has a clean savory note and is an off-note masking agent in vegan dairy applications.
Meanwhile, X-Seed Kaf is described as a yeast-based bionutrient ingredient that infuses nutritional elements for maximizing batch outputs of microbial fermentations. Food producers in the cultures, probiotics and biopharma segments can produce more products with a lower carbon footprint using this nutrient.
Carbon neutral product portfolio
Production and raw material sourcing of the three new yeast-based ingredients will have a low carbon footprint.
The three ingredients will pave the way for Ohly’s future carbon-neutral portfolio in the food and bionutrients markets and the company’s commitment to run net-zero production at its German site by 2030.
The goal is to reduce carbon emissions from sourcing, production and distribution of these carbon-neutral products.
“Since 2018, we have already reduced our carbon footprint by around 25% for every kilogram of our product produced. Targeted investments and process optimizations were key to these initial achievements,” says Ralf Fink, CEO, Ohly.
A Food and Agriculture Organization and European Bank for Reconstruction and Development report recently evidenced that efforts in the food industry to commit to carbon emission reduction targets have been “uneven.”
While recognizing that some businesses have carbon-cutting initiatives, there are still no regulations in place, and goals are voluntary, leading to calls for a more robust system.
Another setback for carbon-neutral efforts: consumers are often unwilling to pay a premium for carbon-neutral products.
Decarbonization investments
In a move to decarbonize operations at its Hamburg site, Ohly works with ClimatePartner to measure end-to-end emissions across the value chain. The end goal is to reduce and offset the emissions created during the production of their yeast-based products.
The company estimates that in 2023 there will be a 45% carbon emissions reduction per kilogram of product manufactured at the site. Further measures will be implemented to reduce energy consumption and decrease the use of raw materials.
Earlier this year, Ohly developed a yeast-based braised chicken-flavored modifier called Sav-R-Meat PBD. It dissolves in water and can be applied to processed meats, meat alternatives, sauces, seasonings and snacks. In addition to masking off-tastes, it is effective when working with low-sodium meat applications due to its naturally high salt-enhancing umami.
Several investments in certified carbon offsetting projects have been made to initiate the carbon reduction process.
In addition, the company is involved in a project that protects the Rostock city forest, which stores vital amounts of carbon, nitrous oxide, and methane. The project helps regulate the water balance and preserve habitats for rare species.
By Inga de Jong
