Weekly Roundup: Firmenich commits to be carbon neutral by 2025, FMC and Novozymes enzyme solutions collaboration
05 Feb 2021 --- In industry news this week, Firmenich revealed its new goals to become carbon neutral by 2025 and Ingredion was named among Fortune magazine’s world’s most admired companies list for the 12th consecutive year. FMC announced its collaboration with Novozymes to co-develop enzyme solutions, and Symrise revealed its executive board changes. Meanwhile, a UK center is being set up by Norwich Research Park to improve global food security, which is threatened by climate change.
In brief: Sustainability
Firmenich has revealed its latest environmental, social and governance (ESG) strategy, driving the group to a carbon positive and water neutral future within ten years. Building on its leadership in sustainability, Firmenich has committed to goals across three key areas: acting on climate change, embracing nature, and caring for people. Industry-leading targets include carbon-neutral operations by 2025; carbon-positive operations by 2030; as well as 100 percent of plastics recycled, 100 percent renewable fragrances, a commitment to regenerative agriculture, and creating 5,000 youth job opportunities by 2030.
Firmenich has committed to goals across three key areas: climate change, nature and people.In brief: Recognition
Ingredion has been named one of the “World’s Most Admired Companies” by Fortune magazine. The company notes that this achievement underscores its longstanding reputation as a purpose and values-driven employer and a responsible corporate citizen in the communities in which it operates.
In brief: Acquisitions & collaborations
Global agricultural sciences company FMC Corporation (FMC) has entered into a strategic collaboration with biotech company Novozymes to research, co-develop and commercialize biological enzyme-based crop protection solutions for global growers. The collaboration will concentrate on enzyme-based biocontrol technology for the global fungicide and insecticide markets under a multi-year international agreement. The partnership will focus on developing solutions for controlling key soybean fungal diseases such as Asian Soybean Rust (ASR), in addition to combination products with FMC’s diamide insecticide technology for controlling key insect pests.
Biscuit International – the owner of Dan Cake Portugal, a producer and distributor of biscuits and cakes in Portugal – has acquired Dan Cake Portugal by Biscuit International. The closing of the transaction is subject to applicable antitrust procedures.
Barilla, an Italian multinational food company, has closed its acquisition of the Catelli dry pasta business in Canada. The Catelli dry pasta business includes the Catelli, Lancia and Splendor brands and the plant in Montreal, Quebec. As a family-owned company, Barilla operates with a commitment to rolling out products inspired by the Italian lifestyle and Mediterranean diet. Catelli, a Canadian brand, is also aligned with this commitment. Together, these two brands pursue NPD in healthy food.
In brief: Appointments & retirements
Symrise is making changes to its executive board effective April 1. Heinrich Schaper, executive board member and responsible for the Flavor segment, will be retiring and leaving the company on March 31. The Supervisory Board has decided that Dr. Jean-Yves Parisot is to take over the global leadership of the Flavor segment and his responsibility for the Nutrition segment. This will involve combining the Flavor & Nutrition activities in one segment. Achim Daub, who has been a board member since 2006 and responsible for the Scent & Care segment, has decided to pursue new professional opportunities. He will, therefore, also leave the company on March 31 by mutual agreement.
In brief: Miscellaneous highlights
Tate & Lyle has launched its Fibre University, a new online modular course designed to help formulators and food scientists solve fiber formulation challenges in a time when most people are not getting enough fiber in their diets. Selecting the appropriate fiber is key to solving challenges relating to taste, texture, nutrition, processing and labeling for new and reformulated food products. This online course is designed to help formulators address these issues and to provide a forum for them to hear about and discuss the latest science and trends relating to fiber.
Barilla has closed its acquisition of the Catelli dry pasta business in Canada.
Partners on the Norwich Research Park are setting up a new UK center of excellence to improve global food security. The Norwich Institute for Sustainable Development will focus on developing solutions to enable farmers worldwide to build resilience to variability in rainfall, periods of drought and more extreme and unpredictable weather events. The Institute is launched with £750,000 (US$1 million) of funding from the John Innes Foundation and marks an important landmark. This is the first formal partnership of the internationally-recognized expertise in plant science from the John Innes Centre and the social sciences from UEA’s School of International Development.
Waitrose has committed to topping-up the value of the UK government’s Healthy Start Vouchers, issued to pregnant women and low-income families with children under the age of four, by an additional £1.50 (US$2.05). Shoppers can present their voucher at a Waitrose checkout, where the supermarket will increase its value from £3.10 (US$4.25) to £4.60 (US$6.30). The vouchers can be spent on healthy foods, including fresh, frozen and tinned fruit and vegetables.
Fonterra Co-operative Group Limited has lifted its 2020/21 forecast Farmgate Milk Price range to NZ$6.90 (US$4.96) – NZ$7.50 (US$5.40) per kgMS, up from NZ$6.70 (US$4.82) – NZ$7.30 (US$5.25) per kgMS. The midpoint of the range, which farmers are paid off, has increased to NZ$7.20 (US$5.18) per kgMS. Fonterra CEO Miles Hurrell says the lift in the 2020/21 forecast Farmgate Milk Price range results from strong demand for dairy, which is demonstrated by the continued increase in Global Dairy Trade (GDT) prices since the co-op last revised its milk price at the beginning of last December.
By Elizabeth Green
