Food & Beverage Asia June/July 2020

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8 NEWS AAK reports sustainability progress AAK has released its Sustainability Report for 2019. The report outlined ambitions, activities and achievements within the five focus areas of the company’s model for sustainable growth – Our Customers, Our Suppliers, Our Plant, Our People, and Our Neighbours. Johan Westman, President and CEO of AAK, said, “We continue to see strong progress within our sustainability activities and in our contributions towards the UN Sustainable Development Goals. Significant improvements have been made within our raw material supply chains and with regards to resource efficiency in our operations. Additionally, we have continued to create solutions that are good for both people and our environment, for example, AkoPlanet, our portfolio with solutions for plant-based foods.” An AAK achievement during 2019 has been the increase of women involved in the company’s direct shea sourcing at all production sites, and during 2020 we programme in West Africa. The programme will do the same for our raw materials now involves more than 230,000 women, a in order to identify the overall climate 72% increase compared to 2018. AAK has roadmap for the future. This and all other also increased the impact of smallholder achievements that we share in our report livelihoods in its palm supply chains by are results of a tremendous amount of strengthening collaborations with partners dedication from AAK colleagues and in Malaysia and Mexico. collaboration partners around the globe.” ■ Furthermore, AAK has reduced its environmental impact by decreasing the company’s energy and water consumption, and greenhouse gas (GHG) emissions per processed unit raw material. Anne Mette Olesen, Chief Strategy and Sustainability Officer, AAK, added, “Another key achievement has been to initiated climate change risk assessments AAK Sustainability Report 2019 Givaudan announces divestiture of processed and grated cheese business Givaudan has entered into an agreement to divest its processed and grated cheese business to St. Paul Group, a cheese specialist with premises in Belgium and the Netherlands. Dieter Kuikl, CEO of St. Paul Group, commented, “We are delighted with this transaction as it represents an attractive opportunity to further build St. Paul’s customer base in ready meals, snacks and processed food. In addition, St. Paul will now also be able to offer a wider range of products and applications.” The processed and grated cheese business acquired from Vika BV contributed 13.5 million Swiss francs (US$13.9 million) to Givaudan’s flavour division sales in 2018. Givaudan will retain the majority of the Vika BV business acquired in 2017, and continue to offer cheese powder solutions, vegetable and meat fonds and stocks as part of its natural dairy and savoury product portfolio. Louie D’Amico, President, Flavour Division, Givaudan, concluded, “With the sale of our processed and grated cheese business, we aim to strengthen the focus on our core business and continue to drive long-term shareholder value. We truly appreciate the contributions of our processed and grated cheese business employees, and look forward to working with the St. Paul team to ensure a successful handover.” ■ FOOD & BEVERAGE ASIA JUNE / JULY 2020
Kerry invests in clean-label food production with acquisition of IsoAge Technologies and Biosecur Lab Kerry has expanded its cleanlabel food production capabilities through the acquisition of two companies, IsoAge Technologies and Biosecur Lab. These acquisitions will enhance Kerry’s leadership in the clean-label space, and expand the company’s capacity to serve this growing market. Kerry’s acquisition of IsoAge Technologies and Neil Cracknell, CEO of Applied Biosecur Lab will strengthen its position in the clean-label space Health and Nutrition at Kerry, explained, “These acquisitions and expansion of our food protection portfolio solidifies Kerry’s position in clean-label food protection. When we combine IsoAge Technologies’ natural and sustainable food safety solutions with Biosecur Lab’s natural citrus extract-based antimicrobials and Kerry’s existing food protection solutions, we will be able to protect even more food naturally. “Together, our combined innovation capability is significant, and we will work collaboratively to develop the future of natural food protection solutions.” With the outbreak of the COVID-19 pandemic, the world’s food industry has come under pressure as consumer stockpile food around the globe, and the industry works to meet this demand safely. Consumers are also changing their behaviours and attitudes; they are taking a greater interest in nutrition and the positive role it plays in maintaining a healthy body. As part of this, they are paying increased attention to product labels, and seeking to avoid artificial ingredients, to which they associate a negative connotation. Emma Cahill, Senior Strategic Marketing Manager of Food Protection at Kerry, said, “We see COVID-19 and its impact on food choice and availability leaving a lasting impression in consumers’ minds. Today, campaigns about ‘no contact delivery’ are offering clear comfort. Into the future, communication of measures taken to keep natural, artisanal products safe will be a new way of building trust and reducing concern as we transition back into our new normal.” ■ FOOD & BEVERAGE ASIA JUNE / JULY 2020
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Food & Beverage Asia June/July 2020

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