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Advancing Health and Nutrition and Building Sustainable Food Systems Sustainable Food Systems

Our flavor division aims at helping our customers meet the needs of future consumers while preserving our resources for generations to come.

Sustainable Protein

SEAFOOD FLAVORS: INGREDIENTS FROM MARINE PROTEINS

For decades, the Firmenich seafood facility in Ålesund, Norway, has processed natural raw seafood material to create seafood extracts and flavors for food and beverage customers worldwide. In recent years, we have explored ways to further extract value from this process and developed natural food ingredients derived from marine protein.

To continue building leadership in this area, last year, we sponsored a symposium in Norway to share the latest science and research on the health benefits of marine proteins and peptides. The event was hosted by Legasea Biomarine Cluster, a consortium of Norwegian companies, including Firmenich, dedicated to biomarine science and technology. More than 100 leading scientists joined the Crown Prince of Norway in Ålesund, the epicenter of biomarine ingredient production, for the event.

The symposium’s main objectives were for important scientists working with protein and peptide nutrition to present and discuss their knowledge and explore the potential of using protein and peptides in a health and performance context. The event featured scientific presentations and discussions of marine ingredients related to digestive health, blood glucose management, satiety, weight management and muscle health. It was an important step in advancing the science behind these ingredients and fully understanding their potential as part of a healthy diet.

THE PROTEIN CHALLENGE 2040 LED BY FORUM FOR THE FUTURE

In 2014, Firmenich joined the Protein Challenge 2040, a multidisciplinary innovation forum led by Forum for the Future, one of the world’s leading think tanks on sustainable development. The program aims to reinforce protein as a crucial part of a sustainable food system, shift the conversation from “good” and “bad” protein to a balance of sustainable protein, propel action and increase investment in sustainable solutions, and influence policy across the system for greater sustainability.

In order to drive action to help achieve the 2040 goals, three innovation areas and six pilot projects were chosen.

PROJECT FRESH WITH THE WBCSD

In FY17, Firmenich worked with the World Business Council for Sustainable Development (WBCSD) and the EAT Foundation to help launch FReSH, the Food Reform for Sustainability and Health program, thereby reinforcing our commitment to accelerate change in global food systems. FReSH is designed to catalyze a shift towards a healthier and more sustainable food model. The program was launched at the EAT Stockholm Food Forum in June 2016, bringing together 25 companies from the private sector that have the potential to enact transformational change in food systems all over the world. The program focuses on the following work streams:

1. Developing guidelines on healthy and sustainable diets, taking into account social and environmental considerations.

2. Food production adjustments, including formulations that help consumers achieve healthy and sustainable diets.

3. Food consumption reorientation to strengthen demand for healthy and sustainable diets.

4. Improvement of food sourcing and reduction of food loss and waste.

5. Measuring, reporting, and communicating progress

Supporting Sustainable Citrus

As citrus products such as juice have grown in popularity around the world, citrus crops have not kept up with demand. This has a direct impact on Firmenich, as our citrus flavors are often created with by-products from the juice industry. Compounding the problem is the impact of diseases such as greening, which have taken a devastating toll on citrus crops in the U.S. in recent years.
Our approach is threefold:
1. Create more efficient production methods
2. Focus innovation on the future when we may need alternative solutions
3. Support increased sustainability throughout the fruit juice sector


PREPARING FOR THE FUTURE

We intend to continue leading and innovating in citrus. We also continue our collaboration with the Juice CSR Platform to inspire and support the European fruit juice industry as well as leading Brazilian producers and suppliers to integrate CSR in their business operations and core strategies.

SHARING EXPERTISE WITH SMALLER SUPPLIERS

Many smaller citrus juice producers do not have an efficient process (or any process) to separate citrus oils during juice production. Firmenich makes our in-house juice production specialists available to suppliers for production process review and improvements. This helps smaller juice producers improve their yields while making more citrus oils available from the same amount of citrus fruits processed.

DOING MORE WITH LESS – SOLESSENCE

For many years, we have created more efficient processing techniques that allow us to better manage raw materials. Through our proprietary Solessence® methods, we maximize processing to produce 100% yield with no losses. Our newest generation Solessence® M offers micro emulsions that use all the flavors in citrus oil in their existing state rather than using solvents to extract them. This process minimizes waste and conserves citrus oil.

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