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Parternships Flavors Partnerships for Social Innovation

Partnerships are a key feature of our sustainability program. Building partnerships for sustainability is a prerequisite for our initiatives and add direct value to our customers. We have created a strong network of world-class partners, including customers, development agencies, non-governmental organizations (NGOs) and academic institutions. Our partners contribute specific skills and expertise and help us learn. We believe that by engaging with partners, we increase the credibility and transparency of our sustainability work.

Fruit Juice CSR Platform

The Juice CSR Platform was set up in 2013 as a sustainability initiative for the fruit juice industry. Co-initiated by the European Fruit Juice Association (AIJN) and Sociability, and endorsed and co-funded by the European Commission for its first 18 months of operation, its initial partner organizations were UTZ Certified, IDH the Sustainable Trade Initiative and AZTI-Tecnalia.

Firmenich has been a sponsor and active member of the platform since its inception. As part of our work on the Juice CSR Platform, Firmenich partnered with Solidaridad and a juice customer to pilot a tool called Rural Horizons. Rural Horizons supports continual improvement of agriculture production and was specifically developed as a farmer self-assessment questionnaire for citrus farmers in Brazil. It will help Firmenich and our partners assess supplier-related risks in the citrus value chain and support a step-by-step approach to high quality supply. In FY15, we have completed the first step of the project with a smallholder orange farmer in Brazil which helped us better understand the local agricultural challenges for smallholder farmers.

Sustainable Seafood and Green Protein


Firmenich became the first flavor company to receive certification for the Marine Stewardship Council’s (MSC) Chain of Custody standard for seafood ingredients produced from Northeast Atlantic codfish, saithe and haddock. In 2016, we received certification for whitefish, shrimp and lobster products. We are aiming for 100% MSC certification for all of our seafood ingredients by the end of 2017.


In FY15, we joined the Protein Challenge 2040, a multidisciplinary innovation forum led by Forum for the Future, one of the world’s leading organizations dedicated to sustainable development. Protein Challenge 2040 involves organizations from across the entire protein system and is the first innovation forum to explore how we balance supply and demand of protein for a growing population in a way which is affordable, healthy and good for the environment. Firmenich is the only flavor house to participate in this coalition. We believe that with our advanced technological capabilities and commitment to innovation driven by global consumer trends, we can add real value to the partnership.

In 2016, we scaled-up our involvement in Forum for the Future’s Protein Challenge 2040, a coalition that brings the meat, plant and alternative protein industries together for the first time to tackle the question: “How can we feed nine billion people with enough protein in a way that is affordable, healthy and good for the environment?”

We joined the coalition in 2014, and will continue to be a strategic partner as the project moves into its second phase to focus on:
• Increasing the proportion of plant-based protein consumption by consumers
• Scaling-up sustainable feed innovation to meet animal protein demand
• Closing the protein nutrient loop
• Developing indigenous plants as protein sources for local communities
• Scaling-up sustainable aquaculture
• Restoring soil health


Pulses, such as dried peas, edible beans, lentils and chickpeas, have a high protein and fiber content, while being low in fat. We were the first flavor company to join the global effort on pursuing pulses as a sustainable protein source. We believe we can provide solutions to enable the use of pulses in healthier, tastier and more affordable and sustainable food. In FY15, as part of our efforts to further our commitment to pulses we:
• Attended the FAO-ICN meeting in Rome on Food Security, which featured discussions on Pulses. This invitation only event was attended by 900 UN representatives and 100 industry participants
• Extended our support of the FAO International Year of Pulses 2016 team by being member of the Private Sector Mechanism of the UN Committee on World Food Security (CFS)
• Continued our participation in the Pulse Task Force, a multipartner joint development consortium of leading industry players and pulse growers with the objective to innovate in pulse flours
• Engaged with key players across the pulses value chain (suppliers/customers) to establish a view of the opportunities for pulses as well as the bigger picture of all protein alternatives
• Created links to leading academic groups active in research for alternative proteins, including pulses We also designed a roadmap for Firmenich’s short-, mid-, and long-term development engagement linked to green protein, identifying the opportunities for flavor related innovation in that space.
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