25 minute read
Atoning for own sins: food processors create new innovations that help keep cancer at bay
By Abel Ndeda
The food industry has certainly been blamed for the recent spike in lifestyle-related diseases most notably cancer, diabetes, and heartrelated complications. Mounting research suggests that eating ultra-processed food, which is the expertise of the food industry, may raise cancer risk. To put the narrative into perspective, I will highlight a few examples. In a 2018 observational study published online by The BMJ, every 10% increase in consumption of ultra-processed foods was associated with a 12% higher risk for cancer in general and an 11% increased risk for breast cancer. Another study, this time by researchers at Tufts University found that men (but not women) who consumed a large amount of ultra-processed foods had a 29% greater risk of colorectal cancer than men who consumed smaller amounts.
The unfortunate reality is that cancer has no cure and is currently the second leading cause of death worldwide.
CANCER HAS NO CURE AND IS CURRENTLY THE SECOND LEADING CAUSE OF DEATH WORLDWIDE, HOWEVER 30–40 PERCENT OF ALL CANCERS CAN BE PREVENTED BY LIFESTYLE AND DIETARY MEASURES.
According to data from the World Health Organization, about 10 million deaths in 2020 were attributed to cancer. That same year World Cancer Research Fund International details that globally, in 2020, 18,094,716 million cases of cancer were diagnosed. New cancer cases continue to emerge every day and the situation is particularly gloomy for Sub-Saharan Africa where cancer incidence is projected to increase more than 92% between 2020 and 2040, according to the WHO International Agency for Research on Cancer.
The silver lining to this gloomy reality is that 30–40 percent of all cancers can be prevented by lifestyle and dietary measures alone. To atone for its sins, the food and beverage industry globally has begun to reformulate its recipe and products to help lower the risk of cancer among consumers.
MAKING MEAT A LESS RISKY INDULGENCE
Research over the years has associated red meat with various types of cancer, most notably bowel and colorectal cancer. According to research, when a chemical in red meat called haem is broken down in the gut, N-nitroso chemicals are formed and these have been found to damage the cells that line the bowel, which can lead to bowel cancer. For this reason, red meat, such as beef, lamb, and pork, has been classified by the WHO as a Group 2A carcinogen which means it probably causes cancer. According to the Cancer Council, eating more than 700 grams (raw weight) of red meat a week increases your risk of bowel cancer. Avoidance or limitation is the only way of mitigating this risk.
Processed meat is however the greater evil when it comes to meat consumption and there is inexhaustible evidence to back this claim. In the research highlighted earlier by Tuft University, the men with the highest risk of colorectal cancer were those who consumed the highest amount of ultra-processed foods consumed mostly readyto-eat products derived from meat, poultry, or fish. The Cancer Council further notes that the risk of developing bowel cancer goes up 1.18 times for every 50 grams of processed meat eaten per day.
Nitrite and nitrate compounds have for a long time been linked to the high cancer risk associated with the consumption of processed meat products. The perception towards Nitrites is so poor that a solution from the American Chemical Society (ACS) exists to help consumers determine food nitrate levels.
Although the European Food Safety Authority (EFSA) in 2017 noted that it did not have at the time "sufficient information to link high levels of nitrosamine in meat products to nitrites intentionally added to food" negative perception has forced the food industry to search for alternatives.
Leading food ingredients supplier Kemin made a breakthrough recently with its launch of Rubinite GC Dry as an alternative preservative in emulsified cooked sausages. The company said the label-friendly ingredient maintains product stability with active molecules from plant extracts, which also provide natural pink color and can also buffer vinegar by providing optimal microbial protection against foodborne pathogens, such as Clostridium botulinum and Listeria monocytogenes.
Kemin’s peer Givaudan has also brought to market its alternative to nitrites. Marketed as NaNino+™, Givaudan’s
new solution is a patent-pending synergistic combination of plant-based ingredients and natural flavorings that can be used as a nitrite replacement in processed meat.
SOLVING THE ACRYLAMIDE PUZZLE
Some of the food industry’s most beloved plant-based treats come from high-temperature cooking, such as frying, roasting, or baking. During this process, sugars and amino acids that are naturally present in food react forming a substance called acrylamide. Although key in bringing out the tasty flavor that we find in potato crisps, french fries,
and even bread, animal studies revealed that acrylamide caused cancer in animals in studies where animals were exposed to acrylamide at very high doses. This prompted the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) to conclude that acrylamide is a human health concern.
Boiling and steaming do not typically form acrylamide but foregoing the sizzling chips for some bland mashed potatoes is not an option for many. To ensure consumers continue enjoying their favorite meals, ingredient suppliers have been working in their labs and with customers to develop both customized and off-the-shelf solutions. Novozymes, Kerry, and DSM have products based on the enzyme asparaginase and say they are now popular tools to reduce acrylamide. When added to uncooked foods, the enzyme converts asparagine to the amino acid aspartic acid, preventing it from forming acrylamide.
NON-ALCOHOLIC AND ALCOHOL-FREE DRINKS GAIN TRACTION
Alcohol, another of the food industry’s favorite inventions, is linked to various types of cancer including oropharynx, larynx, esophagus, liver, colon, rectum, and breast cancer. In other studies, it has also been linked to other types of cancer such as pancreas, prostate, and skin cancer.
While men who drink more than four alcoholic beverages a day and women who drink more than three are in the greatest danger, the assessment, published in Addiction Journal, claims that even moderate alcohol consumption puts people at risk.
Scientists aren't sure how alcohol causes cancer, but acetaldehyde, a compound that is formed when alcohol breaks down in the body, has been found to damage the DNA of cells in the mouth, throat, esophagus, and liver. Drinking alcohol can also lead to oxidative stress in cells, causing them to create more reactive oxygen species (chemically reactive molecules that contain oxygen). These can lead to damage inside the cells that might increase the risk of cancer.
Stopping alcohol consumption, however, seems to lower one’s risk of cancer of the larynx, throat, and liver, with the risk continuing to drop the longer one abstains, according to Connor’s analysis.
Doing its best to limit exposure to cancer, the food industry has come up with low and no-alcohol products. Beer which is the most consumed alcoholic beverage globally has been the target of most of the new innovations with manufacturers either launching low-strength alcohol or removing the alcohol from the beer altogether. Heineken 0.0 is arguably the most successful zero-alcohol beer. Launching in Spain in 2017, the alcohol-free beer is today available in more than 100 countries across the globe.
A SHIFT FROM REFINED TO WHOLE GRAIN MEALS
For decades, the food industry stripped grains of the brand and the germ in what we glorified as refining. The highly processed flour is good for the production of various products including cake, desserts, pasta, muffins, sweet or savory biscuits, refined grain breakfast cereals, white rice, pancakes, waffles, and pizza.
With the loss of nutrients coming about as a result of flour refining, fortification became necessary to restore some of the lost ingredients. Research is however emerging that fortification may not necessarily be a food idea. Bread and cereals are enriched with folate to prevent birth defects caused by deficiencies of this nutrient. But some scientists hypothesize that high levels of folate in the absence of other naturally occurring micronutrients such as vitamin B-12 could contribute to the higher incidence of colon cancer in Western countries, possibly by affecting the genetic pathways that control growth.
Having gotten it all wrong with flour refining, the food industry is going back to whole grains which are more
NOVOZYMES, KERRY, AND DSM HAVE PRODUCTS BASED ON THE ENZYME ASPARAGINASE, WHICH IS KNOWN TO REDUCE ACRYLAMIDE.
nutritious with typically higher iron, magnesium, manganese, phosphorus, selenium, B vitamins, and dietary fiber levels than refined grains. Moreover, 7 meta-analyses of cohort studies have indicated that whole grain intake was associated with 6% to 12% lower risk in comparison of highest vs. lowest intake groups, and 3% to 20% lower risk for doses ranging from 15 to 90 g/day.
Today there exists whole grain options for many products such as bread, cakes, and muffins that are as tasty, soft, and light as refined ones but still full of whole grain goodness. Baking solution suppliers such as Puratos and GoodMills Group are some of the major players helping bakers and other whole grain users exploit the full potential of these foods.
CLEANING ZERO-SUGAR BEVERAGES
Intensely sweet non-calorific sweeteners were innovated to address a need for sweet but lowcalorie carbonated soft drinks. People suffering from diabetes, obesity, or those generally seeking to avoid outsized calorie intakes embraced these drinks which came to be known as diet sodas. With time these artificial sweeteners began replacing sugar in other tasty treats such as chewing gums to the delight of consumers.
Initially thought of as God-sent innovations, these products have lost their favor among consumers due to mounting evidence linking them to cancer. A 2022 large cohort study of 102,865 adults found a positive relationship between artificial sweetener intake and the risk of overall cancer. In particular, higher cancer risks were observed for aspartame and acesulfame-K, according to the study.
As demand for low-calorie but sweet treats exists, the food industry has shifted its focus from artificial to natural alternatives that deliver the same sweetness but without the calories of sugar or the risks of synthetic ones. Stevia has been the most explored by food ingredient manufacturers but other alternative sweeteners derived from xylitol, monk fruit, and erythritol exist to help food and beverage manufacturers succeed in their quest to meet the demand for low and zero-sugar products.
IT CAN ONLY GET BETTER FROM HERE
For centuries, innovation in the food sector was mainly driven by taste and shelf life stability. Anything that made food taste good or extended its shelf life was readily added to product formulations without much thought to its long-term effects on consumers. That is how products such as aspartame, nitrates, and titanium dioxide found themselves in food products.
The wide consumption of foods with these additives is believed to be the reason for the spike in many lifestyle diseases today. The silver lining is that as evidence emerges on the likelihood of these additives impacting consumer health, alternatives emerge to ensure we continue enjoying the foods we have grown to like without having to worry much about the risk. There is even a term for it, guilt-free indulgence.
Many other trends from veganism, and clean-label, to zero alcohol consumption, are gaining pace across the world prompting the food industry to respond with healthier foods that minimize the risk of cancer and other diseases. We today even have foods that are specifically designed to improve human health. We call them functional foods and they already command a sizeable share of the market. According to Fortune Business Insights, the global functional food and beverage market size was valued at US$258.80 billion in 2020 and it is expected to exhibit a CAGR of 9.5% for the next 5 years to reach a value of 529.66 Billion by 2028. This shows that the food industry is finally atoning for its sins and is transforming into a partner in the consumer quest to live a more active and healthier lifestyle. FBA
KEY NUMBERS
10%
Kemin Food Technologies develops natural alternative to nitrite used in meat preservation
ITALY – Kemin Food Technologies, a food shelf-life extension specialist, has developed a nitrite alternative marketed as an all-in-one solution, Rubinite GC Dry, for use in the first stage of emulsified cooked sausages.
The company said the labelfriendly ingredient maintains product stability with active molecules from plant extracts, which also provide a natural pink color.
Rubinite GC Dry’s buffered vinegar also provides optimal microbial protection against foodborne pathogens, such as Clostridium botulinum and Listeria monocytogenes.
The buffered vinegar used in the Rubinite GC Dry solution is produced at Kemin Food Technologies – EMEA’s new facility in Crema, Italy.
Kemin Food Technologies noted that the Rubinite GC Dry ingredient
offering food safety while maintaining taste and colour is available for food producers in Europe, the Middle East, and Africa (EMEA) region.
NEW INNOVATION
GNT Group spirulina extract for beverages receive FDA approval
USA – GNT Group, a global provider of coloring foods, has gained approval from the US Foods and Drug Administration (FDA) for the use of spirulina extract in beverages, offering manufacturers a way to achieve vibrant blue shades while maintaining a clean label.
The company said it developed a patented formulation technology that allows spirulina extract to be used in temperature- and acid-stabilized in beverages.
The Exberry Blue Beverage Solution is suitable for various applications, including sports, energy, and carbonated drinks, juice drinks, enhanced waters, and alcoholic beverages below 20% ABV.
The Code of Federal Regulations (CFR) had previously permitted spirulina extract as a natural blue coloring ingredient in certain food products and powdered beverages.
GNT successfully petitioned the FDA to amend the regulation to cover all non-alcoholic and alcoholic beverages below 20% ABV.
The company noted the extract delivers a bright turquoise blue shade in acidified beverages with a pH range between 2.6 to 3.4.
Moreover, it can be combined with other Exberry food solutions that deliver hues including navy blue, violet, and green.
The FDA’s approval of natural blue colors derived from spirulina extract for products also includes applications such as yogurt, ice cream, and confectionery.
NEW INNOVATION
IFF, Salus Optima create platform to help brand owners create better for you snacks
UK – American multinational food ingredients supplier IFF has partnered UK-based health and wellness company Salus Optima to help brand owner create snacks and other products that target metabolic health.
Key to the success of the partnership’s personalised nutrition platform is blending science-backed, data driven recommendations with behavioural change techniques – such as digital coaching – with branded products at the core of the offering.
On the first level, the collaboration leverages Salus Optima’s tech with IFF’s portfolio of health-enabling ingredients from its Nourish and Health & Biosciences divisions to help product developers to create differentiated experiences that address the aspects that influence metabolic health.
Secondly, the partnership is also focused on helping consumers understand their unique metabolic response to food, supplements, activity and sleep, accessible via mobile phones and wearables.
The turn-key digital health and wellness platform is powered by IFF’s market-ready product design solutions, combined with Salus’ modular digital health tech.
It provides real-time consumer intel, doubling as a direct marketing tool that captures rich, first-party data beyond traditional points of
sale to help brands gain a deeper understanding of consumer needs. Set-up and integration with mobiles and wearables is quick and easy, and provides consumers with actionable, engaging and personalised suggestions to achieve health and wellness goals.
Kerry unveils new digital tool to assess front-of-pack nutrition labels
IRELAND – Kerry has launched a new digital tool that will support manufacturers to optimize the nutritional profile of products while being aware of the various front-ofpack regulations.
The company says that the KerryNutri Guide has been launched in response to the need to promote healthier diets globally amid a changing regulatory environment.
Globally, governments are introducing taxes and restrictions on products that are high in fat, sugar, and salt to combat health issues and noncommunicable diseases, while manufacturers have the challenge of creating great-tasting products that still meet these guidelines.
The Guide can measure food and beverages across a wide range of front-of-pack nutrition labeling systems and guide the user to a better score. Using data entered by the user, the tool calculates the product’s energy, saturated fat, sugar, fiber, protein, and salt content and then displays the nutrient score of each input, showing areas that are close to or exceeding a regulatory or dietary threshold.
A recent Action on Salt and Share Action report flagged “misleading” nutrition labels across Kerry’s home market in the UK, calling for tighter regulations on sugar, salt, and fat.
With regulations varying globally, KerryNutri Guide offers regional insights and uses the data to replicate on-pack labels used in the EU, Brazil, the UK, Mexico, Singapore, Australia, and New Zealand.
In addition, the tool simulates what nutritional claims can make on the pack, whether the product is low in fat, sugar, or salt, or is a source of fiber or protein.
CP Kelco and Chr. Hansen co-develop shelf-stable plantbased “vegurts”
UK – Tate & Lyle PLC has expanded its sweetener portfolio with ERYTESSE Erythritol which has 70% of the sweetness of sucrose and a similar temporal profile, with zero calories, making it useful in categories such as beverages, dairy, bakery, and confectionery.
ERYTESSE is said to add back bulking and mouthfeel when sucrose is reduced or removed from applications.
Additionally, the sweetener offers good stability in high levels of heat or acidity during processing, making it suitable for a host of formulations.
It can be used alone or in combination with natural sweeteners, like stevia and monk fruit, and highpotency sweeteners, like sucralose.
Tate & Lyle said the addition of the sweetener expands its ability to help customers deliver on consumer demand for healthier, sugar and calorie-reduced products while extending its position as the world leader in ingredient solutions for a healthy food and beverages.
NEW INNOVATION
Louis Dreyfus Company develops orange juice with reduced sugar and higher fiber content
FRANCE – Louis Dreyfus Company (LDC), a French multinational merchant and processor of agricultural goods, has developed a new product made from not-from-concentrate (NFC) orange juice with more fiber, less sugar-content, and maintains nutritional value.
The company noted the NFC orange juice has a 30% reduction in natural sugar content and more than triple dietary fiber content while preserving its original taste (Brix value) and vitamin C level.
Although the company plans to make a commercial roll-out of the product initially focused on Asia Pacific, with the first launch set for early 2023 in China, the new product is available to industrial customers worldwide.
This will include Europe, North America, and South America, where the Group sees growing consumer demand for healthy, nutritious, greattasting diet options.
Juan José Blanchard, LDC’s Global Head of Juice said: “Complementing our extensive portfolio of juices and ingredients from Brazilian-grown citrus fruits, this new product represents another positive step in LDC’s strategy to diversify revenue through valueadded products, including specialty ingredients and products like this one.”
NEW INNOVATION
DSM upcycles canola meal into high quality protein isolate
NETHERLANDS – Dutch multinational health, nutrition, and bioscience company DSM has added a new protein isolate to its Vertis plant protein portfolio.
According to DSM, the new ingredient known as Vertis CanolaPRO, will allow food and beverage producers to develop plantbased products that offer complete proteins and are free from major allergens.
Its high credentials come from the fact that it is produced from Canola seeds, also known as rapeseeds, which are one of the world’s few available plant sources of complete protein, meaning they contain all nine essential amino acids required for good health.
When used as part of a protein blending strategy, Vertis CanolaPRO is highly complementary to proteins from legumes and cereals and fills in gaps in essential amino acids, according to DSM.
The new ingredient is reported to have a protein digestibility-corrected amino acid score (PDCAAS) of 1, on par with soy or whey, and a high digestibility score (DIAAS ≥ 100).
Its functional benefits include improving the bite and texture of meat and fish alternatives and creating a smoother mouthfeel in dairy alternatives and performance nutrition products. UK – Tate & Lyle PLC has expanded its sweetener portfolio with ERYTESSE Erythritol which has 70% of the sweetness of sucrose and a similar temporal profile, with zero calories, making it useful in categories such as beverages, dairy, bakery, and confectionery.
ERYTESSE is said to add back bulking and mouthfeel when sucrose is reduced or removed from applications.
Additionally, the sweetener offers good stability in high levels of heat or acidity during processing, making it suitable for a host of formulations.
It can be used alone or in combination with natural sweeteners, like stevia and monk fruit, and highpotency sweeteners, like sucralose.
Tate & Lyle said the addition of the sweetener expands its ability to help customers deliver on consumer demand for healthier, sugar and calorie-reduced products while extending its position as the world leader in ingredient solutions for a healthy food and beverages.
NEW INNOVATION
Tate & Lyle launches erythritol-based sweetener Freddy Hirsch Nigeria unveils food texture and stabilizer systems for food industry
NIGERIA – Freddy Hirsch Nigeria, a manufacturer of extracts for spices, ingredients, and flavors, has introduced food texture and stabilizer systems, which will help to preserve food and minimize wastage in the Nigerian market.
Other than optimizing value for every Naira spent on food, the company said the Freddy Hirsch texture and stabilizer solutions also help make food more enticing and more appetizing.
According to Mordor Intelligence, the African market for food stabilizers is projected to register a CAGR of 2.1% over the forecast period 2020-2025.
The demand for stabilizers in the bakery and confectionery industries has witnessed a significant increase in the market as stabilizers make up a small part of the final product but have a significant impact on the final packaged product.
Kojo Brifo, Managing Director of Freddy Hirsch Nigeria, noted that the Freddy Hirsch texture and stabilizer solutions are the aftermath of many years of research and development. He hinted that the stabilizers have been lauded by several food companies, including bakeries and ice cream companies, which have begun using them.
Brifo said the company is not resting on its laurels and will continue to innovate to deliver value to all stakeholders.
Freddy Hirsch operates in several African countries, including Nigeria, which is the epicenter of its West Africa operations. The launch follows the debut of a range of bouillon flavors, which are traditionally sought after in West African markets, for the local quick-service restaurant (QSR) sector, in July.
INVESTMENT
MANE opens manufacturing plant and flavor innovation center in India
INDIA - MANE, a major producer of flavors and fragrances, has officially opened its largest manufacturing plant in India, located at the Gujarat Industrial Development Corporation (GIDC) site.
The new 20,500 square-meter facility is strategically located in one of India’s leading chemical manufacturing regions with easy connectivity to ports.
MANE said the new plant will play a key role in meeting the growing demands of flavor and fragrance markets in India and across the AsiaPacific region.
Mane Group chairperson, Jean Mane said India, which accounts for nearly 8% of the group’s global revenues of Euro 1.5 billion (US$1.56bn), is key to the group’s future growth as it is also a major procurement center for spices which is why it has drawn up a US$45 million investment plan to expand capacities over the next three years.
The company has invested Euro 20 million (US$20.76m) in setting up the new plant, equipping it with advanced technologies and machinery, including an HVAC system with an EC fan, an energy valve, and a heat exchanger.
The plant aimed at expanding the French group’s footprint will also be run sustainably, with a 25% reduction in energy consumption.
PARTNERSHIPS
Kalsec inks, Willow Biosciences partner in commercialization of precision fermentation
framework agreement with a Canadabased biotechnology company, Willow Biosciences, to explore and commercialize a precision fermentation production process for high-volume applications, majorly in functional foods.
Willow’s FutureGrown technology platform is a fully integrated solution for rapid strain engineering, process development, and scaledup manufacturing that incorporates the latest technologies available for precision fermentation.
The partnership will leverage Kalsec’s expertise in natural product development with Willow’s fully integrated technology platform, in the research that will focus on the functional benefits of the S. cerevisiae fungus, also called brewer’s yeast, which includes improved expression and engineering of metabolic pathways.
Willow CEO Dr. Peter SeuferWasserthal said his company is pleased to add a new functional ingredient to its portfolio, highlighting the demand for its fully integrated FutureGrown technology platform.
INVESTMENT
Hotpack Global inaugurates largest manufacturing plant in Dubai
UAE – Hotpack Global, the largest manufacturer of disposables Food Packaging Products in the Middle East, has inaugurated its largest manufacturing plant in National Industries Park (NIP), Dubai.
The facility features robotic packaging systems, automatic roll handling systems, and vendor-neutral archives for warehouse material handling, making its processes fully automated.
The company said it injected AED 250 million (US$ 68.07m) into building the 500,000 square-feet facilities at one of the most sought-after industrial manufacturing hotspots in GCC.
Apart from being a manufacturing unit for Hotpack’s high-performance and sustainable PET (Polyethylene terephthalate) packaging products, the facility also encompasses a large warehouse that has a capacity of 35,000 pallet storage spaces, functioning as the company’s export hub.
The UAE-based giant also plans to use the facility as a center for various Hotpack arms including e-commerce, logistics, and marketing being localized in one building.
PARTNERSHIPS
Arla Food Ingredients enters whey protein powder partnership with First Milk
UK – Arla Food Ingredients has partnered with British dairy cooperative First Milk to produce a specialist whey protein powder at First Milk’s Lake District Creamery.
In the agreement, First Milk will manufacture Nutrilac FO-7875 on behalf of Arla Foods Ingredients using the company’s proprietary process, with Arla Foods Ingredients marketing and selling the product internationally.
Nutrilac FO-7875 allows manufacturers to develop both spoonable and drinkable yogurts with significantly higher protein content than typical products, which generally range from 5% to 9%. For example, it can be used to create a drinking yogurt with 11% protein and only 0.8% fat.
According to Anne Hoest Stenbaek, head of marketing at Arla Foods Ingredients, the protein can be used in a range of applications, in particular protein-enriched dairy drinks.
She also noted that the ingredient has a unique ability to increase the protein content of food and drink products to very high levels without sacrificing texture or stability.
INNOVATION CENTER
ofi launches new Customer Solutions Center in Singapore
SINGAPORE – Global supplier of food and beverage ingredients Olam food ingredients (“ofi”), is scheduled to open a new Customer Solutions Centre (CSC) in Singapore to enable it better collaborate with its clients.
The CSC will be equipped with 6 laboratories to ensure food quality and safety. It will also have pilot facilities that can test whether a new concept can be produced in a largescale manufacturing environment.
A team of culinary and pastry chefs, food scientists, and quality, regulatory, and category experts will be located at the facility to help customers develop new products and applications using ingredients from ofi’s portfolio of cocoa, coffee, dairy, nuts, and spices.
A dedicated insights team will help customers identify emerging trends that use our natural portfolio of ingredients from farm to plate.”
Ofi confirmed that the Singapore CSC will be integrated with ofi’s global network of 15 innovation centers and its Customer Solution Centers in Chicago, Amsterdam and Bangalore.
Azelis to supply Symrise food and nutrition solutions in India and Indonesia
INDIA – Ingredients supplier Azelis has partnered with flavor powerhouse Symrise in India and Indonesia to bring new solutions that enrich the taste and improve the nutritional profile of end products to these markets.
Symrise specializes in creating inspiring flavor ingredients and solutions and is best known for its taste-balancing options and natural ingredients that meet consumer demands and market trends
The new mandate builds on existing relationships with Symrise in other markets and sees Azelis adding Symrise’s dairy, confectionery, and bakery flavor portfolio to the group’s food & nutrition lateral value chain in India.
For Indonesia, the addition of Symrise’s dairy, bakery, processed meat, and culinary application flavors and ingredients enhances the group’s position in the local food & nutrition market segment.
In June, the specialty chemicals and food ingredients industry inaugurated its new Mexican headquarters in Mexico City, underscoring the Group’s commitment to invest and grow its operations in Latin America.
