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Tuesday, June 27, 2017

3:46:00 AM CEST

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Mikkel Thrane notes: “Our largest site located in Denmark, would, by the end of year have converted from using coal as an energy source to only using wood chips. The site will become completely carbon neutral partly because wood chips have a much lower footprint - and partly because significant amounts of excess heat will be delivered to the local district heat network that currently depends on gas as their principle energy source,” External link

foodingredientsfirst Tuesday, May 30, 2017 11:51:00 AM CEST

Mikkel Thrane explains: “You cannot talk about sustainable solutions without sustainable sourcing and manufacturing that being said, solutions are probably the most important focus area. Sustainable solutions concern the life cycle of our products and how they interact with our customer’s value chains. For some of our solutions, several hundred kilos of carbon dioxide equivalents (CO2e) can be avoided in our customer’s value chain per kilo of ingredient applied. The ingredients are typically applied in very small amounts, but they have significant effects in value chains with large volumes and impacts. The improvements we can make here should not be underestimated,” External link

foodingredientsfirst Tuesday, May 30, 2017 11:51:00 AM CEST

Mikkel Thrane adds: “Due to a rise in flexitarian lifestyles and the trend towards replacing meat protein with other sources of protein. We already have many solutions - there’s a big potential in using vegetable proteins and people need to realize that,” External link

foodingredientsfirst Tuesday, May 30, 2017 11:51:00 AM CEST

Mikkel Thrane says: “One example could be our protective cultures that allow for an increase of shelf life of white cheese 3 fold, which has the potential to reduce food waste by about 60%. Similar reductions can be obtained by our enzyme and emulsifier solutions applied in bakery products. There is also our vegetable proteins offer,” “We recently completed a life cycle assessment of our isolated protein solutions, where the carbon footprint turns out to be between 7 to 70 times lower than the competing animal based proteins” External link

foodingredientsfirst Tuesday, May 30, 2017 11:51:00 AM CEST

Mikkel Thrane says: “Not only does food represent 30% of all human induced greenhouse gases, but we also waste 30 percent of the food produced there are some staggering numbers within this area, but as awareness increases and solutions are developed, we will hopefully be able to reduce this significantly” “Sustainability is a big trend in the EU and to some extent the US millennials think about the planet in a very different way to other generations. It was the UK that started carbon footprint labelling of food maybe 5 or 6 years back and this sends a clear message: that sustainability is being taken into account,” External link

foodingredientsfirst Tuesday, May 30, 2017 11:51:00 AM CEST

Mikkel Thrane adds: “At a consumer level there is also a trend towards natural and organic, free from labeling and a trend towards transparency and traceability. This is also reflected in the demand we see from our customers, but they clearly focus on different things. While some focus on naturalness, others focus on health more broadly by reducing sugar, fat and salt or by adding fibers and probiotics. And while some focus on sustainable sourcing other customers tend to focus more on life cycle assessment used to calculate carbon footprints, water footprints or other types of footprints. So, sustainability is broad,” “A big trend now, and I expect for years to come, is reducing meat consumption and replacing it with vegetable proteins. Consumers are looking for ways to reduce their carbon footprint by replacing animal derived proteins. This comes as part of a more flexitarian diet, and I think that it is one of the areas in which consumers can make a really big difference” External link

foodingredientsfirst Tuesday, May 30, 2017 11:51:00 AM CEST

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