Sustainable products are those which support our sustainability themes - these are our most important sustainability issues, including: healthy food, renewable resources, and energy and climate. Sustainable products linked with the 'healthy food' theme are included under our 'health & wellness' initiative. Other examples are our products to help to reduce salt intake. Our natural food preservation products are based on renewable resources. These products and our sustainable solutions support our customer's efforts in reducing the impact over the value chain.
Poly Lactic Acid (PLA)We see that millions of tons of plastics are used every year. Trends in the oil industry and in climate developments have forced the plastics industry to find ways to reduce oil dependence and minimize the impact that plastics currently have on our environ- ment. As a result, the use of renewable resources in industrial products, including plastics, has increased over the last few years due to an increase in oil prices combined with fast developments in fermentative industrial production technology and biotechnology. This has created an influx of bio-plastic products into the market, which are either biobased, biodegradable or both and so provide a sustainable, environmentally friendly answer for the plastics industry. Our solutions for PLA bio-plastics have been created to allow producers to develop the polymers that have the best performance for their particular application. Based on discussions with our partners Purac has developed new prod- ucts and new fermentation and purification processes. A new PLA polymerization process has been developed with lactides as starting material. By making use of already existing economies of scale for lactic acid, these solutions greatly reduce technology hurdles and financial risks for our partners, while allowing value- added applications to be developed.
Alternative SubstratesAt Purac we are working on alternative substrates for even more sustainable chemicals. In order to continue to drive its global leadership, Purac is investing heavily in advancing technology for the next generation of lactic acid production. One of these developments is the use of so called alternative substrates, which do not interfere with the food supply chain, for the production of lactic acid. For more information, see the case on 'Alternative Substrates for even more sustainable Chemicals'.
Health and WellnessObesity and lack of essential nutrients are serious health threats that are a daily reality for a large part of the world's popula- tion, particularly in markets CSM serves. Both Bakery Supplies and Purac are well positioned to contribute to a more balanced and sustainable and safe food supply. Bakery products have a pivotal role in the diet and consumers are increasingly looking for 'Better4U' and 'Good4U' options.
In 2011, CSM has developed a unique range of Better4U and Good4U products, proven to match taste expectations (with no compromise) and offering meaningful Health & Wellness benefits. Using state of the art technologies, we have manufac- tured products which are reduced in fat, saturated fat, sugar, salt or calories. Some of our innovations provide more fruit, nuts, vitamins, minerals, fiber, or whole grains. And we have developed the means to offer cleaner labels. Notable product examples are our Invisible GoodnessTM Bakery pastry range, or the new range of lower fat donuts launched recently. These are products which provide significant reductions in (saturated) fat and calories compared to market benchmarks, yet offer a great taste and eating experience.
Further, an important aspect of our Health & Wellness initiative focuses on calorie reduction. The calorie reductions we can achieve in our innovations are meaningful, considering the fact that relatively small sustained changes in energy intake and/or expenditure in the order of 100 kcal, just 4% of our calorie intake, can make a difference. Scientific studies indicate that affecting our daily energy balance by just 100 kcal may prevent weight gain at a population level (Hill et al., 2003). Conversely, the consumption of an additional 20 to 50 kcal/day over a year could contribute to 1 kg of body weight gain (Dutch Nutrition Centre, 2007). This is why CSM has the objective to, over a period of three years starting in 2011, double the number of products with a calorie reduction of 15-50+%, including ingredients that enable our customers to manufacture products with a similar calorie reduction. CSM is well on its way to offer innovations to the market, targeted at helping consumers achieve healthier diets and making weight maintenance easier in a meaningful and tasty way.
Food PreservationFood safety and shelf life are at the heart of our preservation activities in Purac, as producers and consumers seek to reduce waste and the risk of deteriorating food quality. Natural preservation solutions are the perfect response to consumers' preference for natural, healthy and clean label products.
Also in our product portfolio of Bakery Supplies we provide natural solutions to extend shelf life, based on enzyme technology, helping our customers and consumers to reduce waste. Read more about this in our case about FridgeSoft.
Salt ReductionSalt in our diet is a major contributor to hypertension and associated with coronary linked deaths. Studies suggest that at least one in four people suffers from hypertension and that this statistic will increase. We provide a natural flavoring solution for sodium reduction. For example, our PuraQ, which helps food manufacturers to retain a salty, savory taste, while lowering the sodium content.
Flour FortificationCSM provides flour enrichment to millers throughout North America as well as different parts of the world. Although regulations and practices vary widely, flour is often enriched with four B vitamins (thiamin, riboflavin, niacin and folic acid) and iron. Some countries also add vitamin A and zinc depending on the needs of the population. The implementation of vitamin enrichment has played a major role in making the occurrence of diseases such as beriberi and pellagra very uncommon in regions where flour is enriched. Further, neural tube defects, such as spinda bifida may be prevented through folic acid. A typical cost to provide the benefits of enrichment through flour fortification is only € 0.10 per person per year (B vitamins and iron, 70 kg flour). CSM is proud to provide flour enrichment and play an important part in improving public health in many countries around the world.