Fazer Group has announced that it has entered a strategic partnership with Finnish foodtech start-up company, Solar Foods as part of its sustainability agenda. The partnership is based on the shared objective to jointly research and develop Solar Foods’ protein ingredient, Solein.
Revised in 2018, Fazer’s sustainability approach is made up of four goals to be achieved by 2030: 50% less emissions, 50% less food waste, 100% sustainably sourced and more plant-based.
With its newly entered partnership, Fazer aims to become a more sustainable food company by developing and promoting solutions to abate climate change.
Christoph Vitzthum, CEO of Fazer Group said: “Fazer believes in open innovation and cross-disciplinary collaboration in creating sustainable and socially significant solutions. Sustainability in food and nutrition is high on Fazer’s research agenda and we want to be an innovative trend setter.
“Our strong heritage offers us the roots necessary to take on bold innovations. The partnership with Solar Foods is a great example of sustainable innovation, supporting Fazer in reaching our sustainability core goal of 50% less emissions by 2030.”
Solar Foods has developed Solein, a carbon neutral protein that is produced from electricity, CO2 and water. Its manufacturing process is completely independent from soil, negative land use impacts, and the weather and climate.
Fazer plans to do further research into the ingredients’ applicability to food while running tests to ensure food safety.
The start-up foodtech company has recently raised a total of $3.5m in convertible loans through a financing round in aid of continuing development on Solein. As well as Fazer, Solar Foods received funding from Holdix Oy Ab, Turret Oy Ab and Lifeline Ventures.
“We are excited now to go full steam ahead and hope to learn from Fazer’s extensive experience in offering customers new food experiences,” said Pasi Vainikka, CEO and co-founder of Solar Foods.
By Emma Upshall
Kerry’s 2023 flavor insights report reveals the latest foodservice flavor trends consumers are seeking, including new combinations of traditional tastes, indulgence, and younger consumers seeking unconventional mashups of food and beverages they grew up with in combination with emerging flavors from other regions.
Stephanie Pullings Hart has been named deputy head of operations at Nestle SA, effective July 1. She will succeed Magdi Batato, who is set to retire after a 30-plus-year career at Nestle. Ms. Pullings Hart is currently senior vice president of operations at Warby Parker, where she is responsible for manufacturing, supply chain and customer experience.
Customer Foresight can identify early indications about impending future shifts that will impact the food and beverage industry. According to Givaudan, it is designed to support customers in understanding, planning for and addressing disruptive changes in consumer desires, guiding strategic planning, and leading to co-creation opportunities.