PICK OF THE NEWS


SOLAE PURCHASED BY DUPONT FROM BUNGE D


uPont has announced that the company has acquired from Bunge full ownership of the Solae, LLC


joint venture, a soy-based ingredients leader. DuPont previously owned 72 per cent


of the joint venture while Bunge owned the remaining 28 per cent. “DuPont is committed to nutrition and


health. “This investment in Solae, along with


the acquisition of Danisco last year, has significantly added to our leadership position in food ingredients,” said DuPont


Executive Vice President James Borel. “Solae’s scientific expertise and market


leadership in soy is a critical element in our plans to enhance the quality and quantity of food for a growing global population.” “Our customers will benefit from the


full ownership of Solae as we can further increase the speed of innovation, food formulation and nutrition science capabilities across a wide range of specialty food ingredients,” said DuPont Nutrition & Health President Craig F Binetti.


“Our long-term segment financial


targets are to post sales of 7-9 per cent CAGR and expand pre-tax earnings margins to a range of 12-14 percent. “With full ownership of Solae, DuPont


anticipates delivering toward the upper end of our margin targets with the planned synergies.” Dupont is more than 200 years old and


the company has brought world-class science and engineering to the global marketplace through innovative products, including the invention of nylon (used for stockings) in 1935.


KERRY OPENS EMULSIFER PLANT IN HOLLAND I


ngredients company Kerry has recently opened a new emulsifier plant in Zwijndrecht, the Netherlands. The


company said that this new facility doubles the installed capacity for emulsifiers in The Netherlands and broadens the technology offering of Kerry in Europe to include distilled product types. It will also absorb volumes which are currently produced in Kerry’s emulsifier plant in Port Klang, Malaysia,


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freeing up capacity to support growth in the APAC market. “Emulsifiers are an important part of


the ingredient offering of the company worldwide,” said René Kamminga, vice president of Lipids, Emulsifiers and Texturant Systems, Kerry EMEA. “Over the past five years, the Group has continuously invested in the capacity and capability of its emulsifier technology footprint.


“This is in response to the growing


demand for cost effective and sustainable solutions.” The Zwijndrecht plant is RSPO certified


for Mass Balance and Segregated Palm Oil to support customers in their sustainability programmes. Kerry said the new facility also allows it


to competitively offer alternatives to palm, such as rape seed oil and sunflower oil based products.


European Baker Magazine - Digital Digest • www.worldbakers.com 3­


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