NEWS | Industry Updates Report shows Ferrero Group’s steadfast commitment to sustainability
steps we are taking to achieve our long-term commitments. We have successfully advanced our sustainability journey while are making great efforts on the traceability of our key ingredients and improving supply chain visibility, while advancing our commitments to promoting human rights and continuing our work on decarbonisation across the business,” said Lapo Civiletti, chief executive of the Ferrero Group. The Sustainability Report highlights continued progress in
key ingredients now mapped to origin. Strategic partnerships with Sourcemap and Starling are strengthening precision tracking of key
The Ferrero Group has announced the latest progress in its sustainability journey, with the release of its 16th Sustainability Report. Guided by Ferrero Group’s long-standing commitment to having a positive impact throughout its value chain, the report shares the key sustainability priorities.
“Sustainability is deeply embedded in Ferrero’s long-term
strategy. It’s a fundamental driver of business resilience and shapes the decisions we make, as we grow responsibly. In the face of global challenges, particularly climate change, our commitment remains clear: to source responsibly, innovate boldly, and safeguard the natural world for future generations. This progress is made possible by embracing collective action, leveraging innovation, research and development, and continuously learning from experience to deliver measurable, meaningful impact,” said Giovanni Ferrero, executive chairman of the Ferrero Group. “We made steady progress on our sustainability agenda during
Novel technique to
Novel technique to get mor yieldield fromcocoa rui
om cocoa fruit
Nestlé has developed a novel patented technique that utilizes up to 30% more cocoa fruit to produce chocolate while maintaining a great taste. This approach not only minimizes waste but also helps farmers get more yield as well as value from their cocoa harvests. Traditionally, chocolate is made using only the cocoa beans that
are extracted from inside the cocoa pod. The beans are harvested, fermented, dried, roasted, and then ground into a liquor, which is including the pulp, placenta, and pod husk, remains largely unused.
of the cocoa fruit, Nestlé’s R&D experts developed a patented technique that leverages all parts of the fruit inside the cocoa collected as a wet mass, which ferments naturally, unlocking the compromising the taste. Louise Barrett, Head of the Nestlé Research and Development
increasingly affecting cocoa yields around the world, we are
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emissions were disaggregated to improve carbon accounting and enhance data reliability and accuracy.
sourced from renewables. of packaging materials are reusable, recyclable, or compostable. • Notable progress has been made in reducing virgin plastic, includes the conversion of Ferrero Rocher boxes from polystyrene • Other highlights include the launch of Nutella Plant-Based in jars paper spoon.
exploring innovative solutions that could help cocoa farmers delicious chocolate to our consumers. While this project is still at a pilot stage, we are currently exploring how to apply this innovation at a larger scale.” The innovative technique has the potential to increase the amount
of cocoa material available to farmers, and also to free up valuable have more time to focus on good agricultural practices such as pruning, which has been demonstrated to improve yields.
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