Event Report
Sparkalis and Glimpact join forces to reduce the environmental impact in the bakery, patisserie and chocolate industry.
Sparkalis and Glimpact announce a strategic alliance to create the fi rst digital platform for measuring and reducing the global environmental footprint of food products. Sparkalis is the corporate venture arm of the Puratos Group. Sparkalis provides scalable support to accelerate the
business growth of food tech innovators. Glimpact is a French technology start-up and creator of the digital platform Glimpact, which has been designed to evaluate, analyse and improve the overall environmental performance of products and organisations. Glimpact is the fi rst technology to have modelled the new scientifi c reference method, the Product Environmental
Footprint (PEF), in the form of an application accessible to all companies. The PEF is the only method that has been recommended by the European Commission (in an offi cial recommendation to member states of 16 December 2021) as part of the Green Deal for the defi nition and measurement of the environmental footprint of products and organisations. The joint venture will launch a digital platform that allows companies active in the bakery, patisserie and chocolate
industry to assess, understand and reduce the environmental footprint of their products. As a result of a consensus among the European scientifi c community, the PEF method is based on analysing a product’s
life cycle. It considers 16 categories of the impact of human activity on the planet, including the carbon footprint, the use of fossil and mineral resources, certain aspects of biodiversity, toxicity, land use, water resources and fi ne particle emissions. The unprecedented dynamic eco-design tool will allow producers to choose the best raw materials, processes and
suppliers, and to work on all stages of a product life cycle. It will provide insight into the actions needed to make their products more sustainable for a better planet today and tomorrow.
program works on all three dimensions of sustainability and adds a fourth dimension - quality. Quality is achieved through fermentation mastery, which is trained in their post-harvest centres, located close to the farming communities. Puratos train the farmers with fermentation experts and apply quality standards to all of their practices. Normally, cocoa beans of different qualities are commonly blended for mass production. However, Puratos
14 Kennedy’s Confection November 2022
ensures all Cacao-Trace beans are segregated. They say, once you have obtained fermented and dried beans, only a full segregated production process can guarantee the consistent taste in the fi nal chocolate. This means consumers are always guaranteed a consistent high-quality taste and grown sustainably.
Puratos believes in creating value for everyone through taste improvement. This can be ‘value sharing’ with their
KennedysConfection.com
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