Food companies have made major strides and achievements throughout the past few months, which were acknowledged through several different awards. Companies like Blue Diamond Growers, Truvia and Chr. Hansen are meeting goals, gaining recognition and advancing within the industry.
In April, Blue Diamond Growers received recognition from Whole Foods Market as the winner of its Outstanding Commodity Ingredients award in the grocer’s 2014 Supplier Awards. The awards are the grocer’s highest honor for producer partners, and they spotlight natural and organic suppliers who best embody Whole Foods Market’s mission and core values. Out of thousands of Whole Foods suppliers, Blue Diamond was one of 19 recipients of this year’s Supplier Awards. Blue Diamond was also recently named the “Plant of the Year" for 2014 by Food Engineering magazine. The plant is widely recognized as being the most efficient, food-safe almond processing facility in the world, with features including a continuous flow design with “clean-room" technology to completely separate raw materials from finished goods.
Truvia® recently announced it has met its 2015 sustainability goals earlier than anticipated. In 2010, the company made a number of sustainability pledges, which include reducing its carbon footprint by 50 percent, ensuring all processed water is returned to the same quality to reduce net depletion by 25 percent, and reducing waste by 50 percent across the supply chain. Truvia met its 2015 targets in carbon emissions and waste, and has made some progress to meet its 2020 end goals. In addition, the Carbon Trust has recertified Truvia calorie-free sweetener products and its stevia leaf extract carbon footprints, showing that the company has reduced carbon emissions of its stevia leaf extract supply chain by 45 percent since 2011.
Another award went to SaltLite scientist Kirsten Kastberg Moeller, development scientist, Chr. Hansen, for her thesis on salt reduction in cheddar cheese. In her Ph.D. work, Kastberg Moeller explored the potential of adapting the existing cheese-making technology by modifying process parameters and extending the functionalities of added lactic acid bacteria and coagulant. This would improve the flavor and texture of cheddar cheese with up to 50-percent reduced salt levels. Kastberg Moeller received the Dutch Pieter Walstra Award for her work that “contributed to the scientific field and to the advancement of dairy science and technology."