Willshee’s Waste & Recycling is helping one the world’s leading providers of flavour, taste and functional and nutritional solutions for food and beverages to turn fruit waste into energy as part of an environmental masterplan, working towards managing all materials and services in a way that protects people and the environment by 2030.
From its manufacturing site in Overseal, Derbyshire, Naturex (part of Givaudan) creates a popular natural extract which is used to enhance both sweet and savoury applications from katemfe fruit that is wild harvested from rainforests. The process requires eight tonnes of waste shell to be sustainably processed of every month.
Having appointed Willshee’s to provide total waste management and implement their zero waste to landfill strategy, Naturex was keen to pursue innovative renewable energy routes to dispose of the fruit shell and Willshee’s team of experts identified anaerobic digestion to achieve this.
Bernard Mucha is Naturex’s specialist in Environment, Health and Safety and he explains why it is so important:
“Having signed up to the Responsible Care® Global Charter, our parent company Givaudan voluntarily commits to drive continuous improvement and deliver excellence in our environment, health and safety performance. Our core principles, when it comes to materials, is to reduce, reuse, repair, recover and/or dispose in an environmentally friendly way.
“We are always looking to improve our practices and so when the opportunity arose to send fruit waste to be anaerobically digested and converted to energy, we were really excited. Another recent initiative is to use clear biodegradable bags as opposed to black bin bags. And, working with the team at Willshee’s we are continuously looking to introduce further improvements.”Bernard Mucha
Willshee’s Technical Compliance Manager Susan Purnell commented:
“We like to work as partners with our customers and it was great to be able to deliver this solution for Naturex through excellent teamwork. We employed a rigorous trialling regime to ensure that the fruit waste met all applicable criteria for processing via anaerobic digestion.”Susan Purnell
Built on its 250 year heritage and global leadership position in flavours and taste, Givaudan strives to create food experiences that do good and feel good, for body, mind and planet. In the fiscal year 2020, the company employed almost 16,000 people worldwide and achieved sales of 6.3 billion Swiss francs.
Learn more at www.givaudan.com/taste-wellbeing.
To find out more about anaerobic digestion, email firstname.lastname@example.org