Givaudan opens Indonesian site and acquires additional nutrition division
Global flavour and fragrance group Givaudan, has invested CHF 2.9 million in a new commercial and development centre in Jakarta, Indonesia.
The facility has been designed to deliver a superior level of applications across its portfolio, which includes a broad range of confectionery solutions.
Totalling 2,600 square metres, the new site will enable Givaudan to serve customers across a wide range of food, beverage and consumer good segments including, sweet goods, savoury, snacks, beverages, fine fragrances.
In a separate move, the group has completed a deal for the nutrition division of Centroflora Group (Centroflora Nutra), a specialist in natural botanical extracts and fruit extracts for the food sector.
The business segment being acquired (pictured), based in Botucatu, Brazil, employs 116 people, though the terms of the deal have not been disclosed.
However, Givaudan, which is active in a number of industry markets including confectionery, said the newly acquired company would have represented approximately CHF 17 million of incremental sales to its results in 2017.
Gilles Andrier, CEO of Givaudan welcomed the move as a significant step forward for the business. He said: “We are delighted to welcome Centroflora Nutra’s employees to the Givaudan family and provide our joint customers with an expanded offering of natural solutions. Centroflora Nutra’s sourcing and social-environmental responsibility activities will strengthen our naturals sourcing platform as well as Givaudan’s existing sustainability programme “A Sense of Tomorrow”.
Louie D´Amico, president of Givaudan’s flavour division, said: “This acquisition is aligned with our ambition to support food and beverage companies in developing great tasting products that align with consumer demands for clean label, organic and natural ingredients. Centroflora Nutra´s product portfolio will complement Givaudan’s existing capabilities in natural flavours, kitchen ingredients, integrated solutions and functional ingredients.“