SOUTH AFRICA – Firmenich, a Swiss flavors and fragrance company, has inaugurated a new state-of-the-art flavors plant in South Africa as it seeks to expand its business across East and Sub-Saharan Africa.
The company said that the new plant will help to support its customer’s growth ambitions by drastically improving on delivery lead times of the products.
“With this world-class production and creation facility, we are proud to be offering our local customers the latest taste and nutrition innovations, delivered faster with the highest quality and service,” the company noted in statement.
Firmenich has been on the race to grow its footprint in the
The new plant comes just after the firm recently acquired Flavourome, an established flavors company in South Africa.
Through the acquisition, completed in 2018, Firmenich said it was strategically poised to expand its presence in Africa on increased access to new customers as well as a high-performing manufacturing facility in South Africa.
Additionally, the flavour and fragrance firm has embarked on an aggressive expansion plan at a global scale, marked by its recently opened taste creation facility in Manila, the Philippines, growing its tasting capabilities in South East Asia.
The culinary centre develops innovative culinary solutions cutting across savory, sweet goods, and beverages to customers in South East Asia and beyond which was identified as a critical growth region as well as a savory hub for the company.
Firmenich said the new facility works to address key global challenges such as health & nutrition or climate change and helps create value for its customers, consumers and society.
The company had also reached an agreement to acquire Senomyx Inc., an American based flavours and taste firm, to be integrated into Firmenich’s North America Research & Development (R&D) organization and its products commercialized through its Taste Platform.
The company also recently launched ‘Culinary Anthropology’, a new and proprietary ‘design thinking’ approach to developing savory products with customers through creative ideation and rapid-prototyping which will be employed at the culinary discovery center and throughout Southeast Asia.
During a Culinary Anthropology session, Firmenich takes customers through a series of exercises designed to stimulate creative thinking and generate innovative business ideas.