Sustainability
At TTH, we help customers transform diets to be better for People and Planet by delivering solutions that reduce environmental footprints, enable delicious and healthier choices, and strengthen traceability and responsible sourcing. In 2025, we continued to prioritize climate action to advance our company’s Science Based Targets (SBTi) and respond to growing customer demand for lower-carbon food and beverage solutions. Progress is driven through improvements in operations, strengthened responsible sourcing practices, and innovation across our portfolio.
Investments in our manufacturing footprint, including transitions toward renewable fuel and heat at our hydrocolloids site in Yantai, support ongoing reductions in greenhouse gas emissions. Product innovations such as CocoaCraze™ deliver the full cocoa taste experience with significantly lower cocoa content, helping customers reduce environmental impacts and manage exposure to volatile cocoa supply chains while maintaining sensory quality.
We also reinforced transparency through environmental impact assessments across our portfolio. Life Cycle Assessment (LCA) is applied across TTH to assess the impact of our portfolio. This includes expanded use of EcoFood Compass®, our proprietary tool for measuring environmental and social impacts, and detailed LCA insights for plant-based protein solutions such as Vestkorn, enabling customers to quantify impacts and make more informed formulation choices. Responsible sourcing remains a central pillar of our sustainability strategy. We further strengthened our 2030 due diligence roadmap to support responsible supply chains and the long-term viability of priority value chains.
Our progress and partnerships were also recognized externally. In 2025, we received the THIS™ Supplier Award for Sustainability Star of the Year, recognizing innovative logistics solutions delivering measurable carbon-reduction impact. In parallel, customer-specific decarbonization roadmaps, developed in close collaboration, continue to be valued by customers as an important element of our offering, supporting them in reducing the environmental impact of their portfolios and progressing toward shared sustainability objectives.
Innovation
The development of new food and beverage solutions is increasingly dependent on the effective use of advanced digital technologies. As we respond to this transformational trend, we have worked on a number of innovations. For example, we have digitized our recipe management and formulation processes to augment our creators in helping our customers innovate faster, reduce their time-to-market, and improve compliance and responsiveness to market trends.
Our studies show that taste remains the main factor influencing consumers’ decisions to purchase food and beverages. By understanding exactly how molecules interact with taste and smell receptors, our scientists can now better identify ingredients, including those derived from natural resources, which can enhance, modify, or even block certain signals.
We are learning to fine-tune how taste is perceived, discovering new ways to make healthier foods taste amazing. A good example of a sustainable innovation is the launch of our award-winning Maxiren® EVO, a next-generation cheese coagulant that helps cheesemakers improve the sustainability of their processes while meeting consumer expectations regarding consistent taste and texture.
Partnerships
In 2025, we continued to make great progress with our partners. One notable development saw us signing a Memorandum of Strategic Cooperation with the Yantai China Pet Foods Group, combining our strengths in science and technology to expand our business in China and drive growth. By combining our expertise in nutrition with Yantai’s extensive production capabilities and well-known brands, the partnership aims to drive science-based innovation, share successful practices, and expand market reach.
Another research partnership was with two world-renowned research institutions, APC Microbiome Ireland and INRAE. Together, we discovered how bacteria used in cheese and yogurt production defend themselves against bacteriophages – viruses that infect, and reproduce themselves within, bacteria. Phages, as they are known colloquially, can disrupt fermentation, resulting in costly production issues. This discovery paves the way for the development of more resilient cultures to help producers consistently deliver high-quality dairy products.
Joint ventures
EverSweet® stevia sweetener, an innovative product from our joint venture Avansya, received approval in the EU and UK in 2025, making advanced zero-calorie sweetness with a rounded flavor profile available to even more consumers. Created through advanced fermentation methods, the carbon footprint of EverSweet® is 49% lower than the equivalent amount of Stevia Reb A, offering the same sweetness.