General News
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Nestlé launches limited KitKat Chunky flavour range
31 July 2020Nestlé is set to create the ultimate KitKat Chunky range this summer with its new ‘KitKat Flavourites’ event – featuring two of the brand’s most popular varieties: Cookie Dough and Mint. KitKat Chunky Cookie Dough features a crisp wafer finger coated in a thick layer of cookie dough filling with chocolatey pieces, all covered in a layer of thick KitKat chocolate. Meanwhile KitKat Chunky Mint features a crisp wafer finger covered in moreish mint flavour milk chocolate. The KitKat Chunky Flavourites launch forms part of the brand's strategy to excite consumers by introducing new flavours or bringing back fans' favourites each year. KitKat Chunky Cookie Dough will be available until 2021, while KitKat Chunky Mint will be available for one production run only. Sascha Macchi, Brand Manager for KitKat said: "We know KitKat fans love the opportunity to rediscover limited edition flavours and this is why we are bringing back two huge favourites this year. As a nation, we cannot get enough of cookie dough, so we are expecting consumers to go wild for the return of KitKat Chunky Cookie Dough. "The UK is also a huge fan of minty treats, so we expect KitKat Chunky Mint to be flying off the shelves as soon as it leaves our production line in York! What's more, it's available for a limited time only, so we urge fans to get theirs quick!" KitKat Chunky Cookie Dough will be available in all major retailers from this month (July) and the KitKat Chunky Mint will be available from 13 August. In September, the brand will be celebrating the ultimate collection of KitKat Chunky flavours with a £1 million social media and broadcast campaign that will also include KitKat Chunky Milk and KitKat Chunky Peanut Butter. 2018's winning flavour, KitKat Chunky Salted Caramel Fudge, proved to be a big hit with millennial consumers, with over 70% saying they would try the variant again. KitKat Chunky was launched in 1999 and over the years it has been frequently innovated to deliver exciting flavours, including Peanut Butter, Hazelnut, Coconut, Chocolate Fudge, New York Cheesecake.
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Saintly desserts benefit from divine makeover
30 July 2020Saintly, the range of plant-powered frozen desserts launched last year, showcases a smart new look as the brand enjoys a surge of interest following the increase in frozen food sales in response to the Covid-19 pandemic, along with the boom in the plant-based foods market. The delicious line-up of indulgent all-natural sweet treats - produced without artificial additives, preservatives, palm oil, dairy or animal-based ingredients - now boast added standout in the freezer cabinet courtesy of the investment in striking new packaging. The new format focuses on a powerful visual of each mouth-watering dessert and clear front of pack messaging regarding the brand’s Vegan Society approved status. Since its launch, Saintly has been well received and can be accessed via the popular Delishops wholesale sales platform in addition to specialist local stockists. Full of natural, unrefined, nutritious and always ethically sourced ingredients the ‘feel good’ dessert brand resonates with the ‘conscious consumer’ and also is particularly on trend for households looking for a gastronomic in-home treat during the current challenging times. Saintly founder, Vanessa McNiven says, “We offer consumers a healthy alternative to the traditional over-processed frozen dessert, but with absolutely no compromise on the taste experience. Our products are made with the highest quality natural ingredients and blast frozen to lock in the valuable nutrients, creating a decadent dessert with a long shelf-life without the inclusion of preservatives, emulsifiers or stabilisers. The collection of sumptuous dessert options represents a guilt-free purchase – successfully delivering convenience but not at the expense of quality nutrition and exceptional flavour.” In line with the brand’s commitment to sustainability, all packaging is made from sustainable card, is plastic-free, printed with vegetable-based inks and is fully recyclable. Where possible, the focus for ingredients is to adhere to British / local provenance and any imported ingredients (such as coconut oil and coconut milk) are from certified sustainable sources. The Saintly range comprises: Blackberry Sweet Almond Chocolate British Apple Tarts and Dark Chocolate Tarts. RRP is £4.99, each pack contains two tarts.
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Nutriswiss sets new standards with purification plant
29 July 2020The Swiss edible oil and fat specialist, Nutriswiss AG, is expanding its refining operations with new short path distillation (SPD) equipment. The process removes contaminants and isolates fatty acids at particularly low process temperatures. At the same time, it prevents the contaminations of food products and preserves micronutrients. With this new technology, Nutriswiss is able to achieve previously unattained levels of quality and overcome a key hurdle for manufacturers. Since June 2020, Nutriswiss has been using SPD to refine and produce pure, high-quality products. The process gently removes pollutants such as pesticides from palm, rapeseed and other crude oils without forming contaminants in situ owing to the low thermal load applied. In conventional refining, high temperatures and pressure — and deodorization — are often required to effectively remove contaminants. However, heat promotes the formation of trans fatty acids, glycidyl fatty acid esters and chlorinated fatty acid esters such as 3-MCPD. Because of the extremely low pressures used in SPD, high temperatures can be avoided. The distance from the evaporating flask to the condenser is short, so there’s very little pressure loss compensate. Valuable components such as micronutrients are preserved and yields of essential omega-3 fatty acids, for example, can be maximized. At the same time, hydrocarbons (MOSH/MOAH), pesticides or plasticizers such as DEHP derived from mineral oil are significantly reduced or even removed. Thanks to the application of this method, Nutriswiss is setting new standards in terms of the purity, quality and nutrient content of the oils they offer. The SPD plant occupies a new seven-storey facility and has been expanded in cooperation with plant manufacturer, VTA, to include supplementary process technology. SPD is a well established process and has been used in the fish oil industry for years. In Southeast Asia, red palm oil is refined by the method to obtain micronutrients and carotenoids. Nutriswiss is initially focusing on the contract refining of palm oil. An average of two tons per hour can be processed in continuous mode. Thanks to the flexible plant technology designed to comply with current GMPs, product changeovers are fast and simple. As such, the fat specialist is also able to focus on numerous other oils, including sensitive omega-3 oils from algae and fish. For each oil, a comprehensive profile with more than 30 different fat indicators is drawn up before, during and after the production process and an individual process plan is defined. Michel Burla, Managing Director of Nutriswiss, commented: “The construction of the new plant is very important to us and is our response to the growing demands of our customers. Applications of exceptional quality, the isolation of certain fatty acids, the enrichment with valuable essential fatty acids and the targeted use of free fatty acids are just some of the possibilities we’ll be offering in the future. Even those facing stricter legal limits will be able to meet the higher requirements with our help. Together with our plant engineering company, we have developed innovative solutions that give us a major quality advantage when refining edible oils. This benefits our customers and, ultimately, the consumer."
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Chocolate confectionery industry to drive global cacao beans market forward from 2020 to 2030, reports TMR
27 July 2020The global cacao beans market is set to grow at a rate of about 7% from 2020 to 2030. This would translate into an increase in market worth from about USD 10 billion in 2020 to about USD 20 billion by the end of the forecast period. It is significant to note here that a number of factors would keep the market buoyant. As per Transparency Market Research, "Rising chocolate production and consumption is a major factor of growth in the market. However, increase in obesity and heart diseases is leading people to look for healthier alternatives. This is why nutritional chocolate bars are set to witness a notable growth in demand over the forecast period – propelling growth in global cacao beans market." Key Findings of Global Cacao Beans Market Study: Forastero cocoa beans to account for a sizeable share of the overall market growth over the forecast period Food and beverages industry to be the most significant end-user (applications) in the global cacao beans market Europe holds about 43% global market share, South Asia and MEA holds about 17% and 16%, respectively Key Drivers of Growth in Global Cacao Beans Market: Transparency Market Research notes presence of a host of factors influencing growth in global cacao beans market. A number of prominent trends and drivers that are keeping the global cacao beans market on a high growth trajectory over the forecast period are provided below: Increase in disposable incomes and growing health awareness is leading to consumers demanding for healthier alternatives even at a premium price Packaging is gaining prominence in the market; spike in demand for products in traditional packaging is noted around festivals Innovations in terms of products such as quinoa vegan bars and ruby chocolates are leading to growth in demand for cacao beans Use of cacao in pharmaceuticals and cosmetics industry is also set to grow owing to various health benefits accrued by consumption and application, respectively Regional Analysis of Global Cacao Beans Market: Europe to account for a sizeable share of the global cacao beans market over the forecast period; Asia Pacific to be second in terms of market share Growing awareness regarding benefits of cacao beans and increase in disposable income to drive growth in Europe and Asia Pacific, respectively Analyze global cacao beans market growth in 30+ countries including US, Canada, Germany, United Kingdom, France, Italy, Russia, Poland, Benelux, Nordic, China, Japan, India, and South Korea. Competitors Landscape of Global Cacao Beans Market: The fragmented vendor's landscape of global cacao beans market is rife with notable developments. Top players marking it are Olam International Limited, Barry Callebaut AG, Theobroma B.V., Cargill Inc., Ciranda Inc., Edna Group, Dutch Cocoa B.V., Cocoa Processing Company, Kakao Berlin, Niche Cocoa Industry Ltd., Nederland SA, PT. Danora Agro Prima, India Cocoa Pvt Ltd., United Cocoa Processors Inc., and BT Cocoa, among others. Leading players in the global cacao market are directing all efforts towards development of cocoa liquor products which are healthy as well as interesting in terms of the ever dynamic consumer palate. New variants that are hitting the market relatively frequently are gluten free chocolates and organic cocoa liquor.
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Hotel Chocolat expects 3% sales rise
24 July 2020Hotel Chocolat has said it has expected a full-year sales to be 3% ahead of last time, after a year of two very different halves. Sales were up by 14% in the first half of the year – but fell by 14% in the second half as its shops closed during the coronavirus lockdown, although digital sales were up by more than 200%. The retailer now plans to create 200 new jobs this year as it expands its distribution and manufacturing capacity. The multichannel chocolate manufacturer and retailer said in a full-year trading update that shoppers spent £136m with it in the 52 weeks to June 28 2020, up by 3% compared to the previous year. First-half sales came in at £92m, up by 14% on the same time last year. But second half sales of £45m were down by 14% as all of its shops closed between March 22 and June 15, missing the key chocolate gifting dates of Easter and Mother’s Day. Its factory also closed for eight weeks while Covid-secure working was put in place. It opened in May and is now operating at 90% of normal capacity. Hotel Chocolat said digital sales were up by more than 200% during the fourth quarter alone, as customers bought more gifts online and subscriptions, including for hot chocolate refills for its Velvetiser hot chocolate maker, rose by 47%. This growth was enabled as the team collected Easter inventory from more than 100 shops, reduced the online product range temporarily and created pre-selected product bundles so that distribution workers could handle a surge in online demand as safely as possible. Angus Thirlwell, co-founder and chief executive of Hotel Chocolat said he had been hugely impressed by how the team responded during the pandemic. “The acceleration of change in the retail landscape has galvanised us to speed up our plans and investment in the opportunities we were already pursuing," he said. “Our physical retail usually accounts for over 70% of sales in the second half but all locations were closed for the entire Easter period this year and beyond. It is a testament to our lovely customers’ loyalty that they switched in droves to online and we contained the group impact to only -14 % in the half. "Online, our brand is now set to a significantly faster growth trajectory, delivering gifts, subscriptions and household indulgence. Some of this is attributable to Covid-accelerated change , but new concept launches, and digital enhancements have also supported growth. The Velvetiser in-home drinks system, the VIP loyalty programme , and new subscriptions capability will continue to generate growth in the years ahead. “We remain positive about the unparalleled leisure experience a physical Hotel Chocolat can deliver within our multi-channel direct-to-consumer model. All we need is footfall , and so far we are seeing that return at different rates. Residential areas are stronger, with city centres more subdued without as many commuters and tourists. “We pledged at the beginning to keep the Hotel Chocolat family together through this, and that is what we have done. We are confident about the prospects for our business and are actively creating 200 new jobs this year, primarily roles in our UK chocolate-making factory and enlarged distribution centre.” Currently 119 Hotel Chocolat’s 125 UK shops are open for business. It says that sales in its high street locations are performing more strongly than those city centre locations used by commuters. Total store sales are lower, year-on-year, but digital growth is very strong and group sales are in line with expectations. Hotel Chocolat says it has seen similar patterns in the US and Japan, where it works with a joint venture partner. Hotel Chocolat raised £22m for investment in March and since then it has signed a new five-year lease on a bigger distribution centre in Cambridgeshire that it is currently fitting out. The centre, it says, will increase supply chain capacity by more than 100% for the next financial year. It has also invested in increasing UK manufacturing capacity and launched a new VIP loyalty app. In the current financial year it plans more developments including introducing gift sending to the app and new kinds of subscriptions. Today it has £25m cash on hand, and a total of £69m headroom within agreed banking facilities.
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Uncle Joe's Mint Balls celebrates first overseas order for six months as demand picks up post COVID-19
23 July 2020Uncle Joe’s Mint Balls is celebrating its first overseas order since before the coronavirus outbreak, as demand for its products starts to return to normal. The order, from American speciality foods importer British Delights, of Westford, Massachusetts, is for 600 packets of traditional and sugar free mint balls as well as 60 800g share jars, 50 2kg bulk bags and 30 250g share cartons. Uncle Joe’s is also starting to receive foreign enquiries for product availability and pricing, the latest coming from a firm in Texas. John Winnard, Joint Managing Director of Wigan-based Uncle Joe’s, said foreign orders had been affected due to the uncertainty and restrictions caused by coronavirus but that it appeared confidence was starting to return to the market. He said the coronavirus pandemic had resulted in the cancellation of two major trade shows – the Food and Drink Expo 2020 at the NEC, Birmingham, in March and interpack, Düsseldorf, at the end of February. With the Summer Fancy Food Show in New York this month also cancelled, he said export demand across the industry had suffered a large and unforeseen drop. He said: “We have a good, long-standing relationship with British Delights and they had been ordering from us every six to eight weeks up until January, when coronavirus uncertainty started to have an effect on all foreign orders. “It is great that this type of order is returning and we are hoping that it is a sign of increased confidence across the marketplace.” British Delights serves a network of British Stores across the Eastern Seaboard, which provide British expats with the foods they miss from home. Uncle Joe’s Mint Balls are made by William Santus and Co Ltd, a privately-owned traditional sweet company that was established in 1898. The ownership has been passed down through the family generations. The Mint Balls are still manufactured using the same traditional methods as when Mrs Santus originally made the sweets in her kitchen in 1898. In April last year HRH Prince Charles enjoyed a tour of the Uncle Joe’s Mint Balls factory in Wigan to celebrate the centenary of The Toffee Works. He saw how the sweets were manufactured and met Joint Managing Directors Antony Winnard and John Winnard MBE, the great, great nephews of the company’s founder, William Santus. The completely natural “secret recipe” has been passed down through the family generations. Uncle Joe’s Mint Balls contain no artificial additives or colours, they are GM free, gluten free and are suitable for the vegetarian/vegan market.
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IFAD, Mars and ICRAF Invest in Sustainable Farming Research and Development in Indonesia and the Philippines
21 July 2020The International Fund for Agricultural Development (IFAD), Mars Incorporated and World Agroforestry (ICRAF) have agreed to collaborate on a five-year research-in-development project, Sustainable Farming in Tropical Asian Landscapes (SFITAL), to explore environmentally sustainable ways to link small-scale producers to global supply chains. Many of the world’s 500 million small-scale producers live in poverty, facing disruption from climate change, increasing demand for food from growing populations, and degrading agricultural and natural landscapes. Small-scale producers nevertheless produce much of the planet’s food. They therefore need to be at the forefront of any transformation of our food systems. SFITAL aims to explore how agricultural systems can be managed sustainably in entire landscapes in a way that respects the environment and enables the producers to thrive. “This agreement heralds a significant step in the transition to more sustainable food systems,” said Tony Simons, director-general of ICRAF. “We anticipate that millions of small-scale producers, consumers and the global climate system will benefit enormously from research in development of the tropical agricultural landscapes.” SFITAL will focus on palm oil in Indonesia and cocoa in Indonesia and the Philippines. These raw materials are major sources of livelihoods of those living in rural communities who rely on them for employment and business opportunities, yet they are cultivated in areas facing environmental threats, ranging from water stress to deforestation. The collaboration, which commenced on 1 July 2020, is supported financially and on the ground by IFAD, Mars and ICRAF through an investment of approximately US$ 4 million. “IFAD is committed to supporting small-scale producers to improve the sustainability and profitability of their farms through better practices, and this grant does that,” said Fabrizio Bresciani, IFAD’s regional economist, Asia and the Pacific. “Together with ICRAF and Mars, we will promote better farm management, lower transactional costs and higher production standards. We will establish innovative traceability systems so small-scale producers can participate in highly profitable and sustainable cocoa and palm-oil value chains.” The challenges facing small-scale producers in tropical regions are numerous. Climate change and poverty, slow or unresponsive governance systems with little interconnectivity, environmentally unfriendly infrastructure, social conflict and limited access to financing mechanisms contribute to unattractive risk environments for investors. “Mars has a responsibility to the millions of small-scale producers in our value chains,” said Barry Parkin, Chief Procurement and Sustainability Officer. “And for many of these producers, meeting sustainability standards that are required for access to global markets is incredibly costly. We believe this landscape approach will demonstrate environmentally and socially viable models for more effectively integrating small-scale producers into global supply chains. We need thriving farmers in our collective supply chains to build a safer, more resilient food system for the long term.” In this context, the United Nations’ Sustainable Development Goal 17 (Partnerships for the Goals) is of paramount importance. SFITAL brings together public, private and research communities to tackle the complex challenges faced by small-scale producers. Through this partnership, SFITAL aims to advance other critical Goals, including Goal 2 on Zero Hunger, Goal 12 on Responsible Consumption and Production, and Goal 15 on Life on Land. A collaborative effort by governments, industry, non-governmental organizations and others is needed to co-design and implement with small-scale producers new ways of operating. To address these complex challenges, SFITAL will draw on experience in the two countries with the two raw materials to Enhance both environmental and social management systems and/or production standards in whole landscapes to meet sustainability and strategic positioning in the global market; Increase participation of small-scale producers in value chains based on sustainably sourced raw materials; Expand the global scale of sustainable value chains of the two raw materials through strengthening enabling environments by inclusive involvement of local governments and others; and Generate and promote learning through integrated and effective knowledge and project management. The progress of the project will be watched closely by governments, development agencies, farmers’ associations and the private sector. The SFITAL team encourages more multi-sectoral collaboration to help expand the scale of sustainable farming, ensuring the swift transformation of the world’s food systems.
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Sensient Flavours presents its 2020-2021 ‘Trends to Taste’ flavour collection
20 July 2020Sensient Flavors presents its new collection of ‘Trends to Taste’ flavours. Based on the company report on the latest global socio-cultural shifts and trends, they provide inspiration for up-to-date product launches and targeted brand positioning. What’s more, the flavours can serve as a basis for the spinning of captivating tales around the end product too. Multifaceted flavour Strega was inspired by niche products that have become an integral part of mainstream culture. Named after an Italian herbal liquer, the flavour offers a complex mix of cinnamon, juniper, mint, anise and fennel. The liquer, originally used for its medicinal properties, is now enjoying a renaissance as a digestif and cocktail constituent. The Strega flavour has numerous application possibilities and delivers a unique taste kick to a variety of foods and drinks. Today, flavours synonymous with certain foods and drinks are seeping into the wider public consciousness as part of an evolving social transformation. Sensient Flavors exemplifies the idea of qualitative change with Oud flavour. The musky, warm woody and balsamic notes come from the tropical agar tree. When the tree gets infected with a parasitic mold, its wood starts producing fragrant resin. As the result, the original disease helps create one of the most expensive ingredients for the perfume industry, as well as a promising flavour component for foods. Young consumers, in particular, focus on holistic wellness and often look upon food as a form of medicine. Multi-functionality and health benefits are therefore an intrinsic part of their expectations. Ajwan, a traditional Indian spice, fulfils both needs – as a culinary ingredient and Ajurvedic remedy. The sweet, pungent and bitter Ajwanflavour from Sensient Flavors combines notes of thyme, oregano, cumin and anise, and helps food manufacturers bring added value to their products. “Smart homes” and cyborg technologies are just a couple of examples of the interconnectedness that shapes our world today. The outcome of this connection is more than just the sum of its parts. Much like “Ispahan” - the signature dessert of the legendary pastry chef Pierre Hermé, made of rose, raspberries and lychee. When merged together, these individual ingredients create a wonderfully surprising taste combination; at the same time, the sweet and creamy Ispahan flavour captivates with the harmony of fruity and floral notes. James Street, Marketing Director EMEA, comments: “The intention of “Trends to Taste” is not only to inspire innovation, but also provide actionable insights to narrow the gap between a brand and its consumers. At Sensient, we believe that understanding consumers in the broader context of socio-cultural trends is vital in order to drive stronger product performance in the marketplace. We encourage our clients to use the insights of our latest trend report to innovate and create value for their consumers.” Published annually, the ‘Trends to Taste’ report gives a comprehensive picture of the current factors affecting consumers’ mind-set and behaviour. It is based on the company’s own trend monitoring program consisting of i.a. data analysis from syndicated research, in-depth market excursions, tracking social media, and speaking to end consumers locally. “Trends to Taste” flavours symbolize the latest influences of today’s world and contribute to captivating storytelling through the final product.
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Tony’s Chocolonely launches new dark milk chocolate
17 July 2020Tony’s Chocolonely is launching a new dark milk chocolate bar for the UK market. The Belgian brand’s new Dark Milk bar is made with 42% cocoa solids and billed as a “delicious creamy milk chocolate bar with the bite and punch of decadent dark chocolate”. Each bar is made with 148 ‘impact’ beans from the brand’s farmers in Ghana and Ivory Coast. “ an industry fraught with ethical problems, especially in West Africa including Ghana and the Ivory Coast – and Tony’s has revolutionised how it sources, processes and pays for cocoa to inspire other chocolate makers to change their ways and make a difference,” said the brand. It added it had created its “very own system in West Africa to be able to trace their cocoa back to source, and they personally work with the farms and factories to track their impact”. As with the rest of the Tony’s Chocolonely range, it is free of palm oil and uses no plastic in its packaging. It has rolled exclusively into Sainsbury’s (rsp: £3.50/180g). The brand is also calling on shoppers to sign a petition to make all chocolate companies 100% responsible for their supply chains. “Despite industry promises to reduce it, the use of child labour on cocoa farms in top producers, Ivory Coast and Ghana, has risen over the past decade,” it said. The company, which was founded in 2005 by a team of Dutch journalists, highlighted the fact that there are currently 2.1 million children working illegally and at least 30,000 instances of modern slavery on cocoa farms in Ghana and Ivory Coast where around two thirds of global cocoa supplies are sourced. As part of its ‘recipe for slave-free cocoa’ they pay farmers a living income and use their bean tracker technology to ensure a fully traceable supply chain.
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Uelzena Group publishes online sustainability report 2019
16 July 2020The Uelzena Group has published its fifth sustainability report with the title “Sustainable growth, well prepared for the future”. Progress, measures and key successes were also reported in the 2019 business year within the five action fields of company, products, production, employees, and social and regional responsibility. Relevant data and facts are also published. Regional and sustainable sourcing Sourcing raw materials from the surrounding area is a key sustainability principle for the Uelzena Group. 86 % of raw ingredients and packaging materials were purchased regionally in 2019, helping Uelzena contribute to greater regional added value as well as greater sustainability due to shorter transport routes. The newly acquired milk suppliers made it possible to achieve an increase of 21 % in milk deliveries and reach a new record level. The Uelzena Group supports its goal to source milk raw materials as sustainably as possible by participating in the QM sustainability module milk. With its continued participation in the sustainability module, Uelzena is consistently pursuing its approach to secure milk production on a long-term basis. The project is entering a second round in July 2020 after a three-year pilot phase. Climate change: Challenges for milk production Milk production and climate protection are the main topics of this year’s report. Milk producers are affected by climate change in two respects: They feel the effects of climate change directly due to persistent drought and the resulting feed scarcity and they can also help to reduce greenhouse gases, achieving climate goals. An interview with an Uelzena milk producer, who is focusing on the carbon footprint of his milk, examines the topic of climate-friendly milk production. Reducing greenhouse gas emissions also plays a major role at the processing level. For instance, the Uelzena Group reduced its greenhouse gas emissions by 52 % based on production volume compared with 2012. These and many other key figures have been recorded transparently by the Uelzena Group since 2014 in accordance with the GRI Guidelines. Sustainability strategy of the Uelzena Group The sustainability strategy of the Uelzena Group has been reviewed and revised over the past two years. Based on a new stakeholder and materiality analysis, the objectives and measures in the individual action fields have been adjusted and new key performance figures defined. These set the path for the corporate strategy 2025. Transparent sustainability communication Sustainability reporting offers all stakeholders transparent and reliable information on the company’s economic, ecological and social activities, and creates a framework for joint dialogue. The exclusively online report is published annually and is based on international GRI standards (Global Reporting Initiative) according to the “core” option. The 2019 GRI index and key figures are available to download as a PDF. Further information on the online 2019 sustainability report: https://www.uelzena.de/en/sustainability/
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