Feed & Additive Magazine Issue 4 May 2021

NEWS 8 FEED & ADDITIVE MAGAZINE May 2021 Balchem releases 2020 Sustainability Report B alchem Corporation released its 2020 Sustainability Re- port, which captures the Com- pany's commitment to managing Environmental, Social and Gover- nance (ESG) performance. This re- port demonstrates the Company's continuing promise to provide its employees, customers, shareholders and the communities within which it operate with information on Balc- hem’s sustainability initiatives. HIGHLIGHTS OF THE REPORT INCLUDE: • Balchem joined the United Nations Global Compact, con- firming support of their Ten Prin- ciples on human rights, labor, en- vironment, and anti-corruption • 2030 goals for both emissions and water usage reduction • The number of people and ani- mals reached around the world by health and nutrition products • Amount of research and de- velopment investment focused on health and nutritional solutions • Continuous focus on employee safety • Key diversity metrics to provide transparency • The launch of Balchem Helping Hands initiative to further expand and support corporate giving and employee volunteer programs • Our ongoing commitment to improving our energy efficiency and reducing environmental impact • The percentage of sales coming from products developed and intro- duced over the last five years • Continuous focus on water and waste management. Chr. Hansen launches next generation of FreshQ® food cultures Chr. Hansen launched the next generation of FreshQ® food cultures for fermentation- enabled bioprotection of dairy products. I t has been nearly a decade since global bioscience lead- er Chr. Hansen launched its first generation of FreshQ®, which is a range of food cultures that improves the bioprotective ef- fects of fermentation in dairy. In this process, the cultures and fermentation help keep food fresh by outcompeting yeast and mold spoilage for the space and nutrients they require to grow. The special food cultures can be applied to a broad range of fer- mented dairy products, such as yogurt, white cheese and tvorog. This new generation of FreshQ® enables the dairy industry to level up by offering producers the fol- lowing benefits: • Less post-acidification im- pact at accelerated temperatures during distribution, or in cir- cumstances involving long hold- ing times or slow cooling • Improved sensory fit com- pared to other food cultures with bioprotective effects • The same best-in-class bio- protective performance produc- ers expect from the FreshQ® range