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Thursday, January 05, 2012
SUPPLY CHAIN MANAGEMENT

IS JUST-IN-TIME ALWAYS ENOUGH?

Assessing the impact of a Just-in-time production strategy and its current effect on the flavour industry

The past two years will certainly go down as some of the most challenging in history for the flavour industry. The impact of global natural disasters – earthquakes in Haiti, Japan and Indonesia, floods in Northern India and a drought in Brazil, for example – have contributed to significant raw material shortages.

Limited supply is naturally affecting those producers who have chosen to adopt a just-in-time production strategy. But how exactly is this effect felt and does this have an impact on the rest of the industry? In the following article, Hugo Bovill, managing director, Treatt plc, considers just-in-time manufacturing and the reasons why it finds favour with many. He also examines the effect it has on the remainder of the supply chain and the impact it is currently having on the flavour industry as a whole.

Just-in-time manufacturing explained

A just-in-time (JIT) production strategy aims to improve a business’s return on investment by reducing in-process inventory and the associated carrying costs. The basic principle behind JIT is that inventory is waste – it is seen as incurring costs, or waste, rather than adding and storing value. Implemented correctly, JIT focuses on continuous improvement and can increase a manufacturing organisation’s return on investment while also enhancing quality and efficiency.

In short, the just-in-time approach focuses on having “the right material, at the right time, at the right place and in the exact amount”. The benefits of this strategy are clear and offer obvious advantages for the producer – he must only carry enough inventory to meet his requirements, and he reduces his costs as there is no storage requirement for excess product. He also does not have to tie up significant amounts of working capital in stock during financially challenging times.

Despite these positives, the question that inevitably arises when considering the JIT production strategy, however, is ‘Is there a situation when it isn’t the most suitable approach? And can a JIT manufacturing strategy in fact lead to serious disadvantages for the producer and customer?’ The answer may lie in other external factors influencing an industry at a particular time.

Let’s consider the key factors currently affecting the flavour industry and the impact they are currently having on just-in-time manufacturing strategies.

Worldwide shortages

An unprecedented number of natural disasters over the past couple of years – forest fires, earthquakes, floods and mudslides, to name just a few – have affected every region of the world. This has had a severe impact on crops, which, in turn, has reduced the availability of some raw materials. And, where availability may not always be affected, the quality of raw materials is, which means they are unsuitable for use and samples are rejected.

In addition to the limited availability of raw materials thanks to these natural influences, the industry has also felt the effect of a stop-start purchasing trend among buyers. As with the majority of sectors, the flavour industry was unable to avoid the impact of the global economic downturn. Customers began to fear that the economy was slowing to a stop and, as a result, ceased buying raw materials. Chemical plants subsequently closed and farmers planted fewer crops through lack of confidence so there were fewer materials available to purchase. However, when demand started to increase once again, buyers rushed to secure supplies causing immediate shortages.

These factors combined highlight a potentially negative impact of a JIT manufacturing approach. Reduced raw material availability, coupled with a reluctance to hold inventory because of its associated costs and the lack of financial credit offered to suppliers, has lowered the amount of ‘buffer’ stock held within that chain. So, if a manufacturer does not hold enough of a particular product to satisfy a customer order, he or the customer must look elsewhere. This contributes to longer lead times between supplier and customer – up to ten weeks in some cases – which disrupts the speed and efficiency of the supply chain.

Increased volatility

The stop-start purchasing trend also exposes the pricing of these materials to greater volatility and increased influence by manufacturers and speculators who do hold stock. It therefore becomes much more difficult to forecast the price of raw materials, causing purchasers to be cautious when it comes to buying them.

On top of this, the limited availability of crops means that suppliers of raw materials are both reluctant and often unable to commit to contracts even at open prices. This means that they have no obligation to their customers – the flavour manufacturers – despite previous sales or historical relationships. At the same time, however, this lack of contract ensures that the manufacturers have no commitments or obligations to their suppliers should the price of the raw material fall.

Strict shipping regulations

Lower available stock levels are further exacerbated by a lengthening of the time it now takes to move goods to suppliers following lot sample approval or other confirmations. High fuel prices have resulted in a reduction in the fleet size of ocean-going vessels and a fleet-wide go slow is also in force to maximise fuel economy. In addition, far stricter controls relating to the appropriate shipping of hazardous goods is contributing to an overall slowdown in the arrival of materials.

Too high a price to pay?

Although a just-in-time manufacturing strategy offers clear benefits, its effectiveness does depend on other factors influencing an industry at any given time. For a just-in-time manufacturing strategy to be effective, it requires a level of price stability in the market, consistent material quality and availability plus a relatively steady demand. Flavour ingredient producers at source cannot offer such guarantees. Manufacturers should therefore adapt their strategies to accommodate the challenging times ahead to ensure continuity of supply and support the industry’s continued recovery.

Thursday, January 05, 2012
GO ORGANIC

Clarifying the complexities of organic certification

As new research reveals that 83 per cent of Britons buy organic food, advocates claim that these findings dispel the myth that organic produce is exclusively for a small minority with steadfast organic principles. The organic market is now firmly positioned in the mainstream with brands like Yeo Valley and Green & Blacks enjoying a prominent share.

Increased awareness of the benefits of organic food and farming has also encouraged major retailers to take note with organic ranges widely available in supermarkets. Indeed, Tesco has reported that a quarter of its customers buy organic produce once a month. These figures are supported by the findings of the Organic Trade Board research, which found that 64 per cent of respondents buy organic food from supermarkets.

Although the economic downturn has had an impact on the food industry, the organic sector remains one of significant potential which a growing number of producers are keen to capitalise on. And, while organic food sales dropped last year; it is important to note that sales of organic health and beauty products increased by a third to £36 million. Many producers remain intimidated, however, by the seemingly unending list of rules and regulations they must comply with to supply organic produce. Here, Rob Hardy, special projects director at organic and pressed seed oil specialist Earthoil Plantations, provides an overview of organic certification, highlighting the key steps and considerations to achieve it.

Why certify?

Over the last 30 years, organic certification has provided a legislated framework which has assisted in achieving greater consumer confidence in organic agriculture. Its importance was accelerated after the adoption of EU regulation 2092/91 in 1991. Further regulations and guidelines in the 1999 Codex Alimentarius, together with the publication of the United States National Organic Programme in 2000, have created what is now a well-regulated marketplace.

While the process of organic certification is not a simple one, its purpose is. Its primary aim is to independently verify that an organic product meets the specifications as stipulated by the applied organic standard. The product can therefore be legally sold within a regulated marketplace such as the EU, the USA and other countries – Japan, for example. Organic certification also permits equivalence – a concept necessary to enable global organic trade and facilitate the marketing of organic products at point of sale.

In practice, organic certification also offers a tangible mark of assurance for consumers, as demonstrated by the use of the Soil Association logo in the UK and Ecocert in Europe and beyond. The Soil Association logo is regarded as a widely trusted and recognised organic symbol – a reputation built on the Soil Association’s public profile and its commitment to high standards and rigorous inspection and certification protocols. Ecocert provides organic certification services to 80 countries worldwide and certifies its own ‘fair-trade’ type standard – Bio-equitable.

Understanding the basics of the regulatory landscape

International level

This falls within the regulatory system and is covered by Codex Alimentarius. Created in 1963 by the Food and Agriculture Organisation (FAO) of the United Nations and World Health Organisation (WHO), the Codex Alimentarius Commission develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme. Its main purpose is to protect consumer health, ensure fair trade practices in the food industry and promote coordination of all food standards work undertaken by international governmental and non-governmental organisations. It is the basic standard of the free market. Organic food standards, however, are modelled on EU regulation.

European level

In June 2007, the European regulations were updated and Council Regulation (EC) No 834/2007 on organic production and labelling of organic products was published. It came into force on 1 January 2009 and repealed the former regulation (EEC) No 2092/91. On 18 September 2008 the rules were published as Commission Regulation (EC) No 889/2008 which established the requirements for the implementation of regulation No 834/2007.

Each EU member state has different methods to implement the EU regulation at the members’ state level. Most work through Accredited Private Certification bodies. However, as an example, Denmark provides this through its own Government Department – ‘The Plant Directorate’. Imports from other countries into Denmark are controlled by The Danish Veterinary and Food Agency.

UK level

Originally, UK certification was administered via the UK Register of Organic Food Standards (UKROFS). This was established in 1987 to define a UK organic standard, to hold an official list of organic operators and to register all UK organic inspection and certification bodies. Operated by an independent board and administered by the Department for Environment, Food & Rural Affairs (DEFRA), UKROFS ensured quality controls through annual surveillance of certifier’s offices, sample inspections of organic operators and registration of all UK organic inspectors. In 2003, the Advisory Committee replaced the UKROFS board of organic standards, with DEFRA continuing to administer EU regulation requirements.

US level

The National Organic Program (NOP) is the regulatory system which covers the USA. Published in 2000, the NOP has helped to create a significant organic market place in the US. The US, in fact, contributes to the largest share of the worldwide organic market, which Organic Monitor estimates is worth some $50 billion.

The three steps to certification

As a general rule, the certification process involves three key stages. The first, application, requires operators to submit full details of their operations to the relevant organic certification body. To certify a farm organic, detailed maps, including non-organic areas, must be submitted. For a processing facility, information regarding product flow as well as the separation between organic and non-organic sections must also be described.

It is important to note that a two year conversion period is required before land can be certified organic. This extends to three years for existing perennial crops. Simultaneous (that is land and livestock together) conversion is permitted for livestock, providing full standards are followed. Full organic standards must be applied for the duration of the conversion period to qualify for organic certified status. The US NOP has a requirement of three years free of any prohibited inputs to qualify for organic status. This is effectively a three year conversion period. The land must be organic before an organic crop can be established. Interestingly, processing facilities do not have to include a conversion period, though 95 per cent of the ingredients used must be certified organic. The remaining five per cent should be organic standard approved materials.

Inspection is the second step. As a minimum, inspections should take place annually. Operators must show, via records and practices, they have complied with all organic standards. Crucially, they should also demonstrate maintenance of organic integrity throughout the manufacturing process; this includes full traceability of product.

The final step is compliance and certification. This must be completed independently of inspection. It is conducted by a certification officer and ultimately a certification committee who reviews the inspection report against organic standards and issue a compliance form based on the findings. This lists any corrective actions necessary to comply with the standards and maintain organic status. Sanctions are based on the scale of any infringement of the standards and can ultimately result in organic status being withdrawn, removing the operator’s right to market organic products. Any precedent decisions or those requiring closer scrutiny are forwarded to the certification committee.

Standard selection

Although there is a largely uniform process to achieve organic status, there are, in fact, several types of organic standards. Currently, the primary organic standards are covered by the various regulations such as the (EC) No 834/2007 and (EC) No 889/2008, as well as the NOP in the USA. Included in the EU regulation, for example, are producers (including farmers and growers), livestock, cropping and inputs (fertilisers, composts and crop protection materials). Processing is also included under this umbrella – from simple packing to manufacturing of complex multi-ingredient products.

In general terms the principles are very similar across organic standards. But differences do exist. For example, cropping standards between the EU and NOP do not vary significantly; there can be more substantial differences between standards on livestock however. The EU has a number of what it terms ‘approved third countries’, such as India and Australia – this means the EU has accepted these countries’ standards as equivalent to the EU. Ironically, the United States and the EU has yet to broker this equivalence. This results in the US certification body having to ensure EU requirements are met if products are to be exported from the US into the EU. While any products exported to the US either from within the EU or a third country must be certified to the NOP directly via the operator’s certification body.

Moreover, there are now organic standards and certification available for products not yet covered by the legally regulated framework, such as health and beauty, and textiles. These standards are set by private standard setters, often in the NGO sector. The Soil Association and Ecocert both have standards for cosmetics for example, but there are also agreed cosmetic standards called Cosmetics Organic & Natural Standard (‘cosmos’). A consortium of certifiers (including ICEA, BDIH, Bioforum, Ecocert and the Soil Association) sets these standards with the objective of harmonising them. This creates consistency and ease of trade, enables further development of the organic market, and, importantly, provides additional opportunities for farmers, processors and retailers to develop a wider choice of organic products. It is unlikely that full harmonisation will be achieved until cosmetic standards and others, such as textiles fall under EU regulations and programmes like the NOP.

Conclusion

Its significant commercial potential makes the organic market an appealing prospect for many. But its apparent complexities can deter. By equipping themselves with the relevant facts, and by working with organic experts like Earthoil, manufacturers can approach the organic certification process with confidence. As a result, they will be able to reap the rewards of this exciting and lucrative market.

Wednesday, August 31, 2011
EARTHOIL DIGS DEEP

Earthoil Plantations Ltd, a subsidiary of Treatt plc, supplier of organic, fair trade certified essential and cold pressed seed oils, has facilitated the development of twenty four fresh water wells in its Indian mint growing regions. The ‘Deep wells project’, funded through the Earthoil Organic Farms Foundation (EOFF) and project partner Dr. Bronner's Magic Soaps, improves local health by bringing high quality drinking water to thousands of villagers in India’s Uttar Pradesh region.

Continuing its ethical approach to sourcing natural, organic oils, Earthoil remains committed to supporting its local farmers grow and harvest mint in India. Earthoil approved farmers receive an organic premium for their crop as well as a further contribution to a community fund, to be spent on projects to improve facilities and well-being of the local villagers.

The EOFF investment panel, which includes representatives of the head farmers, women from the community, Earthoil, key buyers and a local Red Cross representative, meets to identify key projects to be supported by the community fund. Whilst access to healthcare may seem an obvious priority, availability of good quality drinking water offers prevention rather than cure. Where wells already exist, they are shallow and susceptible to contamination, struggling to support increasing demands of irrigation and a growing population. The basic need is not for just any water, but for good quality drinking water, which has to be sourced from far below the surface.

Work began in April 2011, and by July 2011, the new deep wells were constructed. The wells are approximately 40 metres deep and produce much cleaner, better tasting water for a local population of around 28,000 people.

Basic necessities vastly improve the quality of life in rural areas and Earthoil intends for this deep wells initiative to be the first of many projects to improve life in this region. Hugo Bovill, Group CEO, Treatt plc stated “Treatt, through investment in Earthoil, is delighted to help farmers and loyal suppliers improve the quality of life of local communities”

Thursday, July 07, 2011
TREATT LAUNCHES CLEAR AND CLEAN, RIPE WATERMELON DISTILLATE

Sunday, June 12, 2011
TREATT LAUNCHES TREATTSWEET™ A NATURAL SWEET ESSENCE BLEND FOR LOW CALORIE SWEETENED PRODUCTS

Sunday, June 12, 2011
TREATT LAUNCHES HIBISCUS TREATTAROME® 9766 FOR A CLEARLY BETTER FLAVOUR

Treatt, a leading flavor and fragrance ingredients supplier, has launched Hibiscus Treattarome® 9766 to bring natural, exotic flavor and clarity to the beverages industry. Hibiscus flavors are often associated with adding red colouration to products, from pale pink hues to strong reds. Hibiscus Treattarome 9766 delivers a water white flavor, without the typical bright red color, allowing flavorists to use this herb creatively in new beverage blends.

Across the world Hibiscus is appreciated as a non-caffeinated tisane and used in combination with other teas, it creates a blend known as “red zinger”. Whole hibiscus flowers have a slightly sour, fruity flavor and are full of vitamin C. Hibiscus Treattarome 9766 delivers a well-balanced, cranberry aroma and a mildly astringent flavor.

The Treattarome is produced from the calyx of Hibiscus sabdariffa by using Treatt’s specialised distillation technology to obtain the maximum flavor with minimum processing intervention. There is no oil or alcohol added and the resulting distillate is both clear and soluble in water. Used at levels of 0.2%, Hibiscus Treattarome 9766 imparts a strong berry like character with a fresh leafy topnote. This fruity, floral scent of hibiscus is due to components including hexanal, trans-2-hexenal, cis-3-hexenol, nonanal, furfural, eucalyptol, linalool oxides, linalool, and alpha-terpineol.

Hibiscus Treattarome 9766 contains no preservatives or antioxidants and when chilled is stable for six months. This 100% natural, FTNF (From The Named Food) distillate carries a clean label declaration and is listed as a food ingredient by the USFDA (21 CFR 172.510). It is suitable for a number of applications including beverages, dairy, alcoholic drinks, juices and juice drinks.

The launch of Hibiscus Treattarome 9766 further extends the company’s Treattarome portfolio of natural distillates. Other flavors available in the range include watermelon, spearmint and ginger.

Friday, May 20, 2011
BOARD APPOINTMENT

Treatt, the manufacturer and supplier of conventional, organic and fair trade ingredients for the flavour, fragrance and cosmetic industries announces that it has appointed Dr David Johnston as a Non-executive Director of the Company with effect from 20 May 2011.

David has a PhD in Biochemistry and has worked for Firmenich, one of the leading global flavour and fragrance companies for over 10 years in a variety of roles, most recently as Vice President of Innovation and Design, developing new technologies, with responsibility for the development and implementation of global strategy. David has a strong understanding of the industry and has known Treatt for over ten years.

Commenting on Dr Johnston’s appointment Hugo Bovill, Managing Director of Treatt, said "I have great pleasure in welcoming David to the board. His wealth of knowledge and experience of our industry will be of great benefit.”

Treatt confirms that there is no information to be disclosed under the requirements of Listing Rule 9.6.13 in relation to this appointment.

Tuesday, April 19, 2011
EARTHOIL PLANTATIONS AND EAST AFRICAN FARMERS LEAD THE WAY IN FAIR TRADE & SUSTAINABILITY

Earthoil Plantations, through the Kenya Organic Oil Farmers Association (KOOFA), can now offer soothing, camphorous tea tree oils direct from an organic and sustainable source. This news comes as a welcome development for manufacturers looking to boost the ethical credentials of their products and ensure their widespread consumer appeal.

Established to provide local farmers with the vital skills required to grow organic essential oils, KOOFA now has over 535 active members, all growing organic and fair trade certified tea tree oil. The project, which is now maturing, is improving the yields and volumes of tea tree oil it produces to meet the overwhelming demands. It also complements Earthoil’s currently available, certified organic tea tree oils from East Africa.

Earthoil purchases only the tea tree leaves from KOOFA, to produce the aromatic essential oil, leaving the woody stems for the farmers to use as firewood, and for other purposes including fencing. This has the additional benefit of alleviating the need to cut down trees from the protected, local Mount Kenya forest for everyday use. Continuing the sustainability cycle, Earthoil uses recycled materials from another of its local projects to fuel the distillation of oil from the fresh tea tree leaves. The depleted leaves are then returned as compost to the fields.

Campbell Walter, Sales and Marketing Director, Earthoil commented: “Growing tea tree is a new way of life for the KOOFA farmers. Our work with the organisation ensures the local growers and producers receive significant rewards. We provide financial support to their local social fund, and guarantee that the farmers are paid premium prices for their crop. Coupled with a zero‑waste tea tree oil production process, Earthoil is remaining true to its principles in producing sustainable, fair trade, fair for life essential oils, which so many product formulators are now seeking.”

Tea tree oil, with its clean, slightly spicy aroma is widely regarded as having antiseptic and antifungal properties. Earthoil’s organic essential oils are finding growing popularity with cosmetics, household, perfumery and personal product developers who are increasingly sourcing more natural and ethical products to respond to the demands of their customers.

Tuesday, March 29, 2011
TREATT & EARTHOIL TAKE THE LEAD WITH NEW FURNOCOUMARIN CITRUS OILS

Wednesday, December 01, 2010
FAIRER FLAVOURS & FRAGRANCES FOR ALL

Consumers today have a conscience. Natural, organic, ethical and sustainable have become everyday vocabulary. This indicates significant potential for food and beverage manufacturers who are both keen to employ more ethical practices and capitalize on this growing market, as well as for fragrances. The flavor industry in particular, which is continually in pursuit of unusual and exotic flavors to meet consumer demand, frequently sources its ingredients from the developing regions at the centre of the fair trade debate.

Equally, fair trade in the fragrance and personal care industry is on the increase. For a number of years, the beauty market has been the subject of media criticism in terms of the ethical and environmental impact. As a result, consumer demand for personal care products using natural, ethical and sustainable ingredients has risen, and manufacturers have been under pressure to respond.

Since the concept of fair trade hit the mainstream, however, the number of product launches has remained steady. Like organic produce, it takes longer for manufacturers to source fair trade ingredients and develop end products. Because of this, consumer demand for fair trade products has outweighed supply. Many perfumers, flavorists and manufacturers are therefore seeking ingredient suppliers to help them respond, by providing the ingredients to create ethical products and bridge the gap between supply and demand. Treatt, for example, can help them to develop quality products with high consumer appeal through its range of ethically traded, 100 percent natural and organic flavor and fragrance ingredients.

Guaranteeing a fair deal

In 2007, Treatt invested in the Earthoil group of companies, a specialist in the manufacture and supply of organically certified and fairly traded essential and pressed seed oils. Committed to sustainable and ethical practice, both companies appreciate the importance of ingredient traceability and fair trading.

The fundamental of fair trade is paying a fair price. Earthoil is dedicated to purchasing its oils directly from source and at a fair and sustainable price. It also works closely with growers, exchanging knowledge and offering advice to aid efficient and sustainable organic growing practices. Growers benefit from the group’s global market knowledge and can therefore tailor their crop planning to meet market demand. It also offers expert advice on geographical issues, crop and soil suitability and irrigation requirements, as well as sharing best practice on processing, distilling and storage techniques. These factors ensure a fair price and a sustainable living for growers, particularly in developing regions.

Manufacturers also want to know that they are getting a fair deal for fair trade. Treatt assures its customers of its commitment to both them and the supplier. By ensuring high standards throughout its business, maintaining a premium quality, stable supply and delivering promptly, fair trade can be achieved across the board.

A win-win situation

Consumers are more aware than ever of the world around them. They are concerned about the impact the foods they eat and the personal care products they use have on the environment – and on others. By developing products using fairly traded fragrance and flavor ingredients, manufacturers can appease consumer conscience and create successful products – ethically.

Editorial contribution from Treatt to Tecnoscienze, December 2010

Monday, August 16, 2010
A HINT OF MINT FROM TREATT

Monday, August 16, 2010
TREATT USA GETS SPICY WITH NEW GINGER TREATTAROME

Friday, July 16, 2010
TREATT USA APPOINTS NEW CHIEF EXECUTIVE OFFICER

Wednesday, May 19, 2010
TREATT USA APPOINTS DOUGLAS RASH AS VICE PRESIDENT SALES

Tuesday, March 30, 2010
EARTHOIL HIGHLIGHTS ETHICAL SOURCING AT IN-COSMETICS

EARTHOIL HIGHLIGHTS ETHICAL SOURCING AT IN-COSMETICS

Earthoil Plantations, stand R73, In-Cosmetics, 13 – 15 April 2010, Paris, France

Earthoil Plantations, leading grower and supplier of organically-certified essential and pressed seed oils, will be highlighting its extensive range of fair trade ingredients at this year’s In-Cosmetics. Visitors to the Earthoil stand can learn more about the company’s specialist community grower projects, as well as its broad product portfolio for cosmetic and personal care applications.

As demand for products containing ethically-sourced ingredients soars, formulators are looking for traceable raw materials to help them carve their share in the crowded marketplace. Earthoil’s specialist grower projects ensure its products stem from only credible and traceable origins. The company manages all aspects of these community projects – from the employment of field officers to ensuring farmers are educated about organic fertiliser methods. This ethical approach coupled with its unique technological expertise enable Earthoil to respond to the changing demands in product development.
Key Earthoil projects include an initiative in South Africa to provide farmers with access to land, farming expertise and equipment to grow a number of organic essential oil crops – rose geranium, for example. The company has also established a mint oil programme in India’s Uttar Pradesh region, working with an organic grower group of over 600 small-scale mint farmers to produce organically certified peppermint, spearmint and corn mint oils. This specific project was awarded IMO ‘Fair for Life’ status, recognising Earthoil’s commitment to ethical and sustainable farming plus benefits to the local community, suppliers and customers. A third programme in Kenya involves over 200 farmers growing a variety of vegetable seed and essential oil crops.

Organic citrus oils from Earthoil will also feature at the show. These reduced furanocoumarin citrus oils have been developed to deliver enhanced flexibility in the formulation of fragrance and cosmetics products. With lemon, lime, grapefruit and bergamot varieties available, the oils impart a distinct citrus aroma, while containing low levels of furanocoumarins.

Representatives from Earthoil will be available on stand R73 to answer questions on its community projects, product range and applications.

Monday, March 15, 2010
INGREDIENTS TO INSPIRE AT WPC 2010

Treatt plc, stand 280-281, World Perfumery Congress, 1 – 4 June 2010, Cannes

World-leading fragrance ingredient supplier, Treatt, together with its subsidiary, organic essential and pressed seed oil specialist, Earthoil Plantations, will present an impressive array of perfumery and cosmetic ingredients at this year’s Cannes World Perfumery Congress. With a wide selection of natural, organic and sustainably produced ingredients, highlights on show will include a range of organic essential oils plus other organic seed and vegetable oils for the cosmetics industry. Visitors to the congress will also be able to learn more about Earthoil’s grower projects. Through these projects, established to support local farming communities, Earthoil meets the increasing demand from perfumery and cosmetics houses for ethically-sourced raw materials, driven by the aspirations of environmentally-minded consumers.

On stand, Treatt will showcase organic low allergen essential oils, designed to facilitate perfumers’ compliance with the latest allergen regulations. Examples include low furanocoumarin organic bergamot oil, whose organic status and characteristic odour are retained thanks to reduction of bergaptene levels by physical means. Other highlights include organic rose and rosemary oils with reduced levels of methyl eugenol.

In addition, Earthoil will present products grown and sourced through the company’s community grower projects, with fully traceable origins. Earthoil manages every aspect of these projects – from the employment of field officers to ensuring farmers are educated in organic fertiliser methods. Mint produced through Earthoil’s Indian project, for example, recently received Fair for Life accreditation from the IMO (Institute of Marketecology), a clear reflection of its formative approach to supporting the farming community of Uttar Pradesh. The scheme ensures individual farmers receive premium payments for their organic products. A community fund is also in place, allocated to health facilities, education or cultural enhancement.

By sourcing ingredients from all over the world, Earthoil and parent company, Treatt, can provide the evolving fragrance and perfumery industries with their desired ingredients and within specified lead-times. Close relationships with local growers ensures positive relations between the Treatt Group and its suppliers, resulting in stable supply and consistent quality. As well as their ‘green’ credentials, all the company’s products are formulated to meet exacting industry standards.

Representatives from Treatt and Earthoil will be on stand 280-281 to discuss the full product range with visitors to this year’s World Perfumery Congress.

Tuesday, August 11, 2009
SAVOURY SPECIALITIES ON THE MENU FOR TREATT

Thursday, June 25, 2009
EARTHOIL TO TRANSFER LICHFIELD OPERATIONS

Organic oil specialist, Earthoil, has announced it will start a gradual transfer of its operations from Lichfield to Bury St Edmunds. The subsidiary of flavour and fragrance ingredient supplier Treatt plc will move its warehouse to a dedicated building at Treatt’s international headquarters. This move is in line with the parent company’s strategic plan to introduce further efficiencies and maximise synergies between Earthoil and Treatt. Campbell Walter continues as Earthoil’s Sales Director, based in Lichfield.

Editor’s note:

The Earthoil group of companies, which includes Earthoil Plantations Limited and Earthoil Kenya EPZ Proprietary Limited, grows, processes and supplies organic essential and pressed seed oils. Through an integrated supply chain, Earthoil promotes high quality ingredients and supply continuity by establishing operational standards in growing, handling, storage and distribution. Earthoil’s operations include a co-ordinated organic mint growers’ project in India, a manufacturing facility in Kenya and further grower projects in Eastern and Southern Africa. Earthoil supplies its certified organic products worldwide.

Treatt plc is a world-leading independent ingredients supplier to the flavour and fragrance industry. It manufactures and supplies a vast inventory of innovative products, including essential oils and their natural fractions. The company has manufacturing sites in the UK, USA, a sales office in China, in addition to Earthoil’s facilities, and a network of agents throughout the world. Treatt exports to over 80 countries.

For further information, please contact: Hugo Bovill, managing director, Treatt plc, or Anita Haines, HR director, Treatt plc, Northern Way, Bury St Edmunds, Suffolk, IP32 6NL, UK. Tel: +44 (0)1284 702500 Fax: +44 (0)1284 703809 Email: hugo.bovill@treatt.com / anita.haines@treatt.com Or visit: www.treatt.com

For further press information, please contact: Helen Jones / Rachel Connaughton, Barrett Dixon Bell, Craig Court, 25 Hale Road, Altrincham, Cheshire, WA14 2EY, UK. Tel: +44 (0)161 925 4700 Fax: + 44 (0)161 925 4701 E-mail: helen@bdb.co.uk / rachel@bdb.co.uk

Thursday, June 11, 2009
TREATT ADDS A TASTE OF HONEY

Treatt plc, the world-leading independent flavour and fragrance ingredient specialist, has expanded its portfolio of innovative Treattarome™ 100% natural distillates with the launch of two new honey products. Honey Treattarome 9802 and Honey Treattarome 9804 deliver a sweet, honey flavour to a range of food and beverage systems without adding sugar or calories.

Wholly distilled from fresh honey, these ingredients impart an authentic, rich aroma, and provide an effective alternative to honey in sweet formulations. Each distillate confers a different nuance – Honey Treattarome 9802 offers a mild flavour profile and dark, smoky back-end notes while Honey Treattarome 9804 brings a light floral presence and delicate honey top note to flavour compositions. Both products can be used in a variety of applications particularly alcoholic and soft beverages including diet drinks, flavoured waters and juices plus bakery and confectionery applications. A minimum dosage of 25ppm is recommended.

These new distillates are water-based so are easily incorporated into food and beverage systems in the bottling plant – unlike highly viscous honey. In addition, they do not brown over time or physically interact with other ingredients in the formulation.

Honey Treattarome 9802 and Honey Treattarome 9804 are the latest introductions to Treatt’s extensive portfolio of Treattarome ingredients. Other products in the range include Honey Treattarome 9801 which provides an intense honey character in beverage and dairy applications, and Sugar Treattarome 9807, a 100% natural and sugar-free distillate for an authentic, sweet flavour.

ENDS

Editor’s note:

Treatt plc is a world-leading independent ingredients supplier to the flavour and fragrance industries. It manufactures and supplies a vast inventory of innovative products, including essential oils and their natural fractions, and aromatic chemicals.

For further information, please contact: Giles Bovill, Treatt plc, Northern Way, Bury St Edmunds, Suffolk, IP32 6NL, UK. Tel: +44 (0)1284 702500 Fax: +44 (0)1284 703809

Email: giles.bovill@rctreatt.com Or visit: www.treatt.com

For further press information, please contact: Helen Jones / Rachel Connaughton,

Barrett Dixon Bell, Craig Court, 25 Hale Road, Altrincham, Cheshire,

WA14 2EY, UK. Tel: +44 (0)161 925 4700 Fax: + 44 (0)161 925 4701

Email: helen@bdb.co.uk / rachel@bdb.co.uk

Tuesday, June 09, 2009
PERSONAL LETTER FROM HUGO BOVILL REGARDING HIS SABBATICAL

Friday, May 15, 2009
TREATT TAKES THE LEAD WITH NEW LOW FURANOCOUMARIN CITRUS OILS

Global flavour and fragrance ingredient specialist, Treatt plc, has launched an exciting new range of reduced furanocoumarin citrus oils, developed specifically for use in fragrance and cosmetic applications. Consisting of bergamot, lemon, lime and grapefruit options, this range of oils enables perfumers to use citrus oils creatively without exceeding furanocoumarin limits permitted in consumer products.

Treatt’s natural oils capture the characteristics of cold pressed oils whilst containing very low levels of furanocoumarins. Believed to cause allergic skin reactions, furanocoumarins are a class of organic chemical compounds from natural sources. The furanocoumarin content in cold pressed citrus oils has been a focus for the fragrance and cosmetics industry for some time. Treatt has used its expertise and proprietary technology to achieve a limited content of these particular molecules, broadening the possibilities for perfumers to incorporate true citrus aromas into their products.

Each product in the range confers an authentic aroma to a variety of cosmetic applications. The low furanocoumarin lemon oil, for example, demonstrates some herbal, green characteristics alongside the distinctive odour of fresh lemon peel, while the bergamot oil provides a rich, fruity and sweet cologne top note. Low furanocoumarin grapefruit oil is full and zesty, and the tangy lime oil is particularly suited for use in fragrances.

Organic versions of Treatt’s reduced furanounarin citrus oils are scheduled for launch in the coming months.

These oils are the latest addition to Treatt’s range of ingredients for the cosmetic market. These include chamomile oil, raspberry fragrance oil, organic Eartholates and a variety of low-allergen products.