Catch up on the latest Olam news and delve more into how we’re driving innovation and change through our blog series.
Latest on Olam
21st Feb, 2020
Premium spice ingredients - explore how Olam is flavoring the world’s food supply at Natural Products Expo West 2020
Visit Olam Spices at Natural Products Expo West on March 4 - 6, 2020 in Anaheim, California at stand N1408. A business unit of Olam International Limited, a leading food company operating in over 60 countries, Olam Spices will showcase its product innovation development capabilities and sustainable sourcing solutions.
“We’ve continued to place customers’ needs at the center of our business with new product offerings and innovations, including our chili-based simple blends, reformulated GardenFrost™ purees with no added sugar and an expanded organic portfolio,” said Greg Estep, Olam Spices CEO.
Olam Spices’ comprehensive portfolio of on-trend spice ingredients is full-flavored and vibrant — enhancing the heat, color and flavor in snacks, dressings, sauces, dips, frozen foods and plant-based food and beverages.
Manufacturers can work directly with Olam Spices Innovation & Quality Center to co-create solutions that anticipate and respond to shifting con
Olam serves up taste of inspirational ingredients at Gulfood 2020
Stand C6-29, Exhibition Hall 6
Leading food and agri-business, Olam International Ltd1, will be showcasing its Cocoa, Coffee, Dairy, Edible Nuts and Spices ingredients in a culinary demonstration at this year’s Gulfood2. Chefs will create delicious recipes, such as mezze with chili, garlic, and almond paste; gnocchi with reduced fat almond flour and black pepper, as well as dark chocolate cookies with roasted cashew paste.
Backed by a global sourcing, farming and processing footprint, Olam has developed a strong position in countries across Middle East & North Africa (MENA). The company offers a differentiated portfolio of ‘on-trend’ products that cater for diverse food choices and increasing consumer demand for healthier and more sustainable food. In the last year, Olam’s new sustainable sourcing platform AtSource, has been rolled out to two of its supply chains in the region - hazelnuts from Turkey and onion from Egypt – giving customers first time access to the social
Accounting for nature is good business and everyone’s business
Following the launch of WWF’s landmark Global Futures Report into the economic impacts of nature loss, Olam Vice President of Corporate Responsibility & Sustainability, Chris Brown explains why such an approach is vital for business to better account for natural capital:
The economic modelling approach in this groundbreaking study is exactly what businesses like Olam need to define what good looks like and where the safe space exists for operating within planetary boundaries. At the heart of the report is a clear business case for moving towards a ‘Global Conservation’ (GC) scenario, where GDP is no longer the main metric for success but instead, value is derived from protecting the natural assets that underline our economic prosperity.
But as it stands, we as the agricultural sector are amongst the biggest contributors to the loss of these assets. We are also dependent on them. One in three bites of food requires a pollinator to be produced, yet a third of insect species are thr
“Complex, juicy, with citrus and sweet notes of peach”, the distinct flavour of Diofanor’s ‘black honey’ coffee flows directly from a level of craftsmanship beyond the norm; a far cry from the seasonal spiced concoctions that trend in the UK.
As you walk around Finca La Divisa, nestled in the northern reaches of the Andes mountains, in the heart of the Zona Cafetera – Colombia’s coffee belt – you get a sense of what makes Diofanor’s coffee so special. Glossy green trees climb up the mountainside reaching altitudes of 1750 meters, each one weighted down with bundles of bright red cherries. They sit under a protective canopy of plantain, citrus, avocado and forest trees, carefully selected and planted to offer just the right shade, air-flow and nutrition around the coffee for self-fertilisation, and greater protection against pests – completely eliminating the need for chemical pesticides.
At the foot of the lush slopes, last week’s harvest of ripe coffee cherries, is spread out and ne