Prior to joining DSM more than 20 years ago I studied & worked as a meat scientist for close to a decade. I had the privilege to travel widely and consulted with many producers, processors, retailers and consumers. Regardless of who you spoke with, the consumption of animal protein is a very personal experience based on your sense of taste, smell, texture and appearance, and that it either encourages us to try it again, or decide not to touch it again.
Technology continues to rapidly advance in improving the freshness, nutritive value and general pleasure we derive from animal protein, and at the same time making sure that we consume as needed and not waste a valuable resource. Large parts of the world still do not have access to adequate nutrition (including animal protein), and I still consider this as one of biggest challenges that we as an industry face.
The work and research we do at DSM to offer products that improve the quality of meat, milk, fish and eggs, while reducing food loss & waste is critical to those whose livelihood depends on profitable animal production. It is also a very important business driver to help us achieve the UN SDG (Sustainable Development Goal) number 12, aiming to reduce food loss and waste by 50% by 2030, while supporting our customers to become more sustainable, improving their business as they secure quality products and reduce their environmental footprint. A win-win to them, us, to the consumers and to the planet.
The WE MAKE IT POSSIBLE positioning supports our ambition to be the world leader in animal nutrition & health, providing tangible and measurable solutions to our customers so together we can tackle the biggest challenges facing society & the animal protein industry.
If not us, who?
If not now, when?
So, let’s make it possible!
All the best,
Peter Fisher
VP, APAC, Nutrition and Health Solutions
