Glanbia Nutritionals showcases five new and refreshed product solutions launched for B2B customers in 2021. From TruCal™, a balanced milk mineral complex scientifically shown to improve bone density, support bone growth and maintain bone structure; to NeoShield™ for immune and cognitive support; to Edible Glitter innovations and more, Glanbia Nutritionals is helping its customers solve functional and nutritional challenges for their products. Check out our video reel and visit Glanbia Nutritionals for more insights.
Breast Cancer Ireland recently announced new developments in the treatment of Triple Negative breast cancer. Glanbia is the headline sponsor of the charity’s flagship event, the Great Pink Run.
As a result of our partnership, Breast Cancer Ireland has spearheaded a number of research initiatives, including the funding of new research into Triple Negative Breast Cancer led by Dr Paul Mullan, from the Patrick G. Johnston Centre for Cancer Research at Queens University Belfast.
ST. JOHNS, Michigan – MWC has won ProFood World Magazine’s prestigious 2021 Manufacturing Innovation Award for its new cheese processing and whey drying facility in St. Johns, Michigan. MWC will be honored with the award at PACK EXPO Las Vegas in September 2021.
ProFood World’s annual award recognizes outstanding food and beverage processing and packaging innovation projects involving greenfield plants, expansion and renovation projects, or line upgrades. MWC was a greenfield project.
Glanbia employees around the world focused on nutritional, physical and mental health as part of Workplace Wellbeing Week recently.
This year’s Workplace Wellbeing Week took place virtually, with a series of education and engagement events focused on nutrition, health and wellbeing, culminating in our annual Lunchtime Mile, with colleagues from around the world walking to raise funds to support UNICEF.
Our Group finance director Mark Garvey was recently a guest on EY’s CFO Outlook, a regular podcast featuring experts from the world of business, offering insights and analysis on a wide range of topics.
Glanbia Ireland’s contribution to food social enterprise FoodCloud has surpassed an estimated €700,000 for the first time with 25.5 tonnes of surplus food from the company shared out among charities across Ireland between January and March of this year.
Recently we announced our new long-term sustainability strategy, Pure Food+Pure Planet, which sets out our commitment to positive change - evolving our sustainability goals to align with current climate science.
Underpinning Pure Food+Pure Planet is our commitment to Science Based Targets - greenhouse gas (GHG) emission reduction targets informed by independent climate science and in line with the levels of decarbonisation called for in the Paris Agreement.
Tuesday, June 1st is World Milk Day and we celebrate by raising a glass of milk to toast our dairy community.
Glanbia’s heritage is in dairy and we are dedicated to bringing the goodness of dairy nutrition into our consumers' lives every day.
Every year, Glanbia processes some eight billion litres of milk globally, creating delicious, nutritious products and ingredients that are enjoyed by consumers the world over. Producing good, wholesome, sustainable food solutions is at the heart of what we do and only the best ingredients go into our products.
The Coronavirus pandemic has spurred global interest in immune health, with record numbers of consumers reaching for dietary supplements as well as functional food and beverage products that have immunity claims or associations. Data from FMCG Gurus’ recent COVID-19 survey1 gives us a chance to see what consumers are thinking about immunity right now, a full year after the pandemic began.
Earlier this year we announced our new sustainability strategy, Pure Food+Pure Planet, pledging to achieve a 31% reduction in carbon emissions at all our manufacturing sites under operational control* by 2030 (scope 1 and 2) and to reduce scope 3 emissions from purchased goods and services by 25% per tonne of dairy product produced by 2030 from a 2018 base year.