Royal DSM has announced its strategic decision to fully focus its resources and capabilities to address the urgent societal and environmental challenges linked to the way the world produces and consumes food. Consequently, DSM is simplifying its operating structure and reorganizing its Health, Nutrition & Bioscience activities into three Business Groups, each with clear opportunities to benefit the health of people and the health of the planet, underpinning DSM’s growth plans. 

 

At the same time, DSM confirms it has started a review of strategic options for its Materials businesses, including a possible change of ownership. Going forward the Materials Business Group will therefore be managed largely on a stand-alone basis and the global support functions will be re-aligned accordingly.

 

With a growing global population, the world is facing multiple systemic and interconnected food system challenges that impact the health and wellbeing of people, animals, and the planet. Advancements in digital technology and bioscience offer realistic scalable solutions to tackle these challenges, creating new markets and innovation opportunities. DSM, with its strong combination of scientific competences and growing portfolio of nutrition and health solutions, is ideally positioned to capture these opportunities.

 

Geraldine Matchett and Dimitri de Vreeze, Co-CEOs, commented: “Our planet is rapidly approaching critical and irreversible environmental tipping points, as warned in the recent IPCC report. Climate change is already creating huge challenges for food systems worldwide, while at the same time food production remains one of the largest contributors of greenhouse gases. As a global leader in the science behind better health and nutrition, we have the opportunity, capability, and therefore responsibility to apply our resources and expertise where they can have the greatest impact. By focusing exclusively on our health, nutrition and bioscience activities we will be able to operate with greater agility and impact, and meet the growing need for better and more sustainable nutrition”.