Factory visit Sourcing Unit

Nassaukade, Rotterdam

Rowdy van Gelder

Quality manager Oil Supply Chain Europe

MVO course, 9th April 2014

Factory tour:

Benjamin van der Hoorn (Head of Central Department)

Ard Zoetemeijer (QA officer Nassaukade)

● Unilever Global / Regional / Local

Our global scale

The Americas

2012 Turnover €49.8 billion

Europe

Asia/Africa Sales in 190 countries around the world

264 Manufacturing sites

± 19,000 suppliers

174,381 employees

Every day 2 billion people touch/use our products

20,000 people

in Supply Chain

450 Co-packers

~ 90 Sourcing Units

~ 40 oil refineries (third party)

5 oil refineries

(Unilever)

1 Supply Chain (USCC)

Our European scale

Unilever Supply Chain Company

● Buying of all raw materials for factories

● Planning for all factories on demand of MCO’s

● Supplier Management

● Co-packer Management

● Logistic Management

● Quality Management

● Food Safety Regional (Europe)

Risk Analyses on

Oil & Fat supply chain

Determination of the actual supply chain of:

• Agricultural practices

• Used pesticides and fertilizers

• Practices of harvesting, transport and storage

• Oilseeds/fruits selection

• Dryingmethodes (if applicable)

• Oil mill practices and possible contamination

• Crude oil storage and transport

Bases of risk assessment

Crude oil bought by Unilever in North West Europe (period 01/2001 – 12/2004) Analysed types: Rapeseed: 566 samples Sunflower: 154 Soy bean: 157 Palmoil: 318 Palmkernel: 236 Cocos olie: 164 TOTAL: 1595 samples Analysed on: Benzo(a)pyrene Mineral oil 24 Chloro pesticides 28 Fosfor pesticides 9 Nitrogen containing pesticides 4 Pyrethroiden

Risk Matrix Crude Oils & Fats

Pesticides PAH Mineral oil in edible

oil imported in EU

Previous Cargoes in

sea going vessels Dioxins and PCB's Aflatoxins ZEN

LIMIT > MRL EC/2011/835 Fediol CoP EC/4/2004 EC/2011/1259 EC/1881/2006 > 400 ppb

Soybean oil

Sunflower oil

Rapeseed oil

Corn oil

Palm oil

Palm kernel oil

Coconut oil

Groundnut oil

Fish oil

Linseed oil

Cottonseed

Grape seed

Olive

Occurance Monitoring frequency:

high risk Regularly (> once a year) Every batch

medium risk Occasionally ( every 1-5 years) Minimum once per quarter

low risk Seldom (< once every 5 years) Maximum once per quarter

regulated Not applicable Every batch according to Unilever policy

Risk Analyses on

Oil & Fat Processing

Determination of the actual processing of:

• Check in incoming materials (previous cargo’s)

• Practise of active carbon dosing (PaH removal)

• Practise of deodorisation (Pesticides removal)

• Practices of oil modification, inter esterfication (Katalyst, risk)

• Procedures on tank storage (conditions, intermixing)

• Procedures on tankcar loading and sealing (filtration, conditions)

Risk Matrix Fully Refined

Oils & Fats Version 2014

Pesticides PAH Mineral oil Dioxins and

PCB'sAflatoxins ZEN Ni Pb Cd, As, Hg 3 MCPD + GE

LIMIT < MRLBaP < 2 ppb

PAH 4 < 10 ppb< 50 ppm

1,5 ppt

EC/0199/2006

B1

max. 2 ppm,

B1+B2+G1+G2

max. 4 ppm

< 200 ppm < 0.1 ppm < 0.1 ppm

Source EC/0642/1990EC/1881/2006

EC/2011/835CoP Fediol

EC/0199/2006

EC/2011/1259EC/1881/2006 EC/1881/2006 EC/1881/2006

Soybean oil n.a. n.a. only if hardened

Sunflower oil n.a. n.a. only if hardened

Rapeseed oil n.a. n.a. only if hardened

Corn oil n.a. only if hardened

Palm oil n.a. n.a. only if hardened

Palm kernel oil n.a. n.a. only if hardened

Coconut oil n.a. only if hardened

Groundnut oil n.a. only if hardened

Fish oil * n.a. n.a. only if hardened

Linseed oil n.a. n.a. only if hardened

Linola oil n.a. n.a. only if hardened

Cottonseed n.a. n.a. only if hardened

Grape seed n.a. n.a. only if hardened

Shea oil n.a. only if hardened

Olive n.a. n.a. only if hardened

* for fish oil the limit is 10 ppt

Delivered volume More than 1000 tpa 100-1000 tpa Less than 100 tpa

high risk Every month Once per quarterEvery batch Once per year

(min oil once per quarter) (min oil once per year) (min oil no)

medium risk Once per quarter Once per year No

(min oil once per year) (min oil no)

low risk Once per year No No

(min oil no)

Fully refined oil and fats RISK MATRIX

Audit

● Audit against the Unilever GMP for refined oils and fats

● Newly developed with cross references to BRC, IFS, FSCC 22000

● Development done with MVO and big refiners

● Status: Approved / not Approved

● Sourcing Unit Nassaukade

Portfolio SU Nassaukade

2011 sku Recipes Volume

tubs 112 42 120,547

wrappers 26 15 36,428

liquids 41 18 28,836

peanutbutter 23 11 11,056

TOTAL 202 86 196,867

Reinigen Allergenen

PROCESS Oils, Fats and emulsifiers

Premix

Verpakken Premix pomp

Pulse Demper

Zeef Booster Pomp

Pasteur Koelsectie

A&C-units Zeef

Rework

Ring

Ring

Consumer Transport

Doseren

Storage + Distribution

Ingredients

Bolec ZT

Purity Melk-eiwitten

Kal

ium

- So

rbaa

t

Pasteurisatie CIP

Gelatine

Process SU Nassaukade

Process & Basics of Margarine

Our Products, origin, production, usage

0 20 40

Sequence : A-C-A-BSequence : A-C-A-B

Temperature / °C

50

40

30

20

10

0

Undercooling

N-line

A1

C1

A2

B

15 °C

Effect of storage

So

lid

s

%

Oil / fat

I n g r e d i e n t s

Whey

Gelatine

Starch

Lecithine

Milk powder

Salt

Production

TUB

WRAPPER

Bottle

The Process

The Process

Ammoniac

Margarine

Knives

The Process

Fat kristals are formed and are scraped of the surface

Water droplets are formed behind The knives due to turbulent stream

The Process

Rotor C-Unit

Stator

Rotor

Premix A Unit C Unit

Structure of Margarine

Structure of Margarine

The Process

• Oil supply and testing

Truck load ordering

● Demanded oil is ordered at supplier and transport is arranged

Unilever Transport of oils and fats contamination matrix

BE

CE

L O

IL D

E

BO

-IP

(1

0 -

30

)

FR

IE

S 0

1 R

AFF.

LIJN

OLIE

LN

/S

F/

RP

(1

0 -

30

)

PR

LN

/S

F/

RP

(1

0 -

30

)

MZ

(1

0 -

30

)

MZ

PR

ES

S (

10

- 3

0)

OLIV

A D

ELIC

AT

O (

10

- 3

0)

OLIV

E O

IL (

10

- 3

0)

BE

RT

OLLI E

XT

RA

LIG

HT R

EFIN

ED

RP

(1

0 -

30

)

PR

RP

(1

0 -

30

)

SF (

10

- 3

0)

PR

SF (1

0 -

30

)

AR

(1

0 -

30

) (

Arach

ide o

r P

ean

ut

oil)

EV

OV

(1

0 -

30

) (

Extr

a V

irg

in O

live O

il)

PA

LM

OIL M

F O

LE

IN

, IV

65

PA

LM

OIL O

LE

IN

IV

56

FU

LLY

RE

FIN

ED

PK

(3

5 -

40

)

BE

CE

L V

ET

CN

AS

IA

( 4

0-4

5)

CO

CO

NU

T O

IL F

ULLY

RE

FIN

ED

/H

YR

DO

GIN

ATED

(4

5 -

60

)

BECEL OIL DE (10-30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

BO-IP (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

FRIES 01 RAFF. (10-30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

LIJNOLIE (10-30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

LN/SF/RP (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

PR LN/SF/RP (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

MZ (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

MZ PRESS (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

OLIVA DELICATO (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

OLIVE OIL (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

BERTOLLI EXTRALIGHT REFINED (10-30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

RP (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

PR RP (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

SF (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

PR SF (10 - 30) Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y N Y Y Y Y Y Y

AR (10 - 30) (Arachide or Peanut oil) N N N N N N N N N N N N N N N N N N N N N N

EV OV (10 - 30) (Extra Virgin Olive Oil) N N N N N N N N N N N N N N N N N N N N N N

PALM OIL MF OLEIN, IV 65 (20 - 35) N N N N N N N N N N N N N N N N N Y Y Y Y Y

PALM OIL OLEIN IV56 FULLY REFINED ( 35 - 40) N N N N N N N N N N N N N N N N N Y Y Y Y Y

PK (35 - 40) N N N N N N N N N N N N N N N N N Y Y Y Y Y

BECEL VET (48-53) N N N N N N N N N N N N N N N N N N N Y Y Y

Incoming Control

● Check seals and temperature truck

● Registration of parameters on CoA (within spec.)

● Check refraction index

● Taste (directly by operator)

● Taste (delayed testing, by expert panel)

Refraction Index

Refraction index

400 450 500 550 600

INES44

INES48PK

INES30

INES10

PO

RM-VTF

OLIVE OIL

RP boot

BO-IP

PRMZ

SF

PRLN/SF

pro

du

ctn

am

e

ref. index

max.

min.

Specifications on CoA will discriminate w.r.t.

N line or Fatty Acid Composition

Delayed control

● Monitoring on POV, FFA, FAME, N line, Colour…

● Monitoring on contaminants

(European contaminant working group)

● Shelf life testing on taste

● Product / finished goods testing

- Direct testing or monitoring

- Chem./Phys. Analyses, Microbiology and Sensoric

Questions & Tour

THANK YOU VERY MUCH

Any questions ?

SAFETY ON SITE

SU Nassaukade Safety