Kemin Industries, a global nutritional ingredient company that uses science to create solutions and products for half of the world’s population, has renewed its agreement to continue as a corporate partner with The World Food Program (WFP), the world's leading humanitarian agency fighting hunger worldwide.

WFP programs reach some 80 million people in 80 countries each year with food assistance in emergencies and programs that help communities improve nutrition and build resilience.

Kemin, one of WFP’s first corporate partners, has been working with the organization for more than a decade, assisting WFP with complex and evolving food quality and safety strategy. In 2015 alone, WFP assisted more than 50 million people during emergencies, benefitting from expertise that Kemin provides in optimizing the quality and safety of WFP’s expanding food basket – particularly, Super Cereal+, high-energy biscuits and oil.

“At Kemin, we believe in safe, scientific solutions to improve the quality of life around the world. Our partnership with the World Food Program allows us to lend our expertise to positively impact food safety and food quality to help those most in need,” said Dr. Chris Nelson, President and CEO of Kemin Industries.

Previously, the Kemin partnership provided critical assistance in developing and implementing a Food Safety Quality Management System and Quality Culture within WFP. With the renewed partnership, Kemin has agreed to donate additional services to help achieve Zero Hunger, including laboratory analysis in Belgium and expertise in quality management from the United States.

“We look forward to continuing the important work of enabling access to safe and quality food. With this partnership, we’ve completed more than a dozen scientific studies and implemented crucial processes to improve shelf life and food stability all over the world,” said Nelson. “With the Kemin vision to touch half of the people of the world every day with our products and services, this partnership gives us the ability to reach and impact food-insecure populations.”