|Bid||4,500.00 x 0|
|Ask||4,500.00 x 0|
|Day's Range||4,459.00 - 4,511.00|
|52 Week Range||3,401.00 - 4,511.00|
|Beta (5Y Monthly)||0.33|
|PE Ratio (TTM)||56.14|
|Earnings Date||Jul 22, 2021|
|Forward Dividend & Yield||64.00 (1.48%)|
|Ex-Dividend Date||Mar 29, 2021|
|1y Target Est||2,253.37|
ZURICH (Reuters) -Swiss flavour and fragrance maker Givaudan confirmed its mid-term targets on Thursday after a strong recovery in the parts of the business hit by the COVID-19 pandemic last year helped its net profit and sales rise in the first half of 2021. Givaudan and its peers have benefited from solid demand for flavours for foods and drinks consumed at home during the pandemic. Net profit at the Swiss group rose 16.3% to 481 million Swiss francs ($524.36 million), beating a mean Refinitiv estimate of 457 million francs, while like-for-like sales grew 7.9%, Givaudan said in a statement.
ZURICH (Reuters) -Swiss fragrance and flavour maker Givaudan said strong demand for products such as soap and snacks, notably in emerging markets in Latin America and Asia Pacific, pushed its like-for-like sales up by 7.7% in the first quarter. During the pandemic, Givaudan has been benefiting from demand for household items including soap and detergent, as well as snacks for which it makes ingredients. "We don't give specific growth guidance for this year, but we remain optimistic for 2021 after the strong start," Chief Executive Gilles Andrier told an investor webcast on Tuesday.
At flavour maker Givaudan's innovation centre near Zurich, veteran chef Sam Brunschweiler serves up a lamb shawarma dish that looks and tastes appropriately meaty but is made from pea protein. The Swiss company and competitors such as International Flavors & Fragrances and Symrise are vying to create the tastiest plant-based meat alternatives in a market that is growing fast on the back of consumer concerns about health, sustainability and animal welfare. Givaudan analyses how fat, proteins, sugars and water in meat produce different flavours when heated because "most of the flavour comes from the cooking", Garofalo said.