KLK and AAK mark new milestone with NURA groundbreaking in Pasir Gudang

On 13 August, Kuala Lumpur Kepong Berhad (KLK) and AAK have marked a significant milestone in their strategic partnership with the groundbreaking of NURA Speciality Oils & Fats Sdn. Bhd., a joint venture established to develop a new specialty palm fractions facility in Pasir Gudang, Johor.

The project will involve the development and operation of a specialty oils and fats refinery focused on producing high-value, fractionated palm oil products for the global food and confectionery industry.

The new facility is expected to commence operations in 2028 and reach full utilisation by 2029. The development represents an important step in KLK’s continued expansion of its midstream business and growing presence in specialty fats, while creating additional long-term value across its integrated supply chain.

For AAK, the facility will strengthen access to sustainable, high-purity palm-based feedstocks used in the production of cocoa butter equivalents (CBEs), supporting the company’s long-term growth ambitions in the Chocolate & Confectionery Fats segment.

The partnership brings together the complementary strengths of KLK and AAK across different stages of the value chain, with the new facility expected to enhance supply security, quality, traceability and sustainability.

“Project NURA is more than a new plant – it connects the strengths of two companies from different parts of the value chain. For AAK, it brings us closer to the source and strengthens our ability to manage priorities across the supply chain, from sustainability and quality to traceability and control over contaminants,” said Ernesto Zamudio, Global Sourcing, Trading & Sustainability Director, AAK.

With its focus on specialty palm fractions and high-value applications, the NURA project is positioned to support the evolving needs of global food and confectionery manufacturers while reinforcing both companies’ commitment to responsible sourcing, supply-chain resilience and innovation in specialty fats.

Source - KLK