Givaudan

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Startups, Accelerators & Incubators

MISTA Growth Hack Selects Biomass Fermentation as Key Theme for 2024

A unique collaboration of 14 early-stage food tech startups, eight leading global food companies, and key partners, including Accenture, the Good Food Institute, and SOSV, will be part of the 2024 MISTA Growth Hack. MISTA, a food innovation platform, and a Givaudan entity, aims to bring new sustainable ingredients and technologies to life to feed the planet. This year’s Growth Hack aims to develop integrated, nutritious, affordable, and sustainable foods, beverages, and snacks by enhancing biomass fermentation. This technology grows nutrient-dense microbial cells that can improve the nutritional and sensory performance of foods and beverages. “The food system needs new solutions to feed the 8.5 billion people that will populate the Earth in 2030,” said Céline Schiff-Deb, CSO for MISTA. “Fermentation biomass is an approach …

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Market & Trends

Catch the Replay: Insights on Navigating Plant-Based Markets in Germany and France

Dive into the latest industry insights with our recorded Business Webtalk, the first in our new “update” series, called Navigating the Plant-Based Markets in Germany and France – Expert Insights and Industry Trends. In this discussion, you can hear from top experts as they discuss emerging trends, opportunities, and challenges in these dynamic markets. Participants Swantje TOMALAK, French-German vegan industry expert Jean-Gabriel MOLLARD, Global Marketing and Communication Director at SIAL NETWORK Fabian FUCHS, Manager Retail Sales DACH at Beyond Meat Marta Aleksandra KUSNIERZ, Innovation Marketing Manager Europe at Givaudan Nadine FILKO, Moderator Watch Now Delve into the topics by watching the full session below. Display “Navigating the Plant-Based Markets in Germany and France – Expert Insights and Industry Trends” from YouTube Click here to display …

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Plant Attitude Challenge vote

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Startups, Accelerators & Incubators

Five Startups Compete to Revolutionize Alt Protein Cost Efficiency in Givaudan Plant Attitude Challenge

Five startup finalists — Eat Typcal (Brazil), Meatless Kingdom (Indonesia), Eternal (US), Juicy Marbles (Slovenia), and BVeg Foods (India) — are set to pitch their ideas to reduce the costs of alt-protein recipes by 20% while ensuring a “delicious” consumer experience at Givaudan’s Plant Attitude Challenge on April 17th, 2024. The finalists will also explain how their solutions specifically relate to the findings and recommendations outlined in Givaudan’s recent white paper in collaboration with the University of California Berkeley.  The paper discusses various alt protein production methods and opportunities for improving efficiency in the food industry. In addition, it provides ten actionable pathways to help producers address supply chain issues, resource consumption, production scale-up, and competitive pricing to reduce product costs. Flavio Garofalo, Global Director, …

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Givaudan, MISTA, and Bühler, three top players in the food industry, reveal the establishment of a cutting-edge extrusion hub at the MISTA Innovation Center in San Francisco.

Inauguration of new extrusion hub at MISTA Innovation Center in San Francisco - Image provided
Manufacturing & Technology

Givaudan, MISTA, and Bühler Launch New Extrusion Hub for Plant-Based Products in USA

Givaudan, MISTA, and Bühler, three top players in the food industry, announce the launch of a cutting-edge extrusion hub at the MISTA Innovation Center in San Francisco, USA. The new facility advances MISTA’s capabilities in driving food innovation, while Givaudan and Bühler have teamed up to provide a platform for conducting product development trials for extruded products.  The hub features a 30mm twin-screw Bühler extruder capable of high and low-moisture extrusion, making it suitable for various products, including plant-based meats, cereals, and snacks. According to the announcement, the facility’s extruding equipment is larger than benchtop extruders and offers a high output capacity of 50 kilograms per hour. By leveraging these capabilities, companies can translate their trials into full-scale production equipment. At the same time, they …

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chicken bouillon Lallemand

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Ingredients

Vegan Flavor Market Gains Momentum Driven by Health Awareness of Plant-Based Diets

There is a growing demand for vegan-friendly options in the world of flavors. According to a recent report by Fact.MR, the vegan flavor market is expected to reach $18,324.3 million by 2034, with a projected CAGR of 5.2% from 2024 to 2034. One of the key drivers of the growth is the increasing awareness of the health benefits associated with plant-based diets. Additionally, growing concerns about environmental sustainability and animal welfare are prompting consumers to opt for vegan products, boosting the demand for vegan flavors.  Interestingly, the increasing exposure to diverse global cuisines, which feature plant-based ingredients and flavors, also influences the market’s growth. North America and China In this scenario, the vegan flavor market in North America is expected to experience robust growth in the coming …

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Catherine Bayard of Givaudan

Catherine Bayard. © Givaudan
Interviews

Givaudan: “In the Future, Alternative Proteins in Dairy Won’t Be an Alternative Anymore”

Givaudan is a Swiss multinational company producing flavors and fragrances. In recent years, the company has been increasingly focused on alternative proteins, particularly dairy alternatives. Earlier this year, Givaudan partnered with open data intelligence agency Synthesis to research the topic of Dairy Alternative Futures, which anticipates future scenarios and challenges in the alt dairy industry. The company also expanded its Protein Hub in Kemptthal, Switzerland, in July to support the development of dairy alternatives. Last month, Givaudan released a research paper in partnership with The University of California Berkeley, identifying primary challenges and opportunities in alt protein and ten actionable pathways towards improved efficiency. Catherine Bayard, Global Product Manager at Givaudan, told us more about how the company envisions the future of alt dairy and other …

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John Hopkins College Studnents Alt Protein

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Protein

UC Berkeley & Givaudan Report Explores Opportunities for Greater Efficiency in Alternative Protein

The University of California Berkeley, in partnership with Swiss fragrance and flavor leader Givaudan, released its fifth annual research paper exploring insights into the alternative protein sector. Conducted by students in the Product Development Program, the whitepaper, titled ’10 Alternative Protein Pathways: Opportunities for Greater Efficiency,’ identifies primary challenges and opportunities in alt-protein and ten actionable pathways towards improved efficiency.  The whitepaper notes that as consumers gravitate toward alternative proteins, the industry sees both challenges and opportunities. Supply chain issues, sustainability concerns, and the aftermath of the Covid-19 pandemic pose hurdles. However, opportunities arise for retailers and meat producers who adapt, seizing exclusive distribution rights and acquiring startups. The sector stands at a crossroads, and success hinges on turning challenges into opportunities, with efficiency being …

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Givaudan and neuroscience company Thimus have partnered to understand consumers' experience with food .

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Food & Beverage

Givaudan and Thimus Partner to Revolutionise Product Development Using Neuroscience

Givaudan and neuroscience company Thimus have partnered to revolutionise product development and consumer satisfaction using neuroscience. The collaboration aims to understand consumers’ experience with food to redesign products that meet expectations such as sustainability, health, and quality. Neuroscience has the potential to bridge the gap between consumers’ opinions and their actual experiences to understand better and respond to consumer preferences, explains Givaudan. Thimus has developed a ready-to-use platform called TBox that provides integrated data on consumer behaviour, opening a window to their minds. According to Givaudan, it exceeds traditional methods like focus groups or questionnaires. “Neuroscience has the unique ability to reveal how consumers truly feel about a product throughout the eating or drinking experience,” commented Fabio Campanile, Global Head of Science & Technology for Taste & …

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Givaudan Zürich Innovation Centre

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Milk- and Dairy Alternatives

Givaudan Expands its Zurich Protein Hub With New Capabilities for Dairy Alternatives

As the latest addition to its global innovation ecosystem, Givaudan has expanded the Protein Hub at its flagship Zurich Innovation Center in Kemptthal, Switzerland, to support the development of dairy alternatives. The expanded Hub offers specialised expertise, state-of-the-art digital technologies, and an integrated portfolio of solutions specifically designed for dairy alternative products to accelerate new product development. “At Givaudan, we take a unique co-creation approach, working side-by-side with our customers, partners, start-ups, chefs, academics, and many others as a driving force for innovation,” said Doruk Ongan, President Europe Taste & Wellbeing. “We are excited to open the doors of the Protein Hub to alternative dairy customers so that together we can shape the future of this dynamic category.” Direct access to experts Customers visiting the …

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Ready Burger close up

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Fast Food

Ready Burger Partners With Givaudan to Use Award-Winning PrimeLock+ Fat Technology

Ready Burger, a UK based vegan fast food chain offering plant burgers and more at price parity with conventional McDonald’s options, announces it is working to improve the fat used in its burgers through a partnership with world-famous flavour and fragrance manufacturer Givaudan. Givaudan has developed a new technology called PrimeLock+, which imitates animal fat and locks flavour and moisture into proteins. It is said to enable the fat content of meat alternatives to be reduced by up to 75%. Last year, Givaudan received two awards for the technology — The International V-Label Award and Best Ingredients Innovation at The Gulfood Manufacturing Industry Excellence Awards. Ready Burger will be one of the first companies worldwide to integrate the patent-pending solution into its proteins, and is …

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Company News

Givaudan Wins Two Best Ingredients Awards for PrimeLock+ Vegan Fat Solution

Givaudan‘s PrimeLock+, a vegan-friendly solution that mimics animal fat cells, enabling food companies to develop more taste-realistic plant-based meat, has received two Best Ingredients Innovation awards this year. The Gulfood 2022 Manufacturing Industry Excellence Awards, which recognizes innovative products and technologies that make sustainable contributions to the food manufacturing industry, selected the vegan-friendly fat solution as this year’s Best Ingredients Innovation. The International V-Label Award, the first award scheme to promote and celebrate innovation in the plant-based industry, recognized Primelock’s positive impact, quality, and innovation, bridging the gap between animal and plant protein and making healthier products. According to Givaudan, PrimeLock+ encapsulates, protects, and locks flavour and fat in plant-based meat substitutes, providing a “first juicy, beefy bite.” The innovative ingredient food enables manufacturers to …

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A plant-based taco

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Studies & Numbers

New Givaudan Research Reveals Future of Alt Protein Technologies

Givaudan has published new data from its Plant Attitude research, revealing the future of alt protein technologies. Conducted in collaboration with UC Berkley, the research examines the latest innovations in the landscape, including a review of the technologies used to make alt protein products. These include extrusion (both dry and wet), 3D printing, cultivated meat, and mycelium biomass fermentation. The benefits, challenges, and potential of each method are comprehensively explored. The research also investigates the reasons behind the growing demand for alt protein. According to Givaudan, 71% of global consumers believe it is healthier to eat less meat, while 57% are concerned about animal welfare. In terms of sustainability, 73% of food-related greenhouse gas emissions are caused by animal agriculture and 70% more food will …

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Facts & Figures

Givaudan, Bühler, and Cargill to Open Tropical Food Innovation Lab in Brazil

Global companies Givaudan, Bühler, and Cargill have announced they will jointly be opening a Tropical Food Innovation Lab in Campinas, Brazil. The city of Campinas was chosen as it is widely regarded as Brazil’s tech hub. The three companies will work with the FoodTech HUB Latam and the Food Technology Institute (ITAL) to establish a 1,000-square-metre lab on ITAL’s premises. “Superior sustainable solutions” The new site will focus on the development of sustainable foods and beverages, featuring facilities such as wet and dry alt-protein extrusion systems. A range of professionals, including food scientists, consumers, chefs, and marketers, will be able to access the facilities to work on new products. “The Tropical Food Innovation Lab brings a diverse and complementary group of strategic partners working together …

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Cultured Hub Managing director Yannick Gächter. Image supplied.
Cultivated, Cell-Cultured & Biotechnology

Givaudan, Bühler, and Migros Announce Cultured Hub Switzerland Will Open 2023

Swiss companies Givaudan, Bühler, and Migros have made progress towards their goal of establishing a “Cultured Hub” in Kemptthal, Switzerland. The companies announced the joint venture last year, with the aim of supporting the development of cultivated and fermented products. Based in Kemptthal’s The Valley area, the Hub will provide companies in the industry with facilities, technology, and expertise. Givaudan, Bühler, and Migros have recently secured approval to form the joint venture and have appointed a managing director, Yannick Gächter. Cultivated companies have already begun booking time at the new facilities, which should be operational from early 2023. It is hoped that by providing small-scale facilities, the Hub could allow startups to avoid the need for funding rounds, preventing equity dilution. Alt-protein in Switzerland In …

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orange citrus fibre

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Ingredients

Givaudan and Fiberstar Strengthen Global Footprint of “Citri-Fi” Citrus Fibre

Citrus fibre ingredient Citri-Fi® enters new markets to strengthen its global footprint following a new agreement between Givaudan and Fiberstar Givaudan and US-based company Fiberstar have announced a new partnership that will allow Givaudan to commercialise and use Fiberstar’s plant-based texturising ingredient Citri-Fi, created from a by-product of the juicing industry. Aside from developing plant-based taste and flavour solutions, Givaudan actively supports startups that are innovating in plant-based proteins. Recently the multinational manufacturer joined forces with Bühler and retail chain Migros to establish The Cultured Food Innovation Hub which is set to accelerate market penetration of cellular agriculture products. Introduced in 2019, Citri-Fi,® is a natural, citrus-based alternative to synthetically produced methylcellulose. Sustainably produced from a by-product of the juicing process, Citri-Fi® can be used …

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Fairs & Events

Future Food Tech Announces Two Innovation Challenges in Partnership with Danone North America and Givaudan

Future Food Tech invites startups to submit solutions that improve the texture and functionality of plant-based cheese or natural ingredients for use in foods that support immunity, energy and sleep. Applications are now open until January 31 at this link. Oliver Katz, Conference Producer at Future Food-Tech says “We’re delighted to be working with Danone North America and Givaudan to launch these Innovation Challenges to highlight and scale solutions to some of the most fundamental challenges facing food producers. “The Innovation Challenges provide start-ups with the opportunity to collaborate with corporate leaders and access top-level support, expertise and facilities to scale their solutions. We can’t wait to hear from a diverse range of ambitious start-ups on how they plan to address these two major challenges.” …

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A plant-based taco

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Cultivated, Cell-Cultured & Biotechnology

Givaudan, Bühler, and Migros Join Forces to Establish The Cultured Food Innovation Hub

A new facility for cellular agriculture products called The Cultured Food Innovation Hub is to be established in Zurich, Switzerland. The pilot plant is the brainchild of three companies; Givaudan, Bühler, and Migros, which have formed the hub as a new entity. Going live in 2022 to accelerate the development and market penetration of cellular agriculture products, The Cultured Food Innovation Hub will be a self-sustained company owned by Swiss multinational manufacturers Givaudan and Bühler, as well as Switzerland’s largest retail company Migros. The new hub will be located in The Valley, Kemptthal, a center of innovation and technology just outside of Zurich. The new accelerator will give facilities and knowledge to help other companies with their cell-cultured meat, fish and seafood, and precision fermentation …

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Environmental Conscious Businessman in Nature

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Startups, Accelerators & Incubators

Bühler, Cargill, Givaudan & PURIS Announce the Scale It Up Innovation Challenge to Bring Sustainable Products to Market

Bühler, Cargill, Givaudan, and PURIS have joined forces to help accelerate startups that are innovating in sustainable plant-based proteins and provide them with the opportunity to bring their projects to market more quickly, with a new pitching contest called The Scale It Up Innovation Challenge. The Scale It Up Innovation Challenge is taking idea submissions until this Wednesday, August 4th. Companies wishing to enter the challenge can register at scale-it-up.org. On August 6, the top 15 projects will be selected by a panel of experts from the four partner companies. One winner and one runner-up will be chosen and provided ongoing support that will help them scale their product for market introduction. The Scale It Up Innovation Challenge will provide resources, mentorship, and expertise to …

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Bühler Innovation Centre

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Company News

Givaudan and Buhler Jointly Open Protein Innovation Centre in Singapore

As previously announced last February, Givaudan and Buhler have this week jointly opened the new APAC Protein Innovation Centre, located at Givaudan’s Woodlands site in Singapore, to enable “agile” plant-based product development on a global scale. The Protein Innovation Centre in Singapore welcomes food processing companies, startups and researchers from across the Asia-Pacific region. There, they can work together to develop plant-based foods that offer culinary experiences. The centre combines the pilot technology of Bühler’s extrusion and processing facilities with Givaudan’s new culinary facilities and its world-leading knowledge in flavour, taste, ingredients and product development. The Protein Innovation Centre is equipped with a pilot-scale wet and dry extruder, a state-of-the-art kitchen for product development, storage facilities, meeting rooms and a viewing area where visitors can …

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