Givaudan

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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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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Mr. Taweelerdniti, CEO of Let's Plant Meat PRNewswire

Mr. Taweelerdniti, CEO of Let's Plant Meat PRNewswire
Company News

Thailand’s Let’s Plant Meat and Japan’s DAIZ – Winners of Future Food Asia’s Plant Protein Award

The 2020 Future Food Asia conference has revealed Thai startup Let’s Plant Meat and Japan-based plant protein supplier Daiz as winners of Asia’s Plant Protein Award. The prizes were awarded on the basis that both companies not only produce in Asia, but also specifically target the Asian consumer.

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Givaudan red

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Fashion, Design & Beauty

Givaudan Launches ‘New Red 1805’ Pigment for Vegan Make-up, Made From a Chinese Radish

Givaudan Active Beauty has launched a new plantbased pigment created with Chinese red radish ‘Raphanus Sativus L’. The New Red 1805, for use in natural make-up, offers a sustainable alternative to conventional synthetic red pigments, creating opportunities for producers to respond to the increasing trend for vegan and cleaner beauty.

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A plant-based taco

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Food & Beverage

InnovoPro Partners with Givaudan to Make Alternative Protein Taste Like Meat & Dairy

Givaudan and Innovopro have signed a co-promotion agreement utilizing their shared R&D expertise to feature both Innovopro ingredients and Givaudan solutions in ingredients and flavorings for clients in several countries. Together the companies will work to make alt meat taste like its animal counterparts.

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Redefine Meat

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Food & Beverage

Redefine Meat to Launch its 3D Printed “Alt-Steak” to High End Restaurants This Year

Redefine Meat announces the launch of its Alt-SteakTM plant-based products, with market testing at select high-end restaurants to start later this year. Created using Redefine Meat’s patent-pending 3D meat printing technology, the company’s Alt-Steak products can be produced in the volume and cost to enable large-scale market launch.

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