Givaudan has expanded the Protein Hub at its Zurich Innovation Centre in Kemptthal, Switzerland to support the growth of dairy alternatives.
In a statement announcing the expansion, the company said that it will offer specialised expertise, state-of-the-art digital technologies, and an integrated portfolio of solutions designed specifically for dairy alternatives to accelerate new product development.
Doruk Ongan, president Europe, taste and wellbeing at Givaudan said: “At Givaudan, we have a unique approach to co-creation where we work side-by-side with our customers, partners, start-ups, chefs, academics and many others as a driving force for innovation”.
“We’re excited to open the doors of the Protein Hub to customers in the alternative dairy space, so we can shape the future of this dynamic category together”.
Givaudan said that customers visiting the Hub have direct access to experts in science and technology, consumer sensory insights, alternative dairy applications including milk, yogurt and cheese, and culinary.
Experts can help create a product base with the preferred taste and functionality, using Givaudan’s tools such as its TasteSolutions mouthfeel technologies as well as masking, sugar reduction, solutions that mimic dairy notes, natural colours, clean-label and health/nutrition solutions. This aims to help customers achieve the “authenticity and indulgence” of traditional dairy products.
Fabio Campanile, global head of science and technology, taste and wellbeing commented: “In addition to our in-house knowledge, technology and research programmes, we have created a global innovation ecosystem to support our customers in markets around the world with facilities such as the Protein Innovation Centre in Singapore, the MISTA Centre in San Francisco and the Tropical Innovation Lab in Brazil”.
The Protein Hub incorporates digital tools and AI solutions for rapid concepts, prototyping and testing with consumers, such as the company’s Atom technology which uses AI to enhance the taste and aromas of alternative dairy products. It also features a show kitchen and laboratories with capabilities in chemistry, biotechnology, fermentation, flavour delivery technology, sensory, applications and food science.
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