Givaudan has announced it has expanded its flagship Zurich Innovation Centre (ZIC) in Switzerland with a brand-new protein hub.
With the hub, Givaudan aims to accelerate the development of alternative proteins, leveraging its knowledge in tastes, textures, colours, proteins and ingredients.
The new extension is equipped with a state-of-the-art development kitchen and a pilot plant that contains a high-moisture extrusion machine. The protein hub will provide customers with the ability to work on all types of applications, across the entire product development process – from initial ideas to prototyping products. The aim is to get products to market quickly.
Fabio Campanile, global head of science, technology, taste and wellbeing at Givaudan, commented: “Creating delicious alternatives for meat, fish or dairy – from plant-based to fermented products – comes with a unique set of challenges and requires a holistic approach. At the same time, we realise that no one company can do this alone”.
He continued: “We need to work together to address challenges, accelerate innovation and shape the future of food. The protein hub provides the ideal environment to make that happen”.
The opening of the ZIC protein hub follows the launch of Givaudan’s APAC Protein Innovation Centre in Singapore in April 2021.
© FoodBev Media Ltd 2021
World Beverage Innovation Awards – NOW OPEN FOR ENTRIES!
The awards celebrate excellence and innovation across the global beverage industry.
Don’t miss out on having your innovations recognised on a global scale.
Deadline for entries 23 July – enter now!
Don’t get left behind
Start your free Foodbev magazine trial today and join thousands of fellow industry professionals in receiving food and drink trends direct to our business.
Click here to start your free trial