To support the expansion of dairy substitutes, Givaudan has enlarged the Protein Hub at its flagship Zurich Innovation Centre in Kemptthal, Switzerland, the most recent addition to its worldwide innovation ecosystem. The enlarged Hub provides specialized knowledge, cutting-edge digital technology, and a comprehensive range of solutions created especially for dairy substitutes to hasten the creation of new products and co-create exciting new food experiences with customers.
Visitors to the Protein Hub in Zurich have direct access to top scientists and technologists, consumer sensory insights, alternative dairy applications including milk, yogurt, and cheese, as well as culinary professionals. These professionals can assist in developing a product foundation with the desired taste and functionality thanks to their extensive expertise in protein selection.
Givaudan’s proprietary tools, such as TasteSolutions® mouthfeel technology, masking, sugar reduction, solutions that mimic dairy notes, natural colors, and clean-label health and nutritional solutions, can also help customers optimize the creation of new products. With the help of these technologies, dairy replacements can offer experiences that are delectable and unforgettable while maintaining the authenticity and indulgence of conventional dairy products.
The Protein Hub uses the newest digital tools and AI solutions for quick concepts, prototyping, and consumer testing to speed up co-creation activities. Examples include Givaudan’s patented VAS technology, which can be used to test and co-create scents with customers in real time, and the company’s innovative ATOM technology, which harnesses the power of AI to improve the taste and aroma of alternative dairy products. A cutting-edge display kitchen and laboratories with expertise in chemistry, biotechnology, fermentation, flavor delivery technology, sensory analysis, applications, and culinary science are also included in the complex.
“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,” said Doruk Ongan, president Europe Taste & Wellbeing. “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.”
Find out more at: https://www.givaudan.com/