As part of its 2020 strategy of partnering for shared success, Givaudan, one of the world’s leading flavor and fragrances company is building a global community of innovators, including industry partners, academia, and start-ups to augment its capabilities in alternative proteins.
Givaudan’s latest partnership is with Redefine Meat, which has developed the world’s first Alt-Steak plant-based products, using industrial 3D printing technology. These have the texture, flavor and appearance of beef steak and can be produced in the volume and cost to enable large-scale market launch.
“The strong shift towards plant-based meat-alternatives and alternative protein sources is one of the greatest innovation opportunities in the food industry today,” Fabio Campanile, Givaudan’s Global Head of Science and Technology, Flavors said. “No one company can solve these alone and we are partnering with the best and brightest minds in the industry to address the complex technical and taste challenges presented by these products. Our collaborations spark new, creative approaches, and create faster, more agile, innovation pipelines.”
The series of partnerships for Givaudan also include the Plant Meat Matters consortium, a global initiative, led by Wageningen University & Research (WUR), which is working to produce plant substitutes for beef and potentially other meat types such as pork or chicken. Givaudan has also been exploring the protein space with University of California, Berkeley through the Product Development Program (PDP) in the Department of Chemical and Biomolecular Engineering. The PDP Program provides a unique opportunity to work collaboratively with students to tackle the complex technical challenges of designing and producing high quality meat replacements. Givaudan supports students with expertise to get the critical elements of taste, texture, and smell right, to create appealing and delicious meat alternatives. The most recent collaboration with PDP was a pioneering research project which identified the top six new up-and-coming sources of plant-based protein.