Givaudan teams up with Berkeley to publish new research on the future of alternative proteins
Givaudan has launched its latest white paper entitled ‘The Protein Horizon: the landscape of alternative protein technologies enabling future food experiences,’ its fourth collaboration with the University of Berkeley, California. This paper provides cutting-edge information on current, emerging and future technologies for manufacturers producing meat and fish alternatives.
Innovating to meet rising demand
No longer considered niche, the growth of plant-based alternatives has been fuelled by rising consumer desire for food products that are healthier and have less impact on the planet. Constant innovation and new technologies are central to meeting growing demand both in terms of volume and in relation to the product characteristics that consumers want to purchase.
The research takes a future perspective, highlighting the benefits of emerging 3D printing technology, the ‘near future’ techniques of cultured meat, and Mycelium biomass fermentation producing fungi-derived protein. It also looks further over the horizon to lab scale technologies such as shear cell, which is set to attract significant investment. Recognizing that no single technology is a ‘silver bullet’, the report notes that collaboration between companies and organisations is essential to making progress in this space.
A market poised for rapid growth
Commenting on the research, Sudhir Joshi, Product Development Programme Coach at the University of California, Berkeley said: “The rise of meat alternatives is significant. The market is poised for rapid growth. While the existing technologies offer a major opportunity for innovation, the main challenges in this sector remain cost and scale.”
“This new white paper provides a comprehensive review of current and upcoming technologies. It also offers insights into adoption, market potential, challenges and the opportunities for future development.”
Flavio Garofalo, Givaudan’s Global Director, Culinary & Plant Attitude said: “Givaudan’s passion for creating outstanding future food experiences is at the heart of our ongoing collaboration and research with University of California, Berkeley. We have an insatiable appetite for knowledge and understanding that ultimately leads to innovative breakthroughs.
In order to create delicious new products, companies need to be agile, efficient, and innovative. Flavio continues: “Only by working together can we build the ecosystems necessary to develop the meat and fish alternative proteins of tomorrow. Our ongoing research with Berkeley is a great example of the kind of collaboration that will allow us to imagine the future of alternative proteins.
Collaborating to explore new technologies
In addition to this research partnership, Givaudan is also actively exploring some of the latest technologies in this space in collaboration with Bühler and Migros, with whom it has formed the Cultured Hub, in Kemptthal, Switzerland, focussing on cultured meat, cultured fish and seafood, and precision fermentation.
The Hub is part of Givaudan’s network of alternative protein innovation centres across four continents that includes MISTA in California, the Protein Innovation Centre in Singapore, the Protein Hub in Zurich, and soon, the Tropical Food Innovation Lab in Brazil.
Download the Protein Horizon white paper here or watch Givaudan’s webinar with a panel of industry experts from consumer insights to venture capital who discuss future technologies for alternative proteins.
Givaudan is a global leader in Fragrance & Beauty and Taste & Wellbeing. Together with their customers, the company delivers food experiences, crafts inspired fragrances, and develops beauty and wellbeing solutions that make people look and feel good. With a heritage that stretches back over 250 years, the Givaudan team is committed to driving long-term, purpose-led growth by improving people’s health and happiness and increasing our positive impact on nature. This is Givaudan. Human by nature. Discover more at www.givaudan.com.
About Taste & Wellbeing
Powered by innovation and creativity, Givaudan Taste & Wellbeing aims to shape the future of food by becoming the co-creation partner of choice to its customers. Built on its global leadership position in flavours and taste, the Company goes beyond to create food experiences that do good and feel good, for body, mind and planet. With an expanded portfolio of products across flavours, taste, functional and nutritional solutions and a deep knowledge of the food ecosystem, Givaudan’s passion is to collaborate with customers and partners to develop game-changing innovations in food and beverage. This is Givaudan. Human by nature. Discover more at https://www.givaudan.com/taste-wellbeing
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