Fast-tracking “radical” innovation: Givaudan and Bühler partnership nurtures disruptive start-ups

17 Jul 2019 --- Flavor powerhouse Givaudan and global food processing solutions giant Bühler are joining forces to fast-track innovation and accelerate market access for start-ups. The two companies are offering their expertise and support to early-stage businesses and entrepreneurs geared towards scaling-up and commercializing disruptive new solutions and innovations in the food industry. As part of this new partnership, Givaudan and Bühler are hosting and mentoring start-ups at their respective, newly-opened world-class innovation centers in Switzerland.

“We hope to support a few excellent start-ups to bring impact on a global level”, CTO at Bühler Group Ian Roberts, tells FoodIngredientsFirst.

“We need to prepare to feed 10 billion people in 2050 and this will not be done without radical innovation. We need to harness the energy, passion and skills of the entire ecosystem and we believe that start-ups play a crucial part in this,” he explains.

Givaudan's Zurich-based innovation center.Of particular interest are solutions in the fields of alternative proteins, sustainable animal feed, food safety, food fraud, authenticity, natural ingredients for food applications (colors, preservatives), flavors, nutrition (particularly fiber, sugar, fat and salt reduction), ingredients with proven health and nutrition benefits and gentle processing.

The goal is to speed up commercialization, scale-up processes and pioneer new solutions that meet some of the biggest challenges facing the food and beverage industry.

The role of start-ups in shaping the future of the agriculture and food and beverage industries is increasingly significant. As large and established players venture into the funding space, the scope for fast-to-market innovation has risen prominently. But what makes the Givaudan and Bühler initiative stand out?

“Between us, Bühler and Givaudan can provide a broad knowledge base from flavors and formulation to production capabilities and scale-up know-how. We have access to a global customer base and global support platforms, and thus the capability to support a start-up to scale globally,” Roberts continues.

“As part of our strategy of collaborative innovation, we are delighted to partner with Bühler to help food start-ups succeed in bringing to market solutions that address our global food challenges. Our brand new Zurich Innovation Center provides the perfect environment for outstanding start-ups to collaborate and access Givaudan’s world-leading technology, expertise and capabilities,” says Givaudan’s Head of Flavors Science & Technology, Fabio Campanile.

This is the latest in a series of collaborations between the two companies. Givaudan and Bühler are also founding members of MassChallenge Switzerland, the successful start-up accelerator; and are partners in the EIT Food Accelerator Network and the Future Food Initiative (FFI).

Earlier this year, the companies joined other leading food industry players to financially back a new project which aims to accelerate the development of healthy food products that leverage consumer trends. FFI is designed to step up the search for sustainable, plastic-free packaging and to secure access to affordable nutrition as part of the global challenge of addressing hunger, malnutrition and sustainability.

Roberts adds how Bühler’s recently inaugurated innovation campus, the CUBIC, with collaboration spaces, laboratories and technology and scale-up facilities, complements the new Givaudan facility.

“With our global presence, sales networks, digital platforms and brand strength, we are convinced that, together, we can offer an unrivaled scale-up partnership for start-ups,” he says. “We believe that Switzerland could be a global leader in the food and agricultural space and we see this latest collaboration as an example of how we can achieve this.”

Earlier this week, Cargill and Ecolab announced their second class of start-ups through the Techstars Farm to Fork Accelerator. By cultivating innovation in this sector, the program hopes to facilitate a “safer and more sustainable food system.”

By Gaynor Selby

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