Future of food: Givaudan hails 3D printing, cultured meat and fermentation as game changers in plant-based

06 Oct 2022 --- The growth of plant-based alternatives has been fueled by rising consumer desire for healthier food products that have less impact on the planet. Givaudan’s latest research delves into the future perspective of plant-based, highlighting the benefits of emerging 3D printing technology, the “near future” techniques of cultured meat and Mycelium biomass fermentation producing fungi-derived protein.

The new research is Givaudan’s fourth collaboration with the University of Berkeley, California. The collaborative white paper entitled “The Protein Horizon: the landscape of alternative protein technologies enabling future food experiences” delves into emerging and future technologies for manufacturers producing meat and fish alternatives.

“Our wide-eyed-thinking and passion for creating outstanding future food experiences are at the heart of our ongoing collaboration and research with the University of California, Berkeley. We have an appetite for knowledge and understanding that ultimately leads to breakthroughs,” explains Flavio Garofalo, Givaudan’s global director, Culinary & Plant Attitude.

“Plant-based alternatives have moved beyond the ‘trend’ phase for a number of reasons,” he tells FoodIngredientsFirst.

“Interestingly, the initial drivers for interest in and growth of these products remain important today,” he notes. “People are increasingly concerned about the foods they eat from health, ethical and environmental perspectives.”

“There have been some development challenges in the past that were considered ‘cons,’ however at Givaudan we’ve made great advancements to overcome these.”

No “silver bullet”
To meet the demand in volume and desired product characteristics, constant innovation and new technologies are necessary. Givaudan’s research also looks further over the horizon to lab-scale technologies such as shear cell, which is set to attract significant investment.

The main challenges in this sector remain taste, cost and scale, explains Garofalo. “Cost can be closely related to scale, which has been a challenge in the alternative protein market.”

However, he notes that as more and more consumers adopt diets that include these products, demand is increasing and so is the need for solutions at scale.

“We are working with customers, start-ups, and partners on helping bring these technologies to scale, which ultimately leads to lower costs,” he remarks.

“In addition, plant-based products perform well against inflation. We see reports of plant-based protein prices increasing at a much slower rate than inflation, closing the gap to cost parity to meat products.”

Given that no single technology is the “silver bullet,” collaboration is essential for creating delicious and nutritious meat alternatives across companies and organizations.

To meet the demand in volume and desired product characteristics, constant innovation and new technologies are necessary.“The rise of meat alternatives is significant,” underscores Sudhir Joshi, product development program coach at the University of Berkeley.

The plant-based market is poised for rapid growth. While the existing technologies offer a significant opportunity for innovation, the main challenges in this sector remain cost and scale.

“This white paper provides a comprehensive review of current and upcoming technologies. It also offers insights into adoption, market potential, challenges and opportunities for future development,” notes Joshi.

“Givaudan is at the forefront of the meat-alternative movement but recognizes that to create delicious new products, companies need to be agile, efficient and innovative,” continues Garofalo.

“Only by working together can we build the eco-systems necessary to develop tomorrow’s meat and alternative fish proteins. Our research with Berkeley is a great example of the collaboration that will allow us to imagine the future of alternative proteins.”

Stepping up its collaborative efforts
In addition to its partnership with the University of Berkeley, Givaudan is also actively working with some of the latest technologies in collaboration with Bühler and Migros, with whom it has formed the Cultured Hub in Kemptthal, Switzerland.

Here it works extensively on cultured meat, cultured fish and seafood, and precision fermentation.

The Hub is part of Givaudan’s extensive network of alternative protein innovation centers across four continents, including MISTA in California, the Protein Innovation Center in Singapore, the Protein Hub in Zurich, and soon, the Tropical Food Innovation Lab in Brazil.

By Elizabeth Green

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