Givaudan and University of California Berkeley research promises to redefine alternative protein
29 Nov 2023 --- Givaudan and the University of California Berkeley, US, are releasing new research on enhanced efficiencies in alternative protein. The partners’ fifth annual collaboration, the white paper outlines pathways to more affordable and environmentally sustainable plant-based products.
The “10 Alternative Protein Pathways: Opportunities for Greater Efficiency” paper also outlines key challenges and opportunities for co-creating tasty and nutritious alt-protein experiences for consumers.
Sudhir Joshi, professor, board member and product development program coach at the University of California Berkeley, explains: “Alternative proteins can significantly reduce environmental impact and improve human health. Our findings identified four key areas where producers can focus on improving efficiencies and reducing costs for alternative protein products. These were further divided into specific steps companies can take to mitigate risk while making tasty, healthy and cost-effective products.”
Meanwhile, Givaudan is launching the Start-Up Challenge to bring these new insights to life. The company will select five start-ups from around the world to reduce the costs of a standard recipe using the pathways outlined in the white paper, including raw material optimization, hybrid products, process optimization and new technology and innovations.
Solutions uncovered
The research explores the key challenges the industry faces, such as supply chain issues, resource consumption, production scale-up and competitive pricing.
Solutions include identifying ingredient combinations that ensure the best quality and value for food innovators and consumers and outlining ways to optimize the use of energy, water and other natural resources.
The research suggests mastering ingredient combinations and optimizing energy and water to improve alternative protein efficiencies.
Flavio Garofalo, global director for Culinary & Plant Attitude at Givaudan, says: “In today’s dynamic environment, the key to gaining a competitive edge lies in strategic partnerships. Companies that team up with others to pool their knowledge, expertise and resources will be better placed to spot market opportunities, unlock efficiencies and scale innovations more quickly.”
“Every year, we join forces with the University of California Berkeley to investigate key topics related to alternative protein. It helps us look at alternative protein in a more holistic way, which puts us in a better position to support our customers.”
Global protein network
Givaudan started its alternative protein journey over a decade ago. Its global protein network includes four hubs dedicated to developing holistic alternative and plant-based food experiences.
These hubs enable Givaudan customers to co-create products, ensuring they have the right taste, mouthfeel, color, visual appeal and nutrition to meet consumer preferences in their markets.
They also offer access to an entire ecosystem of experts in plant-based dairy and savory products, along with specialized products, knowledge and technical equipment.
In related news, Givaudan recently revealed five macro trends set to transform the F&B industry and investigated consumer food emotions through a neuroscience humanizing platform.
Edited by Joshua Poole
