FormattedPicture
Industry Innovation: Givaudan: Plant-Based Moving Beyond Soy

February 2020
--- Givaudan’s collaboration with UC Berkeley reveals most promising plant-based proteins for the future. Aiming to be at the forefront of research and innovation Givaudan collaborated with the Product Development Program of the University of Berkeley, California to help decipher the future of alternative proteins.
PortraitPicture

Related Articles

FormattedPicture

FOOD INGREDIENTS NEWS

In industry news this week, Nestlé and Nizo created a process to reduce fat in Edam cheese and Ingredion launched a campaign showcasing its sweeteners and... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

Givaudan and Manus Bio, a bio manufacturer of natural products, have unveiled BioNootkatone, an ingredient pegged to make waves in  the citrus flavors space.... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

Heura has received a legal notice from the meat industry after the Spanish plant-based company advertised on a billboard in Madrid with the words “meat”.... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

Tracking the upward trajectory of the demand for vegan and plant-based chocolate, Beneo touts rice as the ideal ingredient to deliver on taste, texture and the... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

The journey to develop alternative proteins to sustainably feed the world’s ballooning population is a key factor in F&B research, investment, food technology... Read More

trans