23 May 2023 --- Givaudan is launching Customer Foresight, marketed as a proprietary futurescaping platform built in-house at the company’s Digital Factory in Paris, France. The platform... Read More

05 May 2023 --- This week in industry news, Mondelēz International opened the doors to a new US-based global innovation center, with a significant backing of US$50 million to produce and develop... Read More

03 May 2023 --- Drawing on its latest proprietary consumer segmentation research, Givaudan is tapping into the need for personalized and memorable well-being experiences for modern lifestyles. The... Read More

12 Apr 2023 --- Several factors, including the demand for products free from synthetic additives, are driving the use of natural preservation methods in the F&B industry. FoodIngredientsFirst... Read More

10 Apr 2023 --- Prova recently announced the creation of its industrial site in Bangkok, Thailand, as part of its “Prova Tomorrow” strategic plan, which aims to strengthen development... Read More

20 Feb 2020 --- Consumers are increasingly seeking clean label products with recognizable ingredient lists. In response to this, Naturex (part of Givaudan) has been expanding its VegeBrite range of plant-based colors. Nathalie Pauleau discussed the Golden Yellow variety at Fi Europe 2019, held in Paris, France. She explains that the color can help answer demands for vanilla shades in the dairy industry, as well as being suitable for use in applications from sauces and dressings to confectionery.

28 Oct 2019 --- Plant-based meat alternatives represent one of the most potent dietary shifts today and flavor giant Givaudan is underscoring the potential of plant-based proteins as it seeks to “redefine the meat category.” Speaking to FoodIngredientsFirst, Flavio Garofalo, Global Category Director for Savoury Flavours at Givaudan, notes that showcasing plant proteins at the center of the plate doesn’t necessarily mean mimicking meat. Instead, it’s about “thinking creatively and designing culinary dishes that inspire the tastes,” he says.

16 Jun 2019 --- Naturex (now a Givaudan company) presented their Turmipure Gold solution. The ingredient is claimed to elevate turmeric to the next level by being instant water dispersible, 100 percent clean label and organic. It has a neutral taste a beautiful color, is very easy to formulate in beverages. It is also clinically proven to be more bioavailable than standard turmeric 95 percent cucruminoids at a low 300mg dose. At IFT 2019, the company presented several plant-based concepts to highlight the diversity of their portfolio and also how the taste masking properties of Givaudan’s flavors business can now be used to optimize the flavor of plant-based nutritionals.

30 Jun 2018 --- Givaudan’s heritage in natural ingredients is rooted in a tradition of exploration, discovery and innovative thinking. Our holistic approach from nature to consumer experience is grounded in a profound understanding of sourcing, natural extraction and cooking techniques. All that, plus over 90% of our research dedicated to innovation in natural solutions, and you have a winning combination.

28 Aug 2014 --- Givaudan has harnessed the knowledge of chefs and cooking interactions to create a new generation of flavors that “bring the time dimension back into food.” TasteSolutions Richness is based on a complex blend of taste and aroma components that provide an authentic flavor profile for consumers, with a multi-layering of flavors beyond the traditional ingredients used in foodservice concepts, snacks and ready meals.

05 Sep 2018 --- Givaudan’s heritage in natural ingredients is rooted in a longstanding tradition of exploration, discovery and innovative thinking. For us, the world is a deep source of inspiration. Our holistic approach from nature to consumer experience is grounded in a profound understanding of sourcing, natural extraction and cooking techniques.

25 Feb 2022 --- This week, Yali Bio raised US$3.9 million in seed funding to scale its precision fermentation technology used in cultivating “designer fats” for plant-based meat alternatives, bringing total funding to US$5 million. Symrise developed a system called ProtiScan, which analyzes and characterizes diverse protein sources to help formulators balance off-notes and achieve the optimal flavor release. Meanwhile, Givaudan launched its patent-pending PrimeLock+, a vegan-friendly integrated solution that mimics animal fat cells in meat-free burgers, sausages and meatballs.

26 Oct 2021 --- In F&B developments this week, ADM’s second annual list of global consumer trends. Flavor house Givaudan launched an ashwagandha extract for mood-elevating F&B products in response to the social media buzz around the “rising star of Ayurveda.” In the UK, the British agri-food sector welcomed the nation’s newly announced trade agreement with New Zealand.

10 Sep 2021 --- This week, advancements in alternative proteins were spotlighted. Givaudan opened a new European hub to keep up with increased demand for meat-free protein. Meanwhile, Cargill inaugurated a US$150 million pectin production facility in Brazil and beef exports to China were halted from Brazil following a mad cow disease crackdown.

06 Sep 2021 --- In F&B developments this week, a new survey found almost half of UK businesses are “oblivious” to upcoming allergen labeling legislation under Natasha’s Law. Europe’s livestock sector hit back at a rising tide of vegan activism, which has spurred the launch of the international Plant-Based Treaty and a protest blockade of Arla’s key milk factory. Meanwhile, Ginkgo Bioworks signed a multi-program collaboration with flavor giant Givaudan for the creation of new ingredients from bioengineered yeasts.

30 Apr 2021 --- In F&B developments this week, the Good Food Institute (GFI) and more than 60 key alternative protein stakeholders called on the US federal government to make alt-protein investment a “national priority.” Chr. Hansen launched its latest generation of bioprotective food cultures FreshQ, while TurtleTree opened new US-based R&D headquarters for the sustainable cultivation of milk from mammalian cells. In Singapore, Givaudan & Bühler launched a Protein Innovation Centre targeting Asian culinary plant-based development.