25 Jul 2024 --- Givaudan Sense Colour unveiled its Amaize orange-red at IFT First 2024 in Chicago, US. The launch expands the food colors provider’s current Amaize line of corn-based... Read More

03 Jul 2024 --- F&B players are observing a rise in demand for botanicals in foods and beverages, which is ultimately driving manufacturers to seek out quality solutions that can elevate... Read More

03 May 2024 --- The benchmark for world food commodity prices edged higher in April, as rising meat prices and slight increase for vegetable oils and cereals more than offset decreases for sugar... Read More

17 Apr 2024 --- Givaudan Sense Colour is rolling out a series of new natural color solutions in line with market demands, including a phycocyanin-rich natural blue hue similar to spirulina, its... Read More

12 Apr 2024 --- This week in industry news, Givaudan announced its Plant Attitude Challenge, where the company invites start-ups to decrease costs of an alternative protein recipe. Gastronology 3D... Read More

31 May 2024 --- Mieke Acda, product manager at Givaudan, underscores how the company combines science, taste and sustainability in nutraceutical products to develop consumer-centric products and experiences. At the recent Vitafoods expo, Givaudan showcased concepts where consumers can smell, taste and feel a product’s benefits, demonstrating how to communicate these concepts to consumers. 

05 Oct 2023 --- Now in its fourth generation, Givaudan’s Virtual Aroma Synthesizer (VAS) can help customers attain nearly finished flavors in a matter of hours rather than weeks or months. Santiago Vega, VP of marketing for Givaudan North America, explains how the technology is bringing products to market faster. Kim Juelg, principal flavorist and co-creation technical manager, demonstrates how the VAS works at IFT FIRST 2023 in Chicago, US.

27 Jun 2023 --- Givaudan recently launched its Customer Foresight, a proprietary futurescaping platform that leverages Givaudan’s human expertise, big data and AI to anticipate F&B challenges, foresee consumer expectations and develop food experiences. Nandita Prabhu, customer foresight director, explains how the platform can identify early indications about impending future shifts that will impact the F&B industry in the months and years ahead.

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.

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.

11 Oct 2023 --- Sauces, dressings and other condiments have long been a staple for restaurants and home cooks alike. Consumers are looking for new and innovative condiments with beautiful colors and diverse applications that inspire them. Adding natural colors to your sauces, seasonings, mayos and dressings can enhance their visual appeal and support the new flavor and food experiences that customers crave. This webinar will give you an in-depth look at how to choose the right natural colors that add whimsy and interest to your sauces and condiments.