04 Oct 2023 --- Givaudan continues to enable sustainable alt-proteins with its flavor and ingredients for future generations. The company is delving into the challenges of this sector and... Read More

26 Sep 2023 --- Sauces, dressings and condiments have long been a staple for foodservice and in the home. Every culture on the continent has its own unique sauce and condiment traditions, and now... Read More

18 Aug 2023 --- GNT is targeting the Asia-Pacific market by showcasing its range of Exberry colors at Fi Asia Thailand 2023, in Bangkok next month (September 20-22). The company will demonstrate... Read More

09 Aug 2023 --- Natural colors are becoming more popular as consumers look for products that are free from artificial and synthetic ingredients. However, natural colors also need to meet high... Read More

18 Jul 2023 --- The 2023 Institute of Food Technologists (IFT) FIRST Annual Event & Expo kicked off in Chicago, US, this week, and Food Ingredients First is on hand to experience innovations... Read More

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.

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.

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.