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Givaudan

Company-logo  COMPANY DETAILS
Givaudan
5 Chemin de la Parfumerie
Vernier
1214
Switzerland


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Mail
Call
  +41 22 780 9111


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  +41 22 780 9150

ACTIVE CATEGORIES

essential oils, oleoresins and plant extracts; flavors and aromas; herbs, spices and seasonings


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About Givaudan 

Givaudan is the global leader in the creation of flavours and fragrances, with its heritage stretching back over 250 years, the Company has a long history of innovating tastes and scents. From a favourite drink to your daily meal, from prestige perfumes to cosmetics and laundry care, its creations inspire emotions and delight millions of consumers the world over. The Company is committed to driving purpose-led, long-term growth while leading the way to improve happiness and health for people and nature. In the fiscal year 2019, the company employed over 14,900 people worldwide and achieved sales of CHF 6.2 billion and a free cash flow of 12.7% of sales. Let’s imagine together on www.givaudan.com.

About Givaudan Taste & Wellbeing

Powered by innovation and creativity, Givaudan Taste & Wellbeing aims to shape the future of food by becoming the co-creation partner of choice to its customers. Built on its global leadership position in flavours and taste, the Company goes beyond to create food experiences that do good and feel good, for body, mind and planet. With an expanded portfolio of products across flavours, taste, functional and nutritional solutions and a deep knowledge of the food ecosystem, Givaudan’s passion is to collaborate with customers and partners to develop game changing innovations in food and beverage. Let’s imagine together the future of food. Learn more at www.givaudan.com/taste-wellbeing.  



Articles On FoodIngredientsFirst
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FOOD INGREDIENTS NEWS

Givaudan, Bühler & Migros lead cell-based meat charge with joint Cultured Food Innovation Hub

15 Sep 2021 --- Givaudan, Bühler and Migros Industrie have joined forces to accelerate the development and market penetration of new cell-based meat products. To help grow start-ups in the... Read More

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FOOD INGREDIENTS NEWS

COVID-19 updates

13 Sep 2021 --- Throughout the global COVID-19 pandemic, FoodIngredientsFirst is dedicated to bringing its readers all the latest and most relevant industry updates. Visit this news feed for the... Read More

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FOOD INGREDIENTS NEWS

Taste, texture and technology are driving the meat alternative space

08 Sep 2021 --- The alternative meat arena is packed with major players creating plant-based NPD solutions and developing innovative products and technologies to keep pace with global meat-free... Read More

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FOOD INGREDIENTS NEWS

Givaudan exec spotlights “holistic growth” of alternative protein development as new European hub opens

07 Sep 2021 --- Givaudan has expanded its global protein innovation network with a new Protein Hub at its flagship Zurich Innovation Centre (ZIC) in Kemptthal, Switzerland. Speaking exclusively to... Read More

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FOOD INGREDIENTS NEWS

Givaudan & Ginkgo Bioworks collaboration eyes rare, complex and natural ingredients for sustainable NPD

31 Aug 2021 --- Ginkgo Bioworks has signed a multi-program collaboration with flavor giant Givaudan. The partnership will leverage Ginkgo’s practice of developing ingredients through... Read More




Videos
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A clean label alternative to beta carotene

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.

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Givaudan highlights the future of food using plant-based proteins

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.

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New concepts with plant-based extracts

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.

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Givaudan, your natural partner

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.

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Bringing Authenticity Back to Prepared Food

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.




Technical Papers
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Givaudan, your natural partner

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.




Articles On The World of Food Ingredients
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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: Sustain Domain

12 Jun 2020 --- Suppliers explain strategies for tackling sustainability targets and supply chain challenges. Meanwhile, healthy and natural ingredients thrive in soups and sauces amid COVID-19.

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THE WORLD OF FOOD INGREDIENTS

Industry Innovation: Givaudan: Plant-Based Moving Beyond Soy

26 Feb 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.

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THE WORLD OF FOOD INGREDIENTS

View From the Top: Louie D'Amico, Givaudan

08 Jan 2020 --- Givaudan's Flavour Division President,  Louie D'Amico, discusses the key trends of the food and flavors industries, as well as the importance of vegetable proteins and R&D investments the company has ventured in.

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THE WORLD OF FOOD INGREDIENTS

Newsmakers: Food Safety a Top Priority in Asia Pacific Region

12 Nov 2019 --- Healthier choices and food safety are dominant issues in the Asia Pacific, Middle East and Africa. Food Ingredients companies are responding by looking into alternative sources. 

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THE WORLD OF FOOD INGREDIENTS

Finding a sweeter balance? Givaudan eyes less sweet, yet satisfying NPD

19 Dec 2018 --- Givaudan has launched a new approach to sugar reduction that delivers “fully satisfying, reduced-sugar products without added sweeteners.” It comes as part of a more holistic approach from the leading flavors supplier.




Podcasts
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NewsBite Podcast (September 6 - 10): Advancements in alternative proteins

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.

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Newsbite Podcast (Aug 30 - Sep 3): UK businesses not prepared for Natasha’s Law

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.

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Newsbite Podcast (Apr 26 - 30): GFI leads coalition urging US government to make alternative protein science a “national priority”

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.

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Newsbite Podcast (Mar 22 - 26): Givaudan Taste & Wellbeing unveils digital sensory tool Aroma Kiosk

26 Mar 2021 --- In F&B developments this week, Givaudan Taste & Wellbeing launched its Aroma Kiosk, a digital sensory tool designed to gather consumer insights on flavors and products in real-time. Consumption of animal-based produce in the US and Europe was forecasted to dip after hitting a “peak meat” apex in 2025, according to research from Boston Consulting Group and Blue Horizon Corporation. Meanwhile, Kerry spotlighted savory taste trends that are forecasted to overcome “food fatigue” in 2021.

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Newsbite Podcast (Nov 9 - 13): Givaudan spotlights “layered wellness” trend in functional ingredients

13 Nov 2020 --- In this week’s NewsBite, we recap some of the latest industry-related stories from the last few days. Highlights include new moves fast food’s transition to plant-based offerings, innovations in cellular agriculture and the unveiling of high-performance alternatives for confectionery ingredients.




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