Givaudan Expands its Zurich Protein Hub With New Capabilities for Dairy Alternatives
As the latest addition to its global innovation ecosystem, Givaudan has expanded the Protein Hub at its flagship Zurich Innovation Center in Kemptthal, Switzerland, to support the development of dairy alternatives.
“At Givaudan, we take a unique co-creation approach, working side-by-side with our customers, partners , start-ups , chefs, academics, and many others as a driving force for innovation,”
With extensive expertise in protein selection , these experts can help create a product base with the preferred taste. Functionality. © Givaudan To accelerate co-creation efforts, the Protein Hub integrates the latest digital tools and AI solutions for rapid concepting, prototyping, and consumer testing. For example, Givaudan’s unique ATOM technology harnesses the power of AI to enhance the taste and flavours of alternative dairy products, as well as patented VAS technology to test and co-create flavours directly with consumers in real-time.
The facility in addition includes a state-of-the-art show kitchen and laboratories with expertise in chemistry, biotechnology, fermentation, taste delivery technology, sensory science, applications, and food science. Fabio Campanile, Global Head of Science and Technology, Taste & Wellbeing, comments: “At Givaudan, our science and technology experts are focused on meeting today’s consumer needs while exploring the taste and functionality of different protein sources – from botanicals to precision fermentation – leading new innovations for the future.
- Who: Protein Hub · Givaudan · Zurich Innovation Center
