Givaudan Expands Protein Hub at Zurich Innovation Center with Dairy Alternative Capabilities

Jul 5th, 2023

To accelerate co-creation efforts, the Protein Hub incorporates the latest digital tools and artificial intelligence solutions for rapid concepts, prototyping and testing with consumers.

courtesy of Givaudan

Givaudan has expanded the Protein Hub at its flagship Zurich Innovation Centre in Kemptthal, Switzerland to support the growth of dairy alternatives. The expanded Hub offers specialized expertise, state-of-the-art digital technologies, and an integrated portfolio of solutions designed specifically for dairy alternatives to accelerate product development and co-create new food experiences in collaboration with customers.

Givaudan Taste & Wellbeing has launched a new digital sensory insights tool called the Aroma Kiosk. Designed to connect with consumers in dynamic environments such as grocery, universities and shopping malls, the Aroma Kiosk gathers valuable consumer insights and recommend products in real time.To accelerate co-creation efforts, the Protein Hub incorporates the latest digital tools and artificial intelligence (AI) solutions for rapid concepts, prototyping and testing with consumers. For example, Givaudan’s unique ATOM technology uses the power of AI to enhance the taste and aromas of alternative dairy products, and the company’s patented VAS technology, which can be used to test and co-create aromas directly with consumers in real time. The facility also incorporates a state-of-the-art show kitchen, and laboratories with capabilities in chemistry, biotechnology, fermentation, flavour delivery technology, sensory, applications and food science.

Givaudan president Europe Taste & Wellbeing Doruk Ongan shared, “At Givaudan, we have a unique approach to co-creation where we work side-by-side with our customers, partners, start-ups, chefs, academics and many others as a driving force for innovation. We’re excited to open the doors of the Protein Hub to customers in the alternative dairy space, so we can shape the future of this dynamic category together.”

Fabio Campanile, global head of Science and Technology, Taste & Wellbeing, commented, “At Givaudan, our experts in science and technology focus on satisfying today’s consumer needs, while exploring the taste and functionality of various protein sources–from plants to precise fermentation–and leading new innovations for the future. In addition to our in-house knowledge, technology and research programs, we have created a global innovation ecosystem to support our customers in markets around the world with facilities such as the Protein Innovation Center in Singapore, the MISTA Center in San Francisco and the Tropical Innovation Lab in Brazil.”