Givaudan has announced a partnership with Israelian food technology incubator The Kitchen.
“Our partnership with The Kitchen is the latest example of Givaudan’s commitment to address global food challenges,” said Fabio Campanile, head of science and technology, flavors. “We are thrilled to share our capabilities with entrepreneurs in one of the most dynamic FoodTech ecosystems in the world and jointly develop new technologies and solutions that will shape the future of good and sustainable food.”
As part of the partnership, it will allow Givaudan to expand its innovation ecosystem by connecting with Israel-based food entrepreneurs, who are creating healthier and more sustainable products and food solutions.
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“Israel plays an important role in creating innovative food technologies, and our goal at The Kitchen is to nourish promising FoodTech ventures that can disrupt the global food system making it more productive, more affordable, more sustainable, and healthier,” said Jonathan Berger, CEO of The Kitchen. “Our partnership with Givaudan will provide FoodTech start-ups with a wealth of food science knowledge and sensory expertise to help them navigate challenges in their product development journeys.”
"We believe natural, traceability, health and nutrition, digital and affordability to be important trends that will inspire innovation in food in the next decade." - Fabio Campanile
In an exclusive interview with Perfumer & Flavorist, Campanile elucidates on how the partnership between Givaudan and The Kitchen will explore sustainable food initiatives to address global food challenges.
Perfumer & Flavorist: How will the partnership between Givaudan and The Kitchen address global food challenges?
Fabio Campanile: As Givaudan, we need to ensure we cater for key trends providing solutions to our customers and ultimately consumers. The collaboration with the Kitchen will help us explore novel approaches in these areas, connecting to one of the most important innovation hubs in the world, Israel.
Our partnership with The Kitchen is the latest example of how Givaudan’s market-leading knowledge and expertise for scalability is supporting the development of real-world applications for novel ideas and technologies.
As the leader in our industry, we are committed to addressing global food challenges. It is only through collaborations such as this one, that we will be able to address the future of food.
P&F: How will flavor drive these solutions?
FC: Flavor and taste technology are key to addressing the challenges of creating a more productive, more affordable, more sustainable, and healthier food system. With our comprehensive focus on core innovation platforms and great partnerships, like The Kitchen, Givaudan is ideally positioned to drive these solutions.
We look forward to exploring new ideas and new approaches to flavor with our partners that lead to the development of consumer relevant and sustainable innovations for the future.
P&F: What does the future of food innovation look like?
FC: We believe natural, traceability, health and nutrition, digital and affordability to be important trends that will inspire innovation in food in the next decade. All this needs to be addressed with sustainability in mind.