Givaudan has partnered with UC Berkeley to produce a summarized report on the plant-based seafood alternatives market.
Givaudan has released a white paper in collaboration with the University of California, Berkeley, which summarizes the key findings of a research report prepared by students from the UC Berkeley Product Development Program (PDP) on behalf of Givaudan.
Previously: Givaudan Launches Naturality Platform for Responsible Fragrance Design.
The paper explores the current fish and seafood industry, the market for plant-based alternatives, ingredient considerations for formulating real seafood experiences, the main industry challenges, shifting consumer demand and future key market development.
A download of the paper can be requested on Givaudan’s website.
![According to Horridge, the most prevalent challenge [in plant-based formulation] is balancing taste, texture and visual aspects and packaging it all up in a cost-effective product that consumers love.](https://img.perfumerflavorist.com/files/base/allured/all/image/2022/10/Meat_Alternative_Nuggets_RK_2682006419.635fda5ad1cc7.png?auto=format%2Ccompress&fit=crop&h=191&q=70&rect=0%2C93%2C1920%2C1080&w=340)
