Firmenich Hosts Flexitarian Challenge


Firmenich hosted the Flexitarian Challenge in Parma, Italy, showcasing its Culinary Anthropology process.

The company’s chefs demonstrated its Culinary Anthropology approach—which aims to help food and beverage creators accelerate innovation in the kitchen—utilizing its portfolio of SmartProteins solutions, including ingredients and delivery technologies designed for plant-based food and beverages.

“Using Culinary Anthropology, we can quickly help our customers identify unmet consumer needs and ideate against those needs, ultimately increasing speed-to-market,” said Matthew Walter, director, global culinary business development, Firmenich. “We use a form of rapid-prototyping, combined with culinary creativity, enabling us to respond quickly to upcoming trends, creating new possibilities for consumer desirable, technically feasible and commercially viable products.”

The event examined the health benefits and environmental impact of flexitarian lifestyles, as well as the challenges of meeting the needs of consumers who may struggle to adopt the diet due to increased cooking time and unfamiliar ingredients, recipes and flavors. Additionally, Michelin star chef and London restaurateur Atul Kochar delivered a key note speech.

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