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Efficiency of alt-protein explored by Givaudan and UC Berkeley

Efficiency of alt-protein explored by Givaudan and UC Berkeley alternative protein, alternative proteins, business, meat, Proteins, Sustainability Food and Beverage Business

Givaudan Taste & Wellbeing, the food arm of flavour and fragrance company Givaudan, and the University of California (UC) Berkeley are collaborating to explore how the alternative protein (alt-protein) industry can maximize efficiency in their production of new and existing formulations as well as in their operations. This research dives into key challenges facing the alt-protein industry, such as supply chain issues, resource consumption, production scale-up, and competitive pricing, offering actionable steps for alt-protein producers to address these threats to business and maximize efficiency.

“Plant-based meat varieties have struggled to take off in 2023,” as shown in a systematic literature review. In response to this challenge, Givaudan and UC Berkeley have released new research on redefining efficiency in alt-proteins, with a focus on creating more affordable and sustainable plant-based products. According to Sylvain Jouet, Global Product Manager at Givaudan Taste & Wellbeing, “the alternative protein sector is not immune to the pressures facing the food industry as a whole” but Givaudan considers the plant-based sector a buoyant market that will bounce back.

In their fifth annual collaboration, Givaudan and Berkeley have identified key challenges and opportunities in creating alt-proteins with appealing nutritious and organoleptic properties. This research builds upon their existing collaborative efforts focused on technologies, nutrition, fish and seafood, and plant protein in the alt-protein sector. The global retail meat and dairy substitute market estimates a significant growth by 2030, driven by an increase in consumer interest in healthier and more ethical protein choices.

Givaudan and UC Berkeley have pinpointed four key areas where producers can focus on improving efficiencies and reducing costs for alternative protein products. They found that embracing ingredient diversity is crucial, as ingredients can account for a substantial amount of the cost of a product. Hence, the research outlines three specific actions companies can take to optimize ingredients and enhance efficiency.

To truly embrace the opportunities in the alt-protein sector, Givaudan emphasizes industry-wide collaboration, as it believes that partnering, co-creating, and collaborating will ensure access to specialized expertise and innovative networks. Through its protein hubs, Givaudan seeks to encourage cross-industry actions, offering the alt-protein sector access to a global ecosystem of digital technologies and plant-based experts.

Furthermore, to encourage experiential eating and to fully embrace plant-based products, Givaudan believes the sector needs to consider the whole experience, incorporating all the senses in its products. The company also emphasizes challenges set to continue into 2024 and suggests that the industry can turn these obstacles into opportunities by focusing on efficiency.

In conclusion, Givaudan is launching a startup challenge, where the company will select five startups from around the globe to lower standard recipe costs using the recommendations outlined in the white paper. Despite the challenges, Givaudan notes that the outlook is focused on positive growth, as more consumers are expected to explore plant-based protein, leading to opportunities for food producers and retailers to develop sustainable, healthy alternatives that deliver diverse food experiences.

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