Givaudan and UC Berkeley Collaborate to Unveil New Plant-based Proteins 

Givaudan has unveiled the results of its research project conducted in collaboration with University of California Berkeley’s Product Development Program. 

The research has identified the top six new up-and-coming plant-based proteins that could likely be game-changers for the food industry. 

Commenting on the research, Dr. Flavio Garofalo, global category director savory flavors and natural ingredients at Givaudan, said: “With an ever increasing demand for proteins, we asked ourselves if the best proteins are currently being used, and if niche proteins that are in use today could play a bigger role in the future. This forward-thinking research will help our customers to navigate the ever-changing alternative protein landscape. As a global leader in the protein space, we are always looking for new solutions for our customers. We collaborate with the brightest and best minds from across the industry to help tackle the complex challenges that come with alternative proteins.”

Givaudan has been exploring the protein space with UC Berkeley since 2017. As part of this collaboration, the company set the students at the university with the challenge of researching emerging alternative proteins for nutritional beverages to find out which offered the best new opportunities. 

Each protein candidate was profiled against a series of filters including commercial viability, protein content, sustainability, allergenicity, flavor, and color. Using a process of elimination, based on the key criteria, the students identified six proteins that they believe have the potential to change the industry.  The proteins identified are oats, mung beans, garbanzo beans, lentils, flax, and sunflower seeds.

Sudhir Joshi, Ph.D., UC Berkeley adds: “Our students have worked closely with Givaudan to profile a broad spectrum of proteins using a range of key filters. We scored the proteins for commercial, nutritional, and sustainability factors and then ranked them for additional health benefits. These attributes make these proteins appealing candidates for new product development. It is undoubtedly an exciting time in the industry, and we are pleased to be playing such a pivotal role in its future.”

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