Givaudan and Berkeley Research Future Tech for Plant-based Foods
Givaudan has launched its latest white paper entitled ‘The Protein Horizon: the landscape of alternative protein technologies enabling future food experiences,’ its fourth collaboration with the University of Berkeley, California. This paper provides cutting-edge information on current, emerging and future technologies for manufacturers producing meat and fish alternatives.
The research takes a future perspective, highlighting the benefits of emerging 3D printing technology, the ‘near future’ techniques of cultured meat, and Mycelium biomass fermentation producing fungi-derived protein. It also looks further over the horizon to lab scale technologies such as shear cell, which is set to attract significant investment. Given no single technology is the ‘silver bullet’, collaboration across companies and organisations is essential for creating delicious and nutritious meat alternatives.
Sudhir Joshi, Product Development Programme Coach at the University of California, Berkeley said: “The rise of meat alternatives is significant. The market is poised for rapid growth. While the existing technologies offer a major opportunity for innovation, the main challenges in this sector remain cost and scale.”
“This new white paper provides a comprehensive review of current and upcoming technologies. It also offers insights into adoption, market potential, challenges and the opportunities for future development.”
Flavio Garofalo, Givaudan’s Global Director, Culinary & Plant Attitude said: “Givaudan’s wide-eyed-thinking and passion for creating outstanding future food experiences is at the heart of our ongoing collaboration and research with University of California, Berkeley. We have an insatiable appetite for knowledge and understanding that ultimately leads to innovative breakthroughs.”
In addition to its partnership with the Berkeley, Givaudan is also actively working with some of the latest technologies in collaboration with Bühler and Migros, with whom it has formed the Cultured Hub, in Kemptthal, Switzerland, working on cultured meat, cultured fish and seafood, and precision fermentation.