Givaudan, Buhler and Nestlé join for major healthier product research initiative

Flavour and fragrance company, Givaudan, has committed to co-found a major healthy food research scheme launched by ETH Zürich and EPFL, together with industrial partners Buhler and Nestlé.

As the companies revealed, the Future Food initiative, will focus on advancing food and nutrition research to address the global challenges of healthy food production, affordable nutrition and sustainable supply chains. The Future Food Initiative is funded by a donation from the industrial partners with a total amount of 4.1 million Swiss francs (€3.6m).

“We are stepping up as an industry to address challenges in the food value chain,” said Stefan Scheiber, CEO of the Bühler Group. “Bühler’s ambition is to create innovative and sustainable solutions, partnering with leading research institutes, industrial partners, and promising start-ups in the world of food.”

The Future Food Initiative brings together competences from academic and industrial research in food and nutrition sciences at ETH Zürich and EPFL. “We have launched this initiative to pool our expertise in research and innovation to find innovative approaches for healthy foods and a sustainable supply chain,” said Prof. Dr. Detlef Günther, vice president for research and corporate relations at the ETH Zürich.

“I am truly delighted that we can launch this initiative. It will create hand-in-hand partnerships for faculty of our two sister institutes of technology with partner companies of absolutely top caliber, on critical yet fun areas of research. This initiative will offer several talented young scientists a unique opportunity for their professional and intellectual growth,” adds Andreas Mortensen, vice president for Research at the EPFL.

“Givaudan is proud to be a co-founder of the Future Food Initiative,” said Gilles Andrier, CEO Givaudan. “As the leader in our industry, we have a responsibility to contribute to improving the sustainability of the food value chain. It is only through collaborations such as this, bringing together industry, academia and the brightest and best young scientists, that we will be able to address the future challenges of our food systems.”

Fabio Campanile, Givaudan’s Head of Flavours Science & Technology added: “Aligned with our 2020 strategy of ‘Partnering for shared success’, this initiative gives us the opportunity to leverage our capabilities and share our skills and knowledge in flavour and taste science. We look forward to exploring new ideas and new approaches with our partners that lead to the development of consumer relevant and sustainable innovations.”

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