Givaudan hosts consortium on next-gen of meat alternatives
Givaudan hosted the global innovation consortium, Plant Meat Matters, on 11-12 July at its newly opened flagship Innovation Centre in Zurich. The group met to review progress on its project to develop the next-generation of plant-based meat substitutes.
Led by Wageningen University & Research (WUR), the four-year collaboration brings together key industry players from across the entire supply chain, to scale up and commercialise new technologies for meat alternatives. The project uses WUR’s Shear-Couette Cell technology which transforms vegetable protein into layered and fibrous structures that resemble real steak, not processed or ground meat. The meeting reviewed the latest developments by the group which will make industrial production of ‘vegetable beef’ possible.
Flavio Garofalo, global category director savoury flavours and natural ingredients at Givaudan said: “We are delighted to be a part of this global initiative and collaborating with other leading minds in the field. This is a true innovation which will deliver a sustainable product that can compete with real meat, opening up new markets for vegetarian products that also appeal to meat lovers and flexitarians. As the only flavour company in the consortium, Givaudan is playing a critical role in creating solutions to make the new plant-based meat taste delicious.”
The Plant Meat Matters project is the first to upscale production of this new technology to an industrial level. The project, launched in 2017, aims to have a first version of this production equipment that will allow companies to make meat substitutes in large volumes, with a variety of textures, at the end of its five-year development project.