Bühler and Givaudan join forces to open Innovation Center

Bühler and Givaudan join forces to open Innovation Center

Bühler and Givaudan are bringing their global partnership to Asia to build an Innovation Center dedicated to plant-based food. The new facility is planned to open in Singapore later this year.

Ian Roberts, CTO of Bühler (right) said the projected population of 10 billion people by 2050 is a challenge too big to be solved alone, and the urgent need to collaborate makes such a move essential to make an impact on the climate and nutrition challenges of this century.

“Universities, start-ups, and companies need to come together to innovate and find more sustainable ways to produce food. This is what this Innovation Center is all about, and we are pleased we found a like-minded partner to bring this vision to life in Asia, home to half of the world’s population,” he said.

The new facility, located at Givaudan Woodlands site, will be jointly run by the two companies, bringing together a pilot plant featuring Bühler extrusion and processing equipment and a kitchen and flavour laboratory by Givaudan. The facilty will be supported by experts from both companies.

The Innovation Center will welcome food processing companies, start-ups and university researchers looking to develop novel plant-based food products. Bühler’s equipment and processing expertise combined with Givaudan’s flavour, taste, ingredient, and product development expertise will develop new products, particularly when using wet or dry extrusion.

 Both companies see a lot of market potential for plant-based products in the coming years in Asia, in particular, the alternative meat sector.

“Our combined expertise in the development and manufacture of plant-based foods will allow for new ranges that cater to Asia tastes, texture expectations and cooking techniques,” said Fabio Campanile, head of science and technology at Givaudan (left above). “The initial focus on extruded products is important as this is a key technology for developing authentic meat alternatives. It is also a great strength for Givaudan – we’ve optimised the flavour and taste aspects and are able to make these extruded products extremely delicious and nutritious to consumers.”

The project will be featured later this year at a Protein Pavilion during Future Food Asia, June 2-3, 2020 in Singapore. The full facility opening is planned for the fourth quarter of 2020. Companies, start-ups, and universities willing to experiment at the Innovation Center are invited to get in touch with Bühler and Givaudan’s local Singapore offices to enquire for availabilities.

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