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Givaudan: “In the Future, Alternative Proteins in Dairy Won’t Be an Alternative Anymore”

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Givaudan: “In the Future, Alternative Proteins in Dairy Won’t Be an Alternative Anymore”


Givaudan, a multinational Swiss company that produces flavors and fragrances, is located in Switzerland. The company has focused more on alternative proteins in recent years, especially dairy alternatives.

Givaudan and open data intelligence agency Synthesis partnered earlier this year to research Dairy Alternative Futures. This topic anticipates future scenarios in the alt-dairy industry. In July, the company expanded its Protein hub in Kemptthal (Switzerland) to support the development and production of dairy alternatives.

Givaudan published a research paper with The University of California Berkeley last month. The paper identified primary challenges in alt protein as well as ten pathways to improved efficiency. Catherine Bayard from Givaudan Global Product Management told us how the company sees the future for alt dairy and alternative proteins.

What will the future of dairy alternatives be like in the next decade?
While we can’t know for sure what’s going to happen, we can surely prepare ourselves for various scenarios and try to rehearse the future. This is why we collaborated with Synthesis an open data insights company, to explore…



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