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Givaudan Story

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Learn more about Plant Attitude by exploring the latest plant-based news and innovations or browsing our resources.

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News and events
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News and events

7 September 2021

Zurich Innovation Centre Protein Hub Opening
We’re delighted to announce the opening of our new Zurich Innovation Centre Protein Hub, bringing together specialised knowledge, cutting-edge resources, and the latest consumer insights and technology to accelerate innovation in alternative protein.


    27-29 September 2021

    Bridge2Food Summit + Expo Plant-Based Foods & Proteins Americas 2021
    A pioneer in the industry, Bridge2Food bridges the value chain to advance, accelerate and progress the transition to a diet based on plant-based foods. Givaudan is pleased to have been a partner in this journey for many years, a collaboration and effort that continues today.


      Watch our webcasts
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      Think beyond mimicking – a culinary approach

      While our skills, portfolio and knowledge are perfectly suited to help our customers create incredible plant-based meat, dairy and fish alternatives, there is an enormous opportunity to create plant-based, centre of plate foods that don’t aim to mimic a meat or dairy product. We use a culinary approach combined with deep innovation to create food concepts that delight consumers without mimicking.

      Recently at the Future Food-Tech Alternative Proteins event, two of our experts gave insights on our culinary thinking and a new novel example of how to bring this centre of plate concept to life.




      How to succeed in the plant-based space - putting culinary excellence at the forefront of innovation

      A Givaudan webcast in collaboration with Food Matters Live 2020
      Flexitarians, reducetarians and plant-forward trends are driving changes in taste, culinary traditions and food consumption habits. Chefs, food service and retail businesses are rethinking their menus, centre of plate and products. As a result, neither protein nor centre of plate will ever be the same!

      Today, consumers expect alternative protein products to taste great and deliver on a number of other factors. Some are looking for authentic meatiness, fattiness and juiciness, as well as a texture that resembles meat; others are seeking an exciting taste and culinary experience.

      Making an alternative protein product that exceeds consumer demands means understanding taste, texture, mouthfeel, colour, aroma and other product attributes. Givaudan can help you on your journey to develop plant-based products that consumers will love. With an expert panel of chefs, scientists, and commercial peers this webcast takes a deep dive into the role of culinary in the alternative-protein movement.




      Download our white papers
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      Download our white papers

      Created in collaboration with the great minds at the University of California, Berkeley, download our latest white papers for more insights.

      Plant Attitude: Mind the nutritional gap white paper

      Plant Attitude: mind the nutritional gap
      Can plant-based products carry the same nutritional benefits as their animal counterparts? This research explores the nutritional profiles of plant-based products and examines the importance of nutrition both in terms of science and consumer expectations.

      GET IT NOW

        The fishless wave white paper

        The fishless wave: plant-based fish and seafood on the rise
        This research explores the fish and seafood alternatives market, identifying the main industry challenges, analysing consumer demands and characterising market developments for plant-based protein.

        GET IT NOW

        The future of plant protein white paper

        The future of plant protein
        Based on cutting-edge research conducted on over 40 unique plant proteins, in this white paper you’ll discover the six alternative proteins that made the shortlist for the ‘next new protein’.

        GET IT NOW

        Learn about our Protein Challenge at Chef’s Council London
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        Learn about our Protein Challenge at Chef’s Council London

        In 2019, Givaudan teams from around the world and an amazing group of guest chefs gathered together in one of the world’s great culinary hotspots to consider one of today’s biggest topics in food, protein. Discover their inspirations and findings.