Plant Attitude news and resources
Learn more about Plant Attitude by exploring the latest plant-based news and innovations or browsing our resources.
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For more insights, get access to the white papers we created in collaboration with the great minds at the University of California, Berkeley.
The Protein Horizon: alternative protein technologies enabling the future of food experiences
What technologies exist today for creating protein alternatives and what new innovations are on the horizon? This new research looks at the future of meat and fish alternatives and explores available technologies, the opportunities they offer, as well as providing a glimpse into what's to come in this dynamic space.
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.
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.
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’.
Plant-based dairy vs traditional dairy: friends or foes?
Join Catherine and Laurence, our dairy alternative experts, as they explore the recent plant-based dairy innovations and trends, introduce our latest consumer insights research, and answer the burning question: are plant-based dairy and dairy friends or foes?
They shared their insights during the Food Navigator Protein Vision Interactive Broadcast Series 2022, which focused on understanding consumers' consumption attitudes and behaviours towards dairy alternatives.
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 Sense paper dedicated to plant-based meat and fish
Discover how colour, texture and preservation can help create multi-sensory plant-based food experiences.
Creating multi-sensory food experiences in plant-based meat and fish: why colour, texture and preservation matter
Great taste is crucial to plant-based meat and fish, but it’s not enough. Consumers expect cooking and eating experiences that spark emotion and excite all of the senses. Givaudan has the expertise you need to recreate mouthwatering meat and fish flavours in plant-based products. Through our Sense offering, we also go beyond taste to help you deliver multi-sensory food experiences with authentic colours, compelling textures and lasting freshness.
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.
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