Givaudan and Berkeley research explores future technologies for alternative proteins
Research providing a view of future technologies for alternative proteins is highlighting the benefits of emerging 3D printing technology, the ‘near future’ techniques of cultured meat, and Mycelium biomass fermentation producing fungi-derived protein.
Authors Givaudan and Berkeley, who published the research, also looked further over the horizon to lab scale technologies such as shear cell, which is set to attract significant investment. Given no single technology is the ‘silver bullet’, the report said “collaboration” across companies and organisations is essential for creating delicious and nutritious meat alternatives.
Givaudan’s latest white paper entitled, ‘The Protein Horizon: the landscape of alternative protein technologies enabling future food experiences,’ is its fourth collaboration with the University of Berkeley, California.
The paper provides cutting-edge information on current, emerging and future technologies for manufacturers producing meat and fish alternatives. No longer considered niche, the growth of plant-based alternatives has been fuelled by rising consumer desire for food products that are healthier and have less impact on the planet. To meet the demand both in volume and in desired product characteristics, constant innovation and new technologies are necessary.
Sudhir Joshi, product development programme coach at the University of California, Berkeley said the rise of meat alternatives is so significant, the market is “poised for rapid growth”.
“While the existing technologies offer a major opportunity for innovation, the main challenges in this sector remain cost and scale,” Joshi said. “This new white paper provides a comprehensive review of current and upcoming technologies. It also offers insights into adoption, market potential, challenges and the opportunities for future development.”
Flavio Garofalo, Givaudan’s global director, culinary & plant attitude said Givaudan’s “wideeyed-thinking” and passion for creating outstanding future food experiences is at the heart of ongoing collaboration and research with University of California, Berkeley.
“We have an insatiable appetite for knowledge and understanding that ultimately leads to innovative breakthroughs,” Garofalo said. “Givaudan is at the forefront of the meat-alternative movement, but recognises that in order to create delicious new products, companies need to be agile, efficient, and innovative.
Garofalo continued: “Only by working together can we build the eco-systems necessary to develop the meat and fish alternative proteins of tomorrow. Our ongoing research with Berkeley is a great example of the kind of collaboration that will allow us to imagine the future of alternative proteins.”
In addition to its partnership with the Berkeley, Givaudan is also actively working with some of the latest technologies in collaboration with Bühler and Migros, with whom it has formed the Cultured Hub, in Kemptthal, Switzerland, working on cultured meat, cultured fish and seafood, and precision fermentation.
The Hub is part of Givaudan’s extensive network of alternative protein innovation centres across four continents that includes MISTA in California, the Protein Innovation Centre in Singapore, the Protein Hub in Zurich, and soon, the Tropical Food Innovation Lab in Brazil.
Download the Protein Horizon whitepaper here and watch Givaudan’s webinar with a panel of industry experts from consumer insights to venture capital who discuss future technologies for alternative proteins.
