The hub provides the personnel, technologies and equipment to help accelerate the development of alternative proteins.
“Around the world, many consumers are shifting to plant-based options and other alternatives for health and ethical reasons,” said Louie D’Amico, president taste & wellbeing.
“The Protein Hub brings together customers, start-ups, academics, chefs and other partners to co-create protein experiences that not only taste great, but are good for body, mind and planet.”
Equipped with a development kitchen and a pilot plant with a new high moisture extrusion machine, the Protein Hub is an integral part of Givaudan’s global protein innovation network. Customers can go to the Protein Hub to work on all types of applications and every aspect of the product development process, from initial ideation and consumer insights to hands on prototyping sessions, with the aim of getting products to market quickly, the company said.
Fabio Campanile, global head of science and technology, taste & wellbeing, said, “Creating delicious alternatives for meat, fish or dairy—from plant based to fermented products—comes with a unique set of challenges and requires a holistic approach. At the same time, we realise that no one company can do this alone. We need to work together to address challenges, accelerate innovation and shape the future of food. The Protein Hub provides the ideal environment to make that happen.”
The opening of the ZIC Protein Hub follows the launch of Givaudan’s APAC Protein Innovation Centre in Singapore in April 2021.
The market for plant-based protein globally has reached $4.3bn and is projected to grow to $290bn by 2035.