Editor’s pickBühler and Givaudan jointly open innovation centre in Singapore
Collaboration to develop plant-based products for Asian markets
Bühler and Givaudan have brought their global partnership to Asia to build an innovation centre dedicated to plant-based food. The new facility is planned to open in Singapore later this year.
Ian Roberts, CTO of Bühler, commented: “The projected population of 10 billion people by 2050 is a challenge too big to be solved alone. Companies are increasingly aware of the urgent need to collaborate to make an impact on the climate and nutrition challenges of this century. Universities, start-ups, and companies need to come together to innovate and find more sustainable ways to produce food.
“This is what this innovation centre is all about, and we are pleased we found a like-minded partner to bring this vision to life in Asia, home to half of the world’s population.”
The new facility, located at Givaudan Woodlands site, will be jointly run by the two companies, bringing together a pilot plant featuring Bühler extrusion and processing equipment, and a kitchen and flavour laboratory by Givaudan. The plant will be supported by the experts from both companies.
The innovation centre will welcome food processing companies, start-ups and university researchers willing to develop plant-based food products. Bühler’s equipment and processing expertise combined with Givaudan’s flavour, taste, ingredient, and product development expertise will create an offering and synergy that will be advantageous to those developing new products, particularly when using wet or dry extrusion.
Fabio Campanile, head of science and technology at Givaudan, elaborated: “We see a lot of market potential for plant-based products in the coming years in Asia, in particular, the alternative meat sector. Our combined expertise in the development and manufacture of plant-based foods will allow for new ranges that cater to Asia tastes, texture expectations and cooking techniques.
“The initial focus on extruded products is important as this is a key technology for developing authentic meat alternatives. It is also a great strength for Givaudan – we’ve optimised the flavour and taste aspects, and are able to make these extruded products delicious and nutritious to consumers.”