Change demonstrates commitment to creating food experiences that feel good and do good for consumers, in alignment with the company’s purpose of creating for happier, healthier lives.
Givaudan Taste & Wellbeing, the company’s former Flavour division, has realigned its portfolio to better reflect how, through its expanded product offering and capabilities, it supports businesses to deliver future facing food experiences that consumers value.
Louie D’Amico, president of Taste & Wellbeing, Givaudan, commented: “As the food industry faces profound disruption, driven by rapidly changing consumer and customer needs and growing environmental concerns, our business has evolved to meet this challenge head on. Anchoring our flavour, taste, natural functional and nutritional capabilities around the concept of food experiences enables us to link what we do with the benefits that consumer expect from the food, beverages and nutraceutical products they consume.”
By realigning its Taste & Wellbeing portfolio, Givaudan exhibits its ability to anticipate and understand its customers’ needs with a consumer end-benefit in mind. The company has identified three experience spaces that will deliver its promise to its customers and their consumers.
First is the Feel Good food experience space which encompasses Givaudan’s flavour, taste, colour, preservation and texture capabilities with the aim to create sensory experiences that feel good, surprise and delight. The second experience space is the Does Good food experience that covers its nutrition and health related portfolio of botanicals, bioactives and technologies that reduce sugar, fat and sodium. These solutions are aimed at enhancing the nutritional value of food and supporting healthy living, to bring more of the natural well-being benefits that consumers look for.
Lastly is the Imagine food experience space, which includes tools and programmes that enable discovery, innovation, creation and collaboration with its customers and partners, going beyond consumer expectations and shaping the future of food.