Givaudan opens new flagship $ 120 million innovation center in Zurich


June 17, 2019 — Givaudan, the world’s leading provider of flavors and fragrances, has officially opened its new flagship innovation center in Kemptthal, Switzerland. The move aims to accelerate its global efforts in creating differentiated and sustainable aroma, taste and fragrance solutions for the food and beverage and beauty, personal and home care industries.

The CHF 120 million ($ 120 million) center, the company’s largest research investment to date, is part of a global innovation ecosystem designed to leverage the company’s vast expertise. company in aromas, fragrances, active cosmetic ingredients and natural solutions, and allows close collaboration and co-creation with its customers, partners and start-ups.

“Building on our 250 years of pioneering heritage, our new flagship center is the latest example of Givaudan’s strong culture of innovation,” said Gilles Andrier, CEO of Givaudan. “As the most recent addition to Givaudan’s vast network of research and creation centers, the Zurich Innovation Center will act as a key catalyst to deliver cutting-edge science and technology solutions to our customers while addressing the challenges facing them. most urgent matters in the industry.

“Building on our 250 years of pioneering heritage, our new flagship center is the latest example of Givaudan’s strong culture of innovation,” said Gilles Andrier, CEO of Givaudan.The center offers more than 12,000 square meters of inspiring space for co-creation, collaboration and innovation for 300 employees, and integrates accommodation for start-ups, laboratories and kitchen space providing a customer experience holistic on site. Scientific and technological teams will benefit from innovative research capacities in the fields of chemistry, biotechnology, biocatalysis, fermentation, aroma diffusion technologies, sensory sciences and applications.

The creative and application-related capabilities available at the center include unique sensory and consumption analysis tools and the SPRINT rapid prototyping methodology, to boost the speed and effectiveness of new solutions and enable society to predict and to plan for future consumer trends.

“At the Innovation Center, we will use new ideas and leverage our cutting-edge knowledge and expertise across our entire ingredient portfolio, to develop them and create new innovative solutions for our customers, quickly and efficiently ”, Fabio Campanile, Head of Flavors Science & Technology at Givaudan, recounts FoodIngredientsFirst. “We will focus on a wide variety of ingredients, especially those related to natural products, health, wellness and sustainability. “

As part of Givaudan’s sustainable development approach, A Sense of Tomorrow, the building is one of the first facilities in Switzerland to receive a Gold Certificate from Leadership in Energy and Environmental Design (LEED), the system of most recognized green building certification in the world. It promotes healthy, enjoyable and productive work through a user-focused workplace design that reduces water and energy consumption and improves environmental and economic efficiency by up to 45%.

The official opening ceremony took place on June 14, 2019, in the presence of 130 participants including Martina Hirayama, Secretary of State for Education, Research and Innovation, as well as members of the general management, Givaudan customers and partners.

Health, well-being and natural opportunities will be particularly valued in the new center. “As consumer attitudes change, consumers are increasingly interested in health, wellness and natural products,” explains Campanile. As a result, one of the new solutions that the company has developed, for example, are the Clean Label flavor distribution systems. “Flavors often require a carrier for applications in dry form, such as tea, dry soups and snack seasonings. We use nature to meet the challenge by using seeds as carriers to encapsulate natural aromas. This is a recently patented technology that Givaudan has developed, ”he notes.

In the future, traceability and plant proteins will be other areas that are very much taken into account. “With the Innovation Center and our global innovation ecosystem, we will continue to lead the industry to address the most pressing challenges for the future of food. For example, consumer attitudes towards ingredients, origins, labeling, authenticity, sustainability, health and wellness have changed dramatically in recent years, both in the markets developed than in developing markets, ”says Campanile.

One of the new solutions that Givaudan is working on relates to vegetable protein products, both in terms of meat analogues and protein shakes. “With our meat analogs platform, for example, we can provide solutions with exceptional meat flavor that also responds to trends in sustainability and health and wellness,” he adds. .

Givaudan is a world leader in the creation of aromas and fragrances. In close collaboration with food, beverage, consumer products and fragrance partners, the Swiss manufacturer develops flavors and fragrances that “engage your senses”. The company achieved sales of CHF 5.5 billion (US $ 5.4 billion) in 2018.

Last month, Givaudan struck a deal to acquire Golden Frog, a Vietnamese flavor company, for an undisclosed amount. This decision is part of the 2020 strategy of the Swiss manufacturer of flavors and fragrances to strengthen its capacities in natural products and its presence in the fast-growing markets of Asia-Pacific.

Last January, reinforcing Givaudan’s commitment to capitalize on growth in the Asia-Pacific region, the company inaugurated a new CHF 2.9 million (US $ 2.8 million) shopping and development center in Jakarta, Indonesia. In February, the manufacturer opened a new flavor factory in Pune, India. The CHF 60 million (US $ 59.8 million) plant is the company’s largest investment in India to date.

The center offers more than 12,000 square meters of inspiring space for co-creation, collaboration and innovation for 300 employees, and integrates accommodation for start-ups, laboratories and kitchen space providing a customer experience holistic on site. And earlier this month, Givaudan’s interest in expanding the Asian market was underscored by its investment in China Food Tech Hub – a consortium of multinational food companies, agricultural processors, flavor houses and biotechnology companies, each seeking to increase their established presence in the Chinese market and increase their cooperation with food technology start-ups.

Among these brands are Coca-Cola, PepsiCo Greater China, General Mills, Danone, Griffith Foods, Louis Dreyfus Company, Novozymes, Nutreco and Puratos.

Givaudan has evolved far beyond its roots to identify with the more holistic concept of ‘taste’ rather than just ‘flavor’. In March 2018, it emerged that Givaudan had reached an agreement to acquire 40.6% of the shares of Naturex. In September 2018, Givaudan finalized the acquisition of Naturex, following the implementation of a squeeze-out procedure. The deal valued the France-based supplier at around 1.3 billion euros ($ 1.61 billion).

Likewise, in May 2018, Givaudan acquired the global player in natural extracts, Centroflora Nutra, which contributed CHF 4 million in sales at the end of the first quarter of 2019.

At IFT 2019 in New Orleans, Naturex (now a Givaudan company) showcased their Turmipure Gold solution. The ingredient is believed to take turmeric to the next level by being instantly water dispersible, 100 percent clean label, and organic. It has a neutral taste, a beautiful color, is very easy to formulate in drinks. It is also clinically proven to be more bioavailable than standard 95 percent curcuminoid turmeric at a low dose of 300 mg.

At IFT 2019, the company showcased several herbal concepts to highlight the diversity of its portfolio and also how the taste masking properties of Givaudan’s flavor activity can now be used to optimize flavor. plant-based nutritional products. A video interview regarding the concepts can be found here.

By Robin Wyers

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