Givaudan x UC Berkeley: New Protein Sources
Monday, March 30th, 2020 | 1605 Views
Givaudan has unveiled the results of its pioneering research project conducted in collaboration with University of California Berkeley’s Product Development Programme. The research has identified the top six new up-and-coming plant-based proteins that could likely be game-changers for the food industry, and in particular, nutritional beverages.
Commenting on the research Dr Flavio Garofalo, Global Category Director Savoury Flavours and Natural Ingredients at Givaudan, said: “With an ever increasing demand for proteins, we asked ourselves if the best proteins are currently being used, and if niche proteins that are in use today could play a bigger role in the future. This forward-thinking research will help our customers to navigate the ever-changing alternative protein landscape.”
“As a global leader in the protein space, we are always looking for new solutions for our customers. We collaborate with the brightest and best minds from across the industry to help tackle the complex challenges that come with alternative proteins.”
Givaudan has been exploring the protein space with UC Berkeley since 2017. As part of this collaboration the Company set the students at the university with the challenge of researching emerging alternative proteins for nutritional beverages to find out which offered the best new opportunities. This involved mapping the landscape, starting with an initial pool of 44 different protein beverage products and 42 unique plant proteins.
The shortlisted sources of protein are: oats, mung beans, garbanzo beans, lentils, flax and sunflower seeds.
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