NPD takes time. Long hours of R&D lie between an idea and a product launch. AI, however, is helping a range of major companies generate product ideas, as well as do market research and gain insights into the minds of consumers.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
Forget plant-based vs dairy. The two categories are not mutually exclusive, with growth in the plant-based dairy sector being fuelled by consumers who are buying both alternatives and real dairy products, reveals Givaudan.
Givaudan has developed a patent-pending ‘synergistic combination’ of plant-based ingredients and natural flavourings that it says can be used as a nitrite replacement in meat.
Meat alternatives are moving in the right direction on taste, texture and affordability, according to the flavour and fragrance giant. But manufacturers still need to bridge a gap to everyday consumers in order to reap the rewards of the mass market,...
Swiss flavours and fragrances giant Givaudan has announced plans to acquire DDW, The Color House, in a deal that will make it a ‘global leader’ in the natural colours space.
Despite the growth of the low and no alcohol category, only a third of consumers say they are satisfied with current products on the market, according to a new survey. So what can be done to improve them?
The Swiss company’s new Protein Hub aims to provide experts and technology to accelerate alternative protein development, Thomas Ullram, Innovation Director Savoury Europe at Givaudan Taste & Wellbeing Division, tells FoodNavigator.
Givaudan has shrugged off concern that food price inflation could dent its outlook, insisting that ‘natural hedges’ mean the ingredient supplier can meet consumer needs, even when shopping budgets are squeezed.
The Swiss flavours and fragrances company is launching a digital sensory tool to help crowdsource preference for ‘flavour first’ products, whereby the aroma from flavour helps to drive purchasing decision, Rahul Siva, research investigator, Taste &...
Givaudan’s flavour business, Givaudan Taste & Wellness, is launching a new tool that leverages artificial intelligence for the ‘next generation’ of product development. “Success comes from combining the output of the tools with the sensitivity and...
Givaudan no longer feels the name of its Flavour Division fully reflects the portfolio, which has expanded into products designed for the health market space.
Global flavor company Givaudan registered a 3.6% sales increase in its flavors division where it experienced a shift demand from foodservice and alcoholic beverages to retail CPG products including juice-based beverages, culinary solutions, nutritional...
Demand for natural flavours and flavouring materials in food and beverages in Western Europe is up by 7.5% year-on-year and worth nearly €5bn, according to market data from Foodtrending.
French flavours and fragrances manufacturer Robertet insisted that ‘independence remains a priority’ after it emerged that F&F giants Givaudan and Firmenich are vying to build stakes in the company.
Flavours and fragrance company Givaudan invited FoodNavigator behind the scenes at its annual Chef’s Council event where international Michelin-star chefs help it explore and develop the tastes and textures set to hit the food and beverage industry.
Flavours and fragrances giant Givaudan has developed ‘breakthrough’ new solutions to mask off-notes in plant-based protein formulations and extended its ‘SmartTools’ programme to make product development faster and cheaper.
The six ‘most promising’ plant-based proteins for the food industry have been identified by researchers from the University of California, Berkeley, who scored the protein sources according to commercial, nutritional and sustainability factors.
Swiss flavour and fragrances group Givaudan is partnering with Israeli start-up incubator The Kitchen to “expand its innovation ecosystem” and connect with Israel-based food entrepreneurs.
Nestlé, Givaudan and Bühler have teamed with Swiss research institutions to address hunger, affordable nutrition and sustainable packaging across the food chain.
From “layered wellness” to “tailored expectations” flavour supplier Givaudan delves into agenda-setting consumer trends in its re-vamped FlavourVision digital platform.
Ingredients group Givaudan aims to make its flavour technology more accessible to small- and medium-sized food and drink businesses in Western Europe through a strategic tie-up with distributor IMCD.
Swiss flavour giant Givaudan has acquired Activ International, a deal which it says will help widen its portfolio of natural meat, seafood and vegetable flavours.
Flavour giant Givaudan is working with scientists at the Massachusetts Institute of Technology (MIT) to come up with a ‘flavour algorithm’ that could one day replace human taste testers.
Flavours and fragance house Givaudan, while posting third quarter results, said its decision to increase its prices will soften the impact of higher raw material input costs for products such as citrus and orange oil in 2011 and fully cover them in 2012.
Flavour and fragrance firm Givaudan’s first half net profits crashed by 40 per cent as raw material costs and record currency rates take their toll on the Swiss company, despite good local growth in its flavours businesses.
Sustainability is becoming a hotter topic in the flavours and fragrance sector, with customers posing more questions about the supply chain and targets than ever before, says the chair of Givaudan’s sustainability programme.
Givaudan has reported 2011 sales of CHF 4.2bn, up 8.9% on 2010, with the firm’s Latin American flavours division leading the way with strong sales in beverage, confectionery and savoury.
What are the hot topics on the lips of the flavour industry? In a rare interview Mauricio Graber, president of flavours at Givaudan, talked to FoodNavigator.com about acquisitions, icon flavours, healthier foods, and the regulatory landscape.
Givaudan has developed a new range of flavour ingredients focusing on umami in order to allow manufacturers a clean label approach to flavour enhancement, the company says.
Flavour giant Givaudan is using new sensory validation techniques to measure how salt impacts on aspects of taste, and is using this as the basis for new ingredients.
Givaudan is introducing eight new orange flavours that it has developed using its TasteTrek system, which it expects to disrupt consumers’ preferences of orange and move the market forward.
The trend towards meat flavours that taste as closely as possible to specific cuts is gaining pace, as Givaudan launches a range of chicken, beef and pork flavours.
Givaudan has reported a good first half to 2008 despite the economic environment, seeing above-market growth and hassle-free integration of its recent Quest acquisition.
The high cost of citrus, mainly as a result of poor weather in prime growing regions, has led Givaudan to develop a new range of lemon oil replacers, which it claims are a precise match for the flavour profile and functionality.
Ingredients group Givaudan says it is making use of in-depth
knowledge on consumer preferences to drive innovation in the field
of vanilla ingredient supply and taste profiles.
Following substantial investment and global research, Givaudan has
developed an in-depth profile of wide ranging orange flavours and
identified key future trends to help customer innovation.
Givaudan's Chefs' Council demonstrates a significant part of the
international flavour company's strategy to seek culinary
inspiration for the development of future flavours.
Progress in novel foods, with particular focus on the health and
wellness trend, is fuelling Givaudan's R&D programme, into
which it reinvests 10 per cent of its annual sales.
Fragrance and flavors player Givaudan has announced the sale of its
St Louis based food ingredient business and manufacturing facility,
as the company continues product streamlining.
