May 3, 2021

 

Givaudan and Buhler open plant-based protein product development centre in Singapore

 


Switzerland-based companies Givaudan and Buhler have jointly opened the APAC (Asia Pacific) Protein Innovation Centre in Singapore to enable plant-based protein product development on a global scale. 

 

The new Protein Innovation Centre welcomes food processing companies, start-ups, and university researchers from across the Asia Pacific region keen to co-create plant-based food experiences that do good and feel good. The centre combines the pilot technology of Bühler's extrusion and processing equipment with Givaudan's new culinary facilities and its world-leading expertise in flavour, taste, ingredient, and product development. 

 

The centre is based in Givaudan's Woodlands site in Singapore and is jointly run and supported by experts from both companies. It is connected to a vast network of research and development innovation centers in Switzerland and key hubs across the region.

 

The Protein Innovation Centre is constructed with the end-to-end process of plant-based protein production in mind, outfitted with a pilot scale wet and dry extruder, a state-of-the-art product development kitchen, storage facilities, meeting amenities and a viewing area where visitors may tour the 400-square-meter facility and view live demonstrations. Businesses will also benefit from support throughout the co-creation process, from raw material selection to product development and research, to application, flavor science, extrusion, and consumer testing.

 

At the centre, customers can develop high-quality products suitable for Asian culinary applications at scale. The facility can produce up to 40 kg of plant proteins an hour and features dry extrusion, as well as a newer wet extrusion technology that delivers a fibrous structure more akin to muscle, and higher protein content as compared with dry extruded products. 

 

Monila Kothari, APAC President, Givaudan Taste & Wellbeing, said through the Protein Innovation Centre, the company aims to create an ecosystem that supports start-ups and food businesses in an environment of co-creation, providing access to the expertise, networks and technology required to create authentic plant-based protein alternatives that meet consumer needs and expectations.

 

Kothari said the company is helping to make plant-based foods more delicious, authentic, and accessible to business and consumers by bringing flavour solutions that are vegetarian, vegan, plant-based and natural, as well as technologies such as wet extrusion to Singapore, a country that is a hot bed for FoodTech innovation, and the region.

 

Ian Roberts, Chief Technology Officer at Buhler, said, the Protein Innovation Centre is a step towards achieving the company's vision of a collaborative and sustainable future of food, enabling the development of more plant-based protein products across Asia and ensuring delicious products can be scaled to the production volumes required to create a positive environmental impact on food chains.

 

-  Givaudan Singapore and Buhler