Givaudan
Profile
Givaudan captures the essence of the moment, bringing you memorable flavours, natural preservatives, colours, ingredients with health benefits, active cosmetic ingredients and fragrances to be enjoyed throughout the day. We maintain our leadership position – approximately 25% of our industry’s global market share – by challenging ourselves daily, inspiring our partnerships across the globe and serving our customers with heart and soul.
Competences & Capabilities
- Natural Products: Extraction, Isolation, Identification, Reconstitution, TasteTrek
- Flavour Delivery: Encapsulation, Emulsions, Material Science
- Flavour Design: Flavour Creation, Food Products, Performance Data, Advanced Modelling
- Sensory Science: Profiling, Measurements, Preference Res.
- Taste/Aroma Ingredients: Organic Synthesis, Biotechnology, Process Flavours, Molecular Biology, Engineering
- Botanical Extracts: Colours, Preservatives, Health Benefits, Clinical Trials
Ueberlandstrasse 138 Duebendorf, 8600 Switzerland
Contact
Mandy Schischkowski Blumer, Executive Assistant
mandy.schischkowski@givaudan.com
Partner in the following EIT Food projects
Health SnaP
The idea is based on integration of ingredient and instant food manufacturing technologies combined with smart user-interface to support individual choices
SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations
WHO recommendations are being enforced through government guidelines and taxes
Healthier Tuber Snacks with Infused Nutrients
The intention is to innovate in the area of “savory snacks” by expanding the types of vegetable crisps
SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation
Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched
Digital Twin Management
An additional advantage is the possible reduction of unnecessary waste
Cultivating Engagement: a citizen participation forum on vertical farming
The project will develop a Citizen Participation Forum (CPF) assessing the potential of (indoor) vertical farming (VF) technologies to address some of the major challenges our food systems face
Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
We aim to enlarge plant-based food offerings beyond meat analogues by a novel process combination for structuring protein and fibres obtained also from side-stream materials to develop a range of consumer valued tasty, healthier and sustainably processed alternatives to the currently popular starch based, energy dense products
EIT Food Accelerator Network
Once you have applied for FAN, you will go through a rigorous selection process where you will be judged by a series of experts including successful entrepreneurs, investors and experts from the agriculture and food industries
CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Fruit crop protection is heavily reliant on synthetic chemical pesticides, which can have unwanted side effects on the environment and can leave residues that are perceived to have potential health risks for the producers and consumers
EIT Food Digital Marketplace for Side Streams
The goal of this project is to enable companies worldwide to easily identify candidate side streams for valorisation to catalyse match-making between suppliers and buyers and to build a knowledge base for EIT Food making this European consortium a game changer in the global circular bioeconomy