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
Partner in the following EIT Food projects
The purpose of this activity is to support healthy eating by developing a new food manufacturing technology and B2C business concept for at-site customised production of healthy snacks.
SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations
Reducing sugar consumption is essential for health but a huge challenge for the food industry.
The aim of this project is to make tuber or root-based snacks healthier to meet demand for healthier snacks in developed markets and deliver needed nutrients through commonly consumed foods in developing countries.
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.
Food safety is one of the major concerns in food production. Improving tracking & tracing especially for the management of food safety events can lead to a faster reaction time and elimination of potentially hazardous products, thus prevention of food borne illnesses and loss of lives.
This project puts citizens at the centre of shaping high-tech innovations in food production to become healthier and more sustainable.
Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
Plant-based foods are growing beyond vegan and vegetarians due to the emerging segment of the flexitarians, who seek to reduce animal protein consumption in their daily diet. Most product developments focus on meat or milk analogues.
Partnering with the world-leading corporates & research institutions in the agrifood space
CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Fruit crop protection is heavily dependent on chemical pesticides but consumers and fruit processors are increasingly interested in residue-free fruit.
A substantial part of the food industries' produce ends up to now as waste.