Givaudan, Bühler and Cargill join forces to guide R&D advances in Latin America
July 15, 2022 — Three key global food players, Givaudan, Bühler and Cargill, have formed a consortium in collaboration with the Food Tech Hub LATAM and the Institute of Food Technology (ITAL), to build a food innovation in the city of Campinas, recognized as the technological powers of Brazil.
The “Tropical Food Innovation Lab” will be located at ITAL, in a completely renovated space of 1,300 square meters. The consortium is positioning the new site as a hub in Latin America to connect and develop future sustainable food and beverage products.
Startups, corporations, investors, universities and research institutes will have direct access to high-end technologies for rapid prototyping and connection to the global food tech ecosystem that will drive rapid innovation in the F&B sector.
The opening of the Tropical Food Innovation Lab is scheduled for the first quarter of 2023.
FoodIngredientsFirst contacted the consortium for further feedback on the prototypes to be deployed on the new hub.
Center for rich new culinary ideas
Brazil has the richest plant biodiversity on the planet, distributed in six major biomes and is one of the main food producers in the world. Yet there is still huge potential for healthy and sustainable products, novel foods and reducing food waste, the consortium points out.
The Tropical Food Innovation Lab will include the latest generation of wet and dry extrusion systems for vegetable proteins, as well as beverage processing units.
When complete, the facility will include new application labs and a state-of-the-art demonstration kitchen, where consumers, food scientists, nutritionists, chefs, mixologists and marketers , among other professionals, will work together to create new products that respect the environment.
“Sharing our facilities will enable joint RD&I activities with the aim of establishing tools for the creation of an innovation food ecosystem, as well as technology transfer for the food production sector in order to stimulate socio-economic development”, comments Gisèle Camargo, director of the research program. and Deputy Director of ITAL.
“ITAL, with its almost 60 years of history in Brazil, has become a market reference in research and development as well as in technological support and innovation.
Paulo Silveira, founder of FTH Latam, adds: “This great cooperation around innovation will not only accelerate the creation of new products and food categories, but also new businesses, which will thrive with the sustainable use of Brazilian biodiversity.
Among recent R&D highlights, Givaudan – in collaboration with organic natural products manufacturer, Manus Bio – unveiled BioNootkatone, an ingredient set to make waves in citrus flavors. The companies point out that BioNootkatone meets market demand for an environmentally sustainable, natural and clean citrus flavor.
In May, Givaudan unveiled its new Customer Foresight “future-facing platform”, which will leverage big data, artificial intelligence technology and business expertise to co-create food experiences with customers. That same month, it launched NaNino+, a patent-pending combination of plant-based ingredients and natural flavors that can replace nitrite in processed meat.
Last February, the global flavor house launched its patent-pending PrimeLock+, an integrated solution suitable for vegans that mimics animal fat cells in the development of herbal products.
Among Bühler’s latest developments, the Swiss processing machinery specialist has partnered with Givaudan to accelerate the development and market penetration of new cell-based meat products. Together with Migros Industrie, the titans of industry have formed a new entity – The Cultured Food Innovation Hub – located in the Kemptthal Valley, a “hotbed of innovation and technology” just outside of Zurich.
For Cargill, the leading food and beverage supplier recently strengthened its position in the rapid development of chocolate and consumer-centric gourmet offerings with the inauguration of the Maison du Chocolat – which FoodIngredientsFirst gained exclusive inaugural access to.
The company recently partnered with Spanish start-up Cubiq Foods to scale a cultured fat ingredient for plant-based meat substitutes in the United States. Additionally, it has expanded the processing capabilities of its sweetener factory in Cikande, Indonesia, to “more than double” the production capacity of non-GMO organic tapioca syrup.
By Benjamin Ferrer
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