Givaudan and UC Berkeley release new research on maximising alt-protein efficiency

Givaudan Taste & Wellbeing, the food arm of flavour and fragrance company Givaudan, and the University of California (UC) Berkeley explore how alternative protein (alt-protein) developers can maximise efficiency in their production of new and existing formulations as well as in their operations.

In its research​, the Californian University and company explore the alt-protein industry’s key challenges, such as supply chain issues, resource consumption, production scale-up, and competitive pricing. It also offers ten actionable steps to help alt-protein producers address these threats to business and maximise efficiency.

Slowed down plant performance in 2023

Plant-based meat varieties have struggled to take off in 2023. Marking a year marred with policy confusion and criticism, as this systematic literature review found​, has led to a slowdown in alt-protein promotion rather than its expedition.

In a move that appears to buck the trend, Givaudan and UC Berkeley have come together again to release new research on redefining efficiency in alt-proteins. The new whitepaper considers ten pathways to create more affordable, sustainable plant-based products, signalling their continued focus and hope in a rebooted alt-protein category.

“It’s important to note the alternative protein sector is not immune to the pressures facing the food industry as a whole,” ​Sylvain Jouet, Global Product Manager at Givaudan Taste & Wellbeing, told FoodNavigator. “Growth has slowed, and factors such as high raw material costs, geopolitical issues, inflation, and cost-of-living increases have affected food brands and consumers alike,”​ Jouet continued.