Taste and wellbeing company, Givaudan, and Bühler, a food processing solution specialist, have opened the APAC Protein Innovation Centre.
Located at the Givaudan Woodlands site in Singapore, the Protein Innovation Centre is jointly run and supported by experts from both companies and is connected to a vast network of R&D Innovation Centres in Switzerland and key hubs across the region that enables agile plant-based product development on a global scale.
The 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 expertise in flavour, taste, ingredient and product development.
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 400sqm facility and view live demonstrations, the Innovation Centre is constructed with the end-to-end process of plant-based protein production in mind.
Businesses will also benefit from support throughout the co-creation process, from raw material selection to product development and research, to application, flavour 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 kilogrammes 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.
“Through the Protein Innovation Centre, we aim to create an eco-system that supports start-ups and food businesses in an environment of co-creation,” said Monila Kothari, APAC President, Givaudan Taste & Wellbeing.
“The centre will provide them access to the expertise, networks and technology required to create authentic plant-based protein alternatives that meet consumer needs and expectations.
“By bringing flavour solutions that are vegetarian, vegan, plant-based and natural, as well as technologies such as wet extrusion to Singapore and the region, we are helping to make plant-based foods more delicious, authentic and accessible to business and consumers.”