Flavor and fragrance producer Givaudan is teaming up with Bühler, a major supplier of food processing systems, in a development partnership to accelerate market access for innovative food start-up enterprises in Switzerland. The plan is to support budding companies promising to deliver safe, affordable, nutritious and tasty food solutions that, if scaled globally, will contribute to feeding 10 billion people by 2050.
Through this collaboration, Givaudan and Bühler aim to intensify access to knowledge, capabilities and global platforms for food start-ups by hosting and mentoring entrepreneurs at their respective, newly-opened innovation centers in Switzerland. By offering expertise in complementary areas, they hope to provide all the support needed to scale up and commercialize product lines.
“As part of our strategy we are delighted to partner with Bühler to help food start-ups succeed in bringing to market solutions that address our global food challenges. Our brand new Zurich Innovation Centre provides the perfect environment for outstanding start-ups to collaborate and access our technology, expertise and capabilities,” said Fabio Campanile, Givaudan’s head of flavors science and technology.
Of particular interest are solutions in the fields of alternative proteins, sustainable animal feed, food safety, food fraud, authenticity, natural ingredients for food applications (colors, preservatives), flavors, nutrition (particularly fiber, sugar, fat and salt reduction), ingredients with proven health and nutrition benefits, and gentle processing.
Bühler Chief Technology Officer Ian Roberts added: “Our recently inaugurated innovation campus, the CUBIC, with collaboration spaces, laboratories and technology and scale-up facilities complements the new Givaudan facility. With our global presence, sales networks, digital platforms and brand strength we can together offer an unrivalled scale-up partnership for start-ups. We consider that Switzerland can be a global leader in the food and agricultural space and we see this latest collaboration as an example of how we can achieve this.”
