Givaudan and the University of California Berkeley have released a new white paper aiming to pave the way for enhanced efficiency in alternative protein, their fifth annual collaboration.

The latest white paper, titled ’10 Alternative Protein Pathways: Opportunities for Greater Efficiency’ outlines key challenges and opportunities on the journey to co-create delicious and nutritious alternative protein experiences.

In a statement announcing the research, flavour and fragrance specialist Givaudan said that opportunities are abound for food producers and retailers to develop sustainable, healthy plant-based protein products that deliver diverse food experiences.

The company has teamed up with UC Berkeley’s Product Development Program to provide practical steps for the industry, offering alt-protein producers ten actionable pathways to address hurdles such as supply chain issues, resource consumption, production scale-up and competitive pricing.

These include identifying ingredient combinations that ensure the best quality and value for food innovators and consumers, and outlining ways to optimise the use of energy, water and other natural resources.

Sudhir Joshi, professor, board member and Product Development Program coach at the University of California Berkeley, said: “Alternative proteins can significantly reduce environmental impact and improve human health. Our findings identified four key areas where producers can focus on improving efficiencies and reducing costs for alternative protein products. These were further divided into specific steps companies can take to mitigate risk, while still making tasty, healthy, and cost-effective products.”

Givaudan’s global protein network includes four hubs dedicated to developing holistic alternative and plant-based food experiences. These enable Givaudan customers to co-create products ensuring they have the right taste, mouthfeel, colour, visual appeal and nutrition to meet consumer preferences.

The company is also launching a Start-up Challenge, selecting five start-ups from around the world to reduce the cost of a standard recipe using the pathways outlined in the white paper, including raw material optimisation, hybrid products, process optimisation and new technology and innovations.

Flavio Garofalo, global director, Culinary & Plant Attitude at Givaudan, said: “In today’s dynamic environment, the key to gaining a competitive edge lies in strategic partnerships. Companies that team up with others to pool their knowledge, expertise and resources will be better placed to spot market opportunities, unlock efficiencies, and scale innovations more quickly.”

He added: “Every year, we join forces with the University of California Berkeley to investigate key topics related to alternative protein. Why do we do it? Because it helps us look at alternative protein in a more holistic way, which puts us in a better position to support our customers.”

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