18 Oct 2017 — Leader in flavors, Givaudan, has announced new flavor and taste solutions which will enhance the perception of freshness in convenience foods. A range of seven top notes and taste solutions is being launched in phase one of the company’s FreezeFrame innovation: lime, lemon, asparagus, lettuce, basil, coriander/cilantro and parsley. According to Givaudan, this new freshness technology revitalizes convenience foods by making dishes taste like they were prepared just moments earlier. A second phase is already under development and will be available later this year.
Delivering the perception that fresh ingredients have just been cut and added to the dish, this innovation is a direct response to strong consumer demand for fresh foods and eating experiences and is intended to revitalize the taste of processed foods.
Fabio Campanile, Global Head of Science & Technology, Flavour Division at Givaudan explains: “This innovative approach was developed following our last Chef’s Council event in New York, where together with some of the world’s leading chefs we explored what constitutes a freshly prepared eating experience.”
“This enabled us to ‘de-code’ what the perception of freshness means, and translates the taste of freshly prepared food into flavor solutions for convenience foods.”
Designed to be incorporated into Givaudan’s existing flavor solutions, to ‘lift’ the profile with a hint of freshness, the new capabilities will deliver a step change in the eating experience of convenience foods.
Freshly cut herbs are often used as a final ingredient to a dish just before serving, to add the desired burst of freshness. Capturing this ‘first burst’ of freshness from freshly prepared herbs, vegetables and citrus fruits for convenience foods has been a challenge, as evaporation, oxidation or enzymatic degradation make catching the headspace to recreate the flavor difficult.
“We have overcome these issues by using our FreezeFrame technology,” said Campanile. “This technique prevents the evaporation, oxidation or enzymatic degradation of key freshness molecules to give us a more accurate analysis and capture the unique top notes.”
“Our freshness solutions will help customers enhance the eating experience of their products by adding a fresh element to the flavor.”
The second phase of solutions, comprising chive, cucumber, ginger, lemongrass and Thai basil, is currently under development. Watch this space!
You can view a video from Givaudan here.
11 Oct 2017 — In the first nine months of 2017, Givaudan recorded sales of CHF 3,757 million (US$3,854 million), an increase of 3.5 percent on a like-for-like basis and 6.8 percent in Swiss francs compared to the previous year. The company’s Flavor Division sales were CHF 2,017 million (US$2,069 million), an increase of 4.7 percent on a like-for-like basis and an increase of 10.9 percent in Swiss Francs (CHF).
21 Sep 2017 — Givaudan is acquiring Centroflora Nutra, the Nutrition Division of Centroflora Group, as part of its 2020 strategy to strengthen its global offering of natural extract ingredients and further develop its presence in Brazil. Centroflora Nutra manufactures botanical extracts and dehydrated fruits for the food, beverage and consumer goods sectors. It offers a wide variety of plant extracts from various regions of the world, with a particular focus on those from the great biodiversity of Brazil.
01 Sep 2017 — Givaudan has completed the acquisition of Vika B.V. in a bid to bolster its portfolio of natural dairy solutions. Vika offers a range of natural dairy ingredients and stocks, as well as meat and plant based extracts to customers in the food and beverage industry. Givaudan announced its intent to acquire Vika in July 2017. You can read the FoodIngredientsFirst article here.
Food Ingredients News
21 Aug 2017 — The University of California, Berkeley is creating a new Alternative Meats Lab (alt.meat lab) “to give students a leg up on a trillion-dollar market opportunity: transforming the meat industry.” The lab at Berkeley will use the latest technology tools and techniques to engineer plant-based meat alternatives – with animal meat-eaters as the target market.
07 Aug 2017 — Givaudan has announced the exclusive new distribution partnership with IMCD, a leading distributor of specialty chemicals and food ingredients. The partnership is set to provide more food and beverage manufacturers across Western Europe access to Givaudan’s flavor technology, expertise and inspiration through IMCD’s flavor team.