Givaudan and Bühler open Protein Innovation Centre in Singapore

The Centre combines the pilot technology of Bühler’s extrusion and processing equipment with Givaudan’s new culinary facilities and its world-leading expertise in flavor, taste, ingredient, and product development.

At the Centre, customers can develop high-quality products suitable for Asian culinary applications at scale. The facility can produce up to 40 kilograms 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.  

Monila Kothari, APAC President, Givaudan Taste & Wellbeing, says: “We are proud to be part of a partnership that will contribute towards a sustainable food future for Singapore and the APAC region. 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 flavor 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.” 

Ian Roberts, Chief Technology Officer at Bühler, says: “Great tasting and sustainable protein alternatives are an important contributor to feeding 10 billion people sustainably by 2050. The changes that need to happen to our protein value chains prior to that are so deep, they can only be achieved if the various partners of the food ecosystem start working together today.”