Future Food Tech announces two innovative challenges in collaboration with Danone North America and Givaudan – vegconomist

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Future Food Tech invites startups to present solutions that improve the texture and functionality of plant-based cheese or natural ingredients for use in foods that support immunity, energy and sleep. Registrations are open until January 31 at this link.

Oliver Katz, Future Food-Tech Conference Producer says, “We are delighted to work with Danone North America and Givaudan to launch these Innovation Challenges to highlight and scale solutions to some of the most fundamental challenges facing food manufacturers.

“The challenges of innovation offer start-ups the opportunity to collaborate with business leaders and access high-level support, skills and facilities to scale their solutions. We look forward to hearing from a wide range of ambitious start-ups how they intend to address these two major challenges. “

© Future Food-Tech SummitDANONE NORTH AMERICA CHALLENGE: Technologies to improve the texture and melting properties of plant-based cheese

Danone North America is expanding its category of plant-based cheeses and one of the main challenges is providing the texture and melting properties associated with traditional dairy products.

Its innovation and research and development team is looking for technologies that offer more functionality to cheese alternatives by replicating its elongation and melting properties. Danone North America is interested in shredded or sliced ​​cheeses like mozzarella or cheddar, rather than artisanal cheeses.

It is looking for technologies that are both ready to be applied in the short term, such as plant-based extrusion, as well as microbial fermentation and cell culture which are likely to be implemented in the medium and long term. Candidates should, at a minimum, have proof of principle and prototypes.

© Future Food-Tech

Takoua Debeche, Chief Research and Innovation Officer at Danone North America, says, “Danone North America is a leader in plant-based food and beverage, including the growing cheese alternative category with our So Delicious Dairy Free and Follow brands. Your Heart. Plant-based cheese alternatives are also one of the most technically challenging categories when it comes to milk alternatives, especially when it comes to stretch and melt because casein is the only protein known to provide such features. excited to partner with Future Food-Tech on new and innovative ways to solve this challenge collaboratively and see business ideas coming to the fore. “

GIVAUDAN CHALLENGE: Natural ingredients that support immunity, energy and sleep

For consumers around the world, health takes center stage, with challenges ranging from pandemics and stress to pressure on performance both at work and at home.

Givaudan Taste & Wellbeing is committed to supporting all aspects of health with its Health Essentials and Wellness Essentials, a selection of natural solutions that meet many of today’s most common health needs, including support for the immune system, the mind, energy and well-being.

© Future Food-Tech

In this challenge Givaudan is looking for science-led start-ups who are working on clean, natural ingredients for use in food that support consumers by boosting immunity, energy and sleep.

He is more interested in companies that, at a minimum, have proof of principle and prototypes, and his preference is for companies that are clinically supported.

Fabio Campanile, Givaudan’s Global Head of Science & Technology, Taste & Wellbeing, comments: “The creative thinking that leads to true innovation depends on collaboration and co-creation and we have found that this mindset works beautifully between Givaudan and start-ups. . Together, we are able to go farther faster and often better. We have been collaborating with Future Food-Tech for several years and we know that this is the right place to pose a challenge focused on the development of ingredients that help strengthen immunity, mind, energy and sleep ”.

IN-DEPTH WEBINAR ON JANUARY 13TH

Join Takoua Debeche, Chief Research and Innovation Officer of Danone North America, Alexandre Bastos, Head of Front End Innovation – Taste & Wellbeing and Emilie Fromentin, Head of Explore Health & Nutrition – Taste & Wellbeing in Givaudan on Thursday 13 January as they take part in a free live webinar, discussing the challenges of innovation, their innovation priorities in the company, and answering questions from the live online audience before the deadline for submitting the challenge on Monday 31 January.

The webinar is open to all: register now at: www.crowdcast.io/e/future-food-tech

TIMELINE OF INNOVATION CHALLENGES:

Registration opens: Thursday 9 December

Webinar on the challenges of innovation: Thursday 13 January

Application deadline: Monday 31 January

Final launches and winner crowned at Future Food-Tech, San Francisco: March 24-25, 2022

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