A year in review Economic / Governance Environment Social Appendix Innovation capabilities & management Co-creation platforms, fermentation and protein. Finally, digital is also an area During the challenge, start-up companies who registered and Examples of sites designed for co-creation include the Protein of interest where we have seen many potential disruptors. submitted their projects gained visibility in the larger Innovation Centre (PIC) in Singapore and the new Protein Hub sustainable, plant-based protein ecosystem and were able to at our flagship Zurich Innovation Centre in Kemptthal, Givaudan offers technical and market knowledge, science at network and collaborate with others on a similar journey. The Switzerland. The PIC welcomes food processing companies, scale and all the capabilities for development and top 15 start-ups selected in the first round pitched their start-ups and university researchers from across the Asia Pacific commercialisation. Start-ups are nimble and can tap other proposals to partner companies virtually, with 5 companies region keen to co-create plant-based food experiences. The resources from the ecosystem, accelerating their journey and gaining access to the partner companies’ testing and scale up Centre combines the pilot technology of Bühler’s extrusion and execution. Front End Innovation is here to combine these two piloting facilities in Minneapolis. The six-month contest processing equipment with Givaudan’s new culinary facilities worlds for specific innovation areas. involved more than 130 people from 22 companies. and its world-leading expertise in flavour, taste, ingredient and product development. One example is our Cultured Food Innovation Hub, an entity The winner, Nowadays, is a company creating large, label- formed in collaboration with Bühler and Migros to accelerate friendly cuts of plant-based meat that resemble the taste, The Protein Hub builds on Givaudan’s industry leading expertise the development and market penetration of cellular agriculture appearance, and mouth feel of poultry when rehydrated. Using in taste, texture, colours, proteins and ingredients, and provides products. There are many arguments supporting the mass sustainable pea protein and produced via dry extrusion, their the experts, technologies and equipment to help accelerate the suitability of cultured meat, fish and seafood including meat chicken-like full cuts would have a two-year shelf life at development of alternative proteins. Customers can come to the without slaughter or factory farming, a significantly better ambient temperature and would be comparatively priced to Protein Hub to work on all types of applications and every aspect climate impact, no use of antibiotics, and contribution to food poultry counterparts. Plant Ranch was selected as First of the product development process, from initial ideation and security. The Cultured Food Innovation Hub will start Runner-up for their line of flavoured and sustainable Mexican consumer insights to hands-on prototyping sessions – all with operations next year. It will be a self-sustained, standalone plant-based proteins. They will receive three months of the aim of getting products to market quickly. company wholly owned by Givaudan, Bühler, and Migros, mentorship from the partner company of their choice. located in The Valley in Kemptthal, a hotbed of innovation and Front End Innovation technology just outside of Zurich. Front End Innovation (FEI) allows us to expand our innovation capacity. To drive our innovation efforts, we have deployed a Our Scale It Up! challenge with Cargill, Bühler and Puris is worldwide network of partners who are diligently looking for another example of this kind of innovation. In 2021, these four the most promising technology and ingredient opportunities companies teamed up to create an innovation challenge for for Givaudan. We tap into the best innovation hubs in the start-ups in North America focused on alternative protein world, such as San Francisco, Switzerland, Israel, Netherlands, products in the form of plant-based meat and dairy alternatives. China and Singapore. We see an average of 50 opportunities The ‘Scale it up!’ innovation challenge is meant as an per month and will pursue at least 20% through follow-up opportunity for start-ups to get first-class support from leaders conversations and further assessment. in the food value chain. It accelerates and scales their project, product or solution with the support of Bühler, Cargill, This portfolio of potential collaborations gives us opportunities in Givaudan and Puris and their expertise, networks and first- potential new masking tools, new ingredients delivering health class facilities. It is meant to help these companies bring benefits, the next generation of food colorants, texturisers and healthy and planet-friendly products to market more quickly. natural preservatives. We also see opportunities in technology 43 Givaudan — 2021 GRI Sustainability Report