|‘Green’ or ‘alternative’ protein are general terms used by the food industry to describe proteins that are not derived from traditional meat or dairy sources.
Our approach is different. We are not just looking at how to make pea or soy proteins palatable, instead we are looking at the challenge of using alternative proteins holistically. Our solutions focus on the total eating experience to address all product development needs, which we feel is the “smart” way.
|For the past 5 years, Firmenich has conducted cross-category research, working with external partners, internal experts and new acquisitions, to develop a range of tools and technologies that address the primary challenges associated with taste in non-animal protein including off-notes, flavor binding and release, succulence, texture control, and ingredient interactions during processing. We are creating solutions regardless of application, including vegetarian and vegan options that address the most important element of any food or beverage: taste. Taste remains the most important driver of consumer preference.
|For Good, Naturally|
|Firmenich is committed to not only helping you bring Smart solutions to market but also leading the fight against the larger sustainability issues facing the food industry. We are working hard towards ensuring our growing global population has access to healthy, sustainable, and affordable sources of protein.
We combine outstanding innovation with traditional farming and sourcing, establishing sustainable processes that respect both the plant and the environment.
|The Flexitarian Challenge|
|With the rise of the Flexitarian diet, it is important to not only create tasty solutions for today’s expectations but to anticipate and imagine the food cravings of the future.
Our chef designers are empowered to explore and be inventive with unique and sustainable plant based ingredients. Together, we can create memorable eating experiences that will expand and create new markets for you.