Givaudan publishes insights from Chef's Council 2019, announces new fat encapsulation technology for plant protein
Givaudan has published initial insights and the first commercial innovation inspired by the fifth savory edition of its global Chef’s Council event – The Protein Challenge.
Held in central London in October, and bringing together top chefs and Givaudan experts from around the world, the event explored new culinary concepts for meat and plant proteins as inspiration to develop the future of food.