Givaudan has inaugurated a new digital factory in Paris, as the company aims to accelerate its digital transformation and anticipate future flavour and fragrance trends.
The digital factory is a project accelerator that brings together Givaudan’s experts, partners and customers from all over the world to explore new ways to transform its business and drive opportunities.
Givaudan’s new digital factory is located next to Station F, one of the biggest start-up campuses in the world.
Gilles Andrier, Givaudan CEO, said: “Innovation has always been at the heart of our strategy. In the past few years, we have successfully piloted the potential of artificial intelligence, big data and emerging technologies.
“The launch of our Digital Factory will help us to accelerate these digital opportunities and further expand into new spaces as we continue shaping the future of our industry by leading the way into the next era of customer experience.”
Fabien Jaunault, head of information management and technology, added: “The Digital Factory is a place to inspire, ideate, and accelerate initiatives in an environment that stimulates a mindset of innovation and encourages thinking beyond current ways of working.”
Earlier this month, the company’s flavours division opened a new CHF 1.2 million ($1.22 million) technical and commercial centre in Casablanca, Morocco.
Givaudan said that the facility would allow it to offer a full range of flavour application capabilities in one location in Morocco for the first time, serving customers in the savoury, beverages, sweet goods, dairy and snacks segments.
Source: FoodBev
International Flavors & Fragrances (IFF) has announced the appointment of Frank Clyburn as CEO and member of the board of directors, effective 14 February 2022. Clyburn, who will step down from his position as executive VP and president of human health at Merck & Co, succeeds current IFF CEO Andreas Fibig
Jack Link’s-owned meat snacking brand Peperami has launched new chorizo five-packs to add to its extensive snack portfolio. The new chorizo sticks are made with 100% pork, packed with protein, contain 99 calories and are unpasteurised to maintain a fuller flavour — providing a shelf life of over six months.
While foam is certainly desirable in the bathtub or on beer, preventing foam – for example in industrial processes – is a much-discussed topic. A team of researchers at the Max Planck Institute for Polymer Research has now shown that so-called “superamphiphobic surfaces” can be used to prevent foaming.
