Protein Innovation Centre , Singapore

The Innovation Centre is a collaborative project between Bühler and Givaudan. It will welcome food processing companies, start-ups and university researchers looking to develop novel plant-based food products. Bühler’s equipment and processing expertise combined with Givaudan’s flavor, taste, ingredient, and product development expertise create a unique offering and synergy that will be greatly advantageous to those developing new products, particularly when using wet or dry extrusion.

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Dr. Aparna Venkatesh, Collaborative Innovation Lead, Buhler Southeast Asia

At our Protein Innovation Center, we focus a lot on the sustainable proteins space through the solutions we offer. In product development, we help customers understand formulations, and improve taste and texture through prototyping. What makes this facility unique is that we localize the products to the Asian palate. It has been very exciting to be part of this journey with our customers and to eventually see their products in the market!

Dr. Aparna Venkatesh

Our playground for Asia's plant-based food manufacturers

30+

companies

Fully open since 2021, the innovation center has helped to support 30+ companies in developing plant-based products.

50

kg per hour of output

Manufacturers can test their plant-based meat recipe at scale on Bühler technology producing from 30 up to 50

3

alternative processes

The innovation centre will support support companies in producing milk analogues and both wet and dry alternative protein textrudates.

30+

companies

Fully open since 2021, the innovation center has helped to support 30+ companies in developing plant-based products.

50

kg per hour of output

Manufacturers can test their plant-based meat recipe at scale on Bühler technology producing from 30 up to 50

3

alternative processes

The innovation centre will support support companies in producing milk analogues and both wet and dry alternative protein textrudates.

Location Highlights

Bühler's Innovation Centre for the region

Located in Singapore, at the heart of Southeast Asia

Our Innovation Center for Plant-Based Food is able to draw from the vibrant population diversity to develop new innovative products in Asia, for Asian populations, using protein-rich ingredients available in the region.

Partnership between Bühler and Givaudan

Accelerating innovation

The facility is supported by experts from both Givaudan and Bühler, with combined experience of over 50 years in extrusion and food product development.

Pilot-plant capacity extruder and cooling-die

Ensure scalability of your product

With its pilot-plant capacity extruder and cooling-die, we ensure both wet and try products created at the Innovation Centre could be replicated on larger industrial lines.

Protein Aeraion Technology

Paving the way to tastier meat alternatives

Buhler protein aeration technology improves the bite, mouhfeel and color through gas injection and enables better marination from the microporous structure of the product.

Meat alternatives to feed the World

Our innovation center is the perfect place to create alternative foods and ingredients. From meat substitutes, modified flours, starches and breadcrumbs, to upcycling side streams, we are at the heart of alternative proteins and food ingredient processing.

Meat alternatives to feed the World

Our innovation center is the perfect place to create alternative foods and ingredients. From meat substitutes, modified flours, starches and breadcrumbs, to upcycling side streams, we are at the heart of alternative proteins and food ingredient processing.

Process oats and ancient grains into delicious foods

Transform oats, spelt, quinoa and several ancient grains into flours, bran, breaks, flakes, breakfast cereals and a myriad of extruded products. Our integrated lines cover the whole process from cleaning, grading, and kilning, to flaking, grinding, mixing and extruding. Create easy-to-digest products with a good taste and long shelf life.

Process oats and ancient grains into delicious foods

Transform oats, spelt, quinoa and several ancient grains into flours, bran, breaks, flakes, breakfast cereals and a myriad of extruded products. Our integrated lines cover the whole process from cleaning, grading, and kilning, to flaking, grinding, mixing and extruding. Create easy-to-digest products with a good taste and long shelf life.

Resources

Brochure - Singapore Innovation Centre

Events and Trainings

Past Events

Plant-based meat in Southeast Asia: A market, ingredient and processing perspective

event site

Feel the pulses! How peas and beans are shaking the food industry

event site

Ramping up nuts processes without food safety compromises

event site

Upcoming Events

Plant to plate, Course

event site

Meet the Team

Regional Head of Technology, Bhuler

Christian Carrillo

Design of food manufacturing processes for Buhler's industrial solutions, over 20 years of experience developing impactful manufacturing processes.

Regional Product Manager, Givaudan

Laveena Vaz

Flavour experience, Product technology development and localization, Chef and culinary experience.

PIC Specialist, Buhler

Melita Brainta

Plant-based food scientist with over 2 years of experience, Experience in translating lab-scale research into pilot and full-scale commercial operations.

Technologist, Buhler

Adel Alkaff

High and low moisture extrusion processes, planning and execution of extrusion trials, development and improvement of products, extrusion technology experience.

Technologist, Buhler

Eric Ngo

High and low moisture extrusion processes, development and improvement of products, Over 20 years of experience developing food manufacturing processes.