Nutrition & Wellbeing
Flexitarian Challenge
Consumers have spoken: they are keen to change to less meat, yet three are significant tensions preventing them.
Firmenich & Campus have brought together a multidisciplinary team led by our Chef Designers to create the future in plant protein dishes to address these tensions in order to expand and create new markets for you.

Addressing the Tensions of the Flexitarian Consumer
Firmenich conducted a comprehensive qualitative digital ethnography study to unlock the tensions that consumers face when aiming to reduce their meat intake. Food & Beverages companies must help people overcome these challenges before a change in diet and a flexitarian lifestyle can become mainstream. Below is an introduction to what we learned:
New, Yet Familiar Eating Experiences
While much attention has been given to meat analogs such as burgers and nuggets, there are many dishes which can be re-envisioned using plant proteins. Here are just some examples of how you can help consumers "avoid the rut":
Alternative Protein
Smart Solutions for the Future of Protein
We are constantly working with global experts, chefs and our customers to advance innovative green protein solutions that are nutritious, tasty and sustainable. We are promoting alternative proteins and putting them center of plate, catalyzing a shift toward more sustainable protein production and consumption to enhance wellbeing for all. Our solutions offer limitless possibilities in creating vegetarian and vegan alternatives to traditional meat and dairy based products in savory, sweet and beverages. We focus on the total eating experience to address all product development needs holistically, which we feel is the “smart” way.

Chef Collaboration
Culinary Anthropology
The Culinary Anthropology experience allows you to directly collaborate with forward-thinking chefs to accelerate innovation through creative ideation and rapid-prototyping.
