Totally tasty plant-based recipes Open me up and invite a world of diversity to your kitchen.
Consumers from a new generation are searching for plant-based food experiences that offer more. More deliciousness. More nutrition. Find some of the answers to ‘more’ here, with tasty new concepts and innovative technologies for creating sought-after products.
You know what they say: (plant-based food) knowledge is power. Well, this recipe booklet – inspired by our expert teams across the globe – is packed with the know-how to convert innovative ideas into food-based fuel that modern consumers need and love. Along with a deep-rooted understanding of the plant world and expertise in processes, Givaudan’s toolbox includes a wide variety of solutions for crafting plant-based drinks and desserts popping with health benefits and yumminess. Let’s co-create nutritious, delicious, plant-based Food Experiences for healthier and more diverse food choices!
To ensure consumer preference, availability and regulatory compliance in your country, contact your local Givaudan team.
Oat and cashew hot chocolate
Sayonara, coffee creamer! Take some time to discover how my delicious plant-based cashew and cocoa blend uses botanical ginseng to boost the mind.
Me, defined: "A delicious, indulgent hot chocolate that helps fight mental fatigue."
Here’s what I’m made of: Base: water, oat flour, cashew paste, pea and soy proteins, fibres, cocoa powder, sucrose. Simple but sensational. Signature Flavours: vanilla, cashew and cream flavours. Flavour Technologies: maskers, creaminess booster, sweetness modifier. Nutrition: Panax ginseng, chia seed oil, vitamin premix. To feel glorious.
The tech under my hood: I may look soft, creamy and delicious, but there’s also brains behind my good looks. My protein-base masker is one-of-a-kind – so are my natural sweetness modifier and my oat flour. The memorable creamy touch is added thanks to a mouthfeel booster.
Nutritionally nifty: Free from dairy and based on plants such as pea, cashew and soy, I’m packed with healthy ingredients and botanicals like ginseng to help overcome mental fatigue – so your mornings feel just that little bit brighter!
Golden moon chai latte
Oh hey there, lunar visitor. I’m signed off by the baristas and packed with botanical extras. Take a minute to check out my coconut chai latte creamer twist – I’ll rocket your world!
My package description (if I had one): “A dairy-free chai latte full of spice extracts and botanicals for a funky, healthy feel.”
Here’s what I’m made of: Base: coconut milk with zero added sugar and golden moon syrup, sourced naturally (on earth). Syrup: water, honey, turmeric, cinnamon, ginger, clove and black pepper. Colouring: sugar and natural golden yellow colour. (For that moon glow aesthetic).
The tech under my hood: I’m thick and packed with flavour! I feature natural spice extracts (turmeric, cinnamon, ginger, black pepper and clove) to recreate the subtle, spicy note of chai.
Nutritionally nifty: Did you know a large portion of consumers find tea very healthy versus coffee? Well, I’m boosted with botanical extracts – such as turmeric and ginger – which are know to be superb immunity boosters. Time to feel good!
Plant protein cocoa spread I’m a real peas of work! Literally, I’m created using little green vegetables. Learn about how my rich, creamy plant protein and cocoa combination makes for maximum dairy-free goodness.
My creator’s description: “A creamy, low-sugar pea-based cocoa spread providing peace of mind for mums and happiness for kids.”
Here’s what I’m made of: Base: water, fat, pea protein, cocoa powder, sugar, stevia, emulsifiers and gums. Signature flavours: cocoa and hazelnut. Flavour technologies: sweet modifier and bitterness masker – because I’m better, not bitter.
The tech under my hood: My sweet modifier tools help keep a sweet and round sensation while reducing sugar content by 50% (compared to market benchmarks). I’ve got a bitterness masker, too – made from vegetal protein sources to help avoid off-tastes.
Nutritionally nifty: 59%* of global consumers are choosing foods that are less sweet. Which is good for you, because I’m built using plant power with reduced-sugar components. * Source: Health Focus International
Boba-soy yoghurt
I’m a plant-based yogurt with ready-to-eat boba balls for 100% scoop-and-snack satisfaction. Learn more about my indulgent yet healthy attributes.
The chefs call me: “A gleeful, healthy and indulgent plant-based yoghurt inspired by famous Asian boba tea.”
Here’s what I’m made of: Base: soy yogurt, fresh soy milk and cultures. (I’m soy fresh.) Flavours: soy bean and brown sugar flavour. Boba: tapioca pearls.
The tech under my hood: Consider me original. Less about the tech and more about the creativity, I mix tapioca pearls and high-calcium soy yoghurt with brown sugar notes for roundness and pure indulgence.
Nutritionally nifty: The root of my nutrition is this: I come from plants. Why is that soy good? Because soy is packed with calcium and proteins with a high nutritional quality – in fact, the highest level, with a PDCCAAS of 1!
Coconut & orange ripple ice-cream Pea protein. Coconut milk base. Black tea. Orange ripple. Discover how I brought all this together to evolve into something scrumptiously sweet.
My dictionary definition would be: “Delicious, dairy-free black tea ice-cream magnified by a fizzy orange ripple.”
Here’s what I’m made of: Base: coconut milk, pea protein, water, emulsifier and stabiliser, sweetener and tea extract. (I’m just full of positivi-tea.) Signature flavours: tea, cream and orange. Flavour technologies: sweet modifier. Orange ripple: glucose syrup, sugar, pectine, orange juice and citric acid.
The tech under my hood: I’m an expert in non-dairy. My pea base features a vegetable note masker, and I’ve got some added dairy notes to encourage my delectable creamy character. On top of all this, my flavour modifiers boost sweetness (because I’m low sugar).
Nutritionally nifty: Low sugar, low fat, low calorie base and deliciously creamy. What more should I say? You can eat me and eat me and eat me.
Coconutmango pea drink
87%* of plant-based parents think the offering for their children is too limited. Discover why I’m a kids favourite, fortified with nutritionally rich acerola and superbly snackable.
* Source: Plant Attitude and Food for Health studies 2020 Givaudan proprietary research
Mama and Papa describe me as: “A protein-rich mango and pea drink – made for kids.”
Here’s what I’m made of: Base: water, coconut milk, pea proteins, mango puree, pectin, fibres and sucrose. Signature flavour: mango. Flavour technologies: mouthfeel and maskers. Colouring: beta carotene.
The tech under my hood: You’ll be hap-pea to know I’m a great source of protein, especially because nutrition is essential when crafting plant-based products for kids. Considering 69% of kids enjoy mango flavour (based on our proprietary research), I combine this with my pea protein base – making me a healthy snack designed to be sought-after.
Nutritionally nifty: Protein and fibre aside, I’m fortified with acerola, one of nature’s richest sources of vitamin C.
This recipes proudly present a selection of ingredients from the Givaudan Taste, Sense, Nutrition and Health portfolio: Oat and cashew hot chocolate:
oat flour, masker flavour, creaminess boost, sweetness modifier, and vanilla, cashew and cream flavours, Panax ginseng. Golden moon tea:
turmeric, cinnamon, ginger, clove and black pepper, natural yellow colour. Plant protein cocoa spread:
sweet modifier and bitterness masker. Boba soy yoghurt:
Soy bean and brown sugar flavour. Coconut & orange ripple ice-cream:
tea, cream, orange flavours and sweet modifier. Coconut-mango pea drink:
mango puree and mango flavour and beta carotene colour, acerola powder.
Plant Attitude givaudan.com