Meet the R&D “Speakeasy” You Didn’t Know You Needed

Imagine a private space where bold ideas collide and culinary boundaries blur—where consumer insights spark creativity and “what-if” ideas become market-ready realities almost overnight. Think of it as an innovation speakeasy you can slip into with a knock.

Givaudan positions itself as just that kind of partner: a premium partner that foodservice operators didn’t know they needed. “But once you find us, you’ll never want to run a menu cycle alone again,” says Diane Matheson, marketing category manager.

With 250 years of flavor expertise, “We are the world’s leading company in taste and well-being,” she continues. “We’re often referred to as a ‘flavor house,’ but we are more than that. We combine deep sensory science with culinary artistry and marketing insights, offering foodservice operators not just ingredients but end-to-end innovation support.”

Matheson notes a persistent industry myth—that innovation must always move through a co-manufacturer. “While many suppliers can deliver a version of an existing product, Givaudan acts as a co-creation partner. We’re bringing global insight, market trend forecasting, consumer research and creative chefs together to create truly differentiated menu items.”

CO-CREATION, NO LIMITS

Givaudan partners directly with operators, menu developers and chefs to accelerate innovation at any scale. Its catalog includes tested flavor formulations that serve brands prioritizing speed, consistency and cost efficiency.

For operators pursuing standout signature items aligned with brand identity, Givaudan’s custom solutions approach delivers the full “innovation speakeasy” experience. “Custom solutions are entirely new creations built from scratch in collaboration with the operator, tailored to brand personality, menu strategy, regional preferences and sensory goals, while ensuring feasibility and scalability,” explains Matheson. “Custom solutions go far beyond simply adjusting an existing flavor; they incorporate a unique sensory signature that can become a part of the brand’s identity.”

Central to the process is Givaudan’s philosophy of taste. “Our process begins with understanding taste as part of the wider world of sensory experience. Taste is more than flavor; it’s an emotional and cultural connection,” says Matheson. “Beyond flavor, we consider how aroma, texture, visual appeal and sound influence perception and emotion. Working with operators, we design experiences that connect with mood and memory — bringing together sensory pleasure and functional value like efficiency or nutrition.”

Collaboration unfolds through co‑creation workshops where chefs, flavorists, marketers and innovation experts team up with operators to turn vision into prototypes. “The sky’s the limit. You tell us you want something to taste like summer rain? We can do that.” Final concepts are refined for scale and quality, and support flexes to each client’s structure. “We meet partners where they are,” says Matheson.

PROOF OF POSSIBILITY

Seeing Givaudan’s approach in action makes its advantages clear. Matheson shares a number of examples that bring co‑creation to life.

“A top 10 QSR beverage brand came to us looking for a summer shake that would break from their usual flavor lineup,” she recounts. “The brief? Bold, fun, fresh—but without slowing production or adding complexity for their network of manufacturing partners.”

Guided by consumer insights, global flavor forecasts and rapid prototyping labs, Givaudan found the sweet spot. “Trends pointed to a surge in tropical dessert nostalgia and a golden opportunity for coconut as a frozen beverage hero,” Matheson says. “Within days, our team delivered three custom profiles, each engineered for their exact cost and operational specs—ready to slot seamlessly into their existing processes.”

The result: a nationwide launch in 45 days that doubled the brand’s previous summer LTO sales. “Weeks were shaved off the concept-to-launch timeline,” notes Matheson.

In another collaboration, a national sandwich chain asked for a craveable hot sauce unlike anything in QSR. “We started with our global flavor mapping process and spotted a clear shift consumers were chasing: layered heat,” says Matheson. “From there, we played with guava, passionfruit and peach bases, pairing each with different chile varietals.” The standout: guava‑fermented chile.

The reaction? “Social mentions took off, and the sauce quickly became a talking point to attract attention from consumers,” reports Matheson.

A third project aimed at visual impact. “For a smoothie-focused brand, we were challenged to create a limited-time blend that was both nutrient-packed and a total showstopper,” recalls Matheson. “Our insights team saw a big opportunity in the naturally vivid purples and blues exploding across social feeds.” The result was a botanical violet smoothie base that lifted afternoon sales and drove weeks of user-generated buzz.

Today’s foodservice landscape demands rapid, distinctive differentiation. With Givaudan, bold ideas move from napkin sketch to scalable solution at speed.

Want to learn more about working directly with Givaudan, the flavor innovation partner you didn’t know you needed? Click here to get started.