Ingredients / News

Cargill reveals expanded Innovation Center

Food companies can take a shortcut to innovation at Cargill's fully remodeled, one-of-a-kind research center in Plymouth, Minn.

Cargill Innovation Center
Tim Christensen, Cargill senior food technologist and master baker, works in the company’s recently expanded Food Innovation Center in Plymouth, Minn. Photo provided by Cargill.

Faced with tight margins and tough competition, many food and beverage manufacturers and foodservice companies have very limited R&D resources to come up with the products consumers want.

And that’s where Cargill's newly expanded Food Innovation Center in Plymouth, Minn., comes in. The newly expanded center is a unique environment where the company's own researchers work side-by-side with customers' staff in product research and development.

"We wanted to find the best way to satisfy the product research and development needs of our customers in food and beverage manufacturing and the foodservice industry," says Kerr Dow, Cargill v.p. of global food technology. "So, we designed a facility we believe will promote collaboration, accelerate innovation and help our customers reduce product development cycles."

Completely remodeled and doubled in size, Cargill's Plymouth Food Innovation Center offers retail and foodservice customers full access to state-of-the-art research equipment and the collective knowhow of its food scientists. The result: An innovation environment that reduces product development cycles and improves access to global market insights and technologies.

"This is a one-of-a-kind facility — and we believe it will give our customers a competitive advantage," Dow says.

Cargill will also bring the majority of its North American food and ingredient research staff together in the $5.5-million expansion, which doubled the square footage of the facility from 20,000 sq. ft. to 40,000 sq. ft..

The facility will help Cargill customers thrive by providing extensive ingredient expertise in numerous food categories, including snacks, cereal, bakery, confectionery, convenience, and frying applications.

The Food Innovation Center's highlights include:

  • Presentation space: A collaboration and presentation space that incorporates a fully equipped commercial kitchen for prototype preparation and culinary demonstrations.
  • Applications space: A state-of-the-art frying applications space measuring the performance of various blends of frying oils under controlled conditions.
  • Sensory Facility: A sensory facility housing descriptive analysis panels and consumer/panelist testing booths.
  • Oil research space: Significant oil ingredient development space devoted to R&D for a variety of fats and oils solutions.
  • Snacks, cereal and baking pilot area: A snacks, cereal and baking mix pilot area to scale up bench concepts to replicate production environments.
  • Bakery center: A bakery applications center facility including a host of commercial and specialized baking equipment.

Cargill's Food Innovation Center is the company's primary R&D facility serving food and beverage manufacturers and foodservice customers in North America. It is an integral part of Cargill's network of Global Cargill Innovation Centers, including the European and Latin American Food Innovation Centers.

In the past few years, Cargill opened innovation centers in Campinas, Brazil; Wichita, Kansas; and New Delhi, India; and has expanded its European Research and Development Center in Vilvoorde, Belgium. For more information, visit Cargill.com

Did you enjoy this article? Click here to subscribe to Candy Industry

Recent Articles by Crystal Lindell

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

A Venetian Carnival, a Jelly Belly sculpture and gourmet chocolates! Oh my!

Candy Industry takes you into the French Pastry’s School For the Love of Chocolate event in Chicago, held Feb. 25.

Candy Industry Magazine

October cover

October 2014

Lollipops, candy subscriptions, and more await you in the October issue!
Table Of Contents Subscribe

Confectionary Sales

Are you noticing an increase in confectionery sales that would led you to believe the economy is finally coming back?
View Results Poll Archive

Candy Industry Store

M:\General Shared\__AEC Store Katie Z\AEC Store\Images\Candy Industry\natural-food-flavors-colora.gif
Natural Food Flavors and Colorants

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

More Products

Candy Industry's Kettle Awards

Kettle Awards

Since 1946, Candy Industry magazine has recognized leaders in the U.S. confectionery industry with the highest recognition possible, the Kettle Award. The distinguished recipients have captured this most coveted award by not only excelling within their companies, but by contributing to the greater good of the industry. It’s virtually a who’s who of past and present professionals who have left their mark as confectioners and business mavens. Learn more about the voting process as well as the annual Kettle Awards Ceremony by visiting our Kettle Awards Website

STAY CONNECTED

fb40   twitter 40    youtube40    linked   Google+

Clear Seas Research

Clear SeasWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.