It’s said “too many cooks spoil the broth.” Yet today’s reality is that two heads often are better than one—and that adage applies to processors developing anything from soups to stand-up pouch entrees.
It might not be apparent in annual capital expenditure and construction reports but food ingredient suppliers are investing millions in new R&D labs and culinary centers. While food and beverage manufacturers trim research personnel and channel funds elsewhere, suppliers are stepping up to support the next generation of new product launches.
Come take a peek at some of the best and newest facilities that create an environment for rapid product development, an environment of marketplace success and keep that energy and exhilaration alive.
Bunge North America, the North American operating arm of Bunge Limited, announces the expansion of its Bunge Ingredient Innovation Center (BIIC) for Edible Oils & Carbohydrates in Bradley, Ill., to include a state-of-the-art Culinary Center that opened this July 2012.
Known as one of the industry’s leading texture experts, Ingredion underscores this position with its Texture Center for Excellence located in Bridgewater, N.J. The Texture Center of Excellence is built on a strong foundation of expertise, with four main pillars supporting its work.
Roquette America held the grand opening of its Customer Innovation Center, a state-of-the-art facility in Geneva, Illinois, last September. With a culinary demonstration kitchen, application and analytical laboratories, and an auditorium for Roquette® University courses, the building was designed and built for customers, but Roquette’s other great investment—its employees—truly bring it to life.
Novel technologies thrive in an open environment and Tate & Lyle has created the perfect setting for success to flourish in its new Commercial and Food Innovation Center, a state-of-the-art 110,000-square-foot facility that celebrated its grand opening in June.