Cargill opens food innovation centres in US and China

Global food company Cargill has opened two major research and development facilities in North America and China, which focuses on continuous improvement and investing in the future of food to meet consumer expectations.

The two new centres join facilities in Brazil, Belgium and China, as well as centres focusing on local food application, animal nutrition research and product development.

Cargill business operations and supply chain corporate senior vice-president Ruth Kimmelshue said: “Consumers are voting with their values on a wide range of quickly emerging food issues.

"We have to anticipate what the world wants to eat and what the future of nutrition is going to look like to help our customers succeed and meet consumer demand. These new R&D facilities will help us do just that.”

In the US, the $25m research and development centre based in Plymouth, Minneapolis, features molecular biology labs, advanced analytical and materials research laboratories, test kitchens and a pilot production plant.

The scientist teams in this facility focus on development of new edible oils products and solutions for bakery, snacks, cereals and foodservice customers.

Kimmelshue further added: “These integrated facilities give Cargill the ability to harness our global expertise in animal protein, refined oils, sweeteners, starches, cocoa, texture solutions and unique flavours in one facility, creating a new R&D footprint in the foodservice market.

“They will serve not only as innovation centres for China and North America, but will help our global community meet ever changing demands of modern consumers for taste, nutrition and safety.”

Nearly 25 scientists will be working towards creating innovative menu solutions that combine consumer insights, trend forecasts and culinary expertise to serve as the incubator for future tastes.

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Image: Cargill invests in two food innovation centres. Photo: courtesy of Cargill.