Food companies can take a shortcut to innovation at Cargill's fully remodeled research center in Plymouth, MN.
The $5.5 million expansion doubled the square footage of the facility, dubbed the Plymouth Food Innovation Center, from 20,000 to 40,000.
The facility offers retail and foodservice customers full access to state-of-the-art research equipment and the collective knowhow of its food scientists to quicken product development cycles and improves access to global market insights and technologies. The facility’s ingredient expertise spans snacks, cereal, bakery, confectionery, convenience, and frying applications
"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 food service industry," said Kerr Dow, Cargill vice president of global food technology.
"So, we designed a facility we believe will promote collaboration, accelerate innovation and help our customers reduce product development cycles."