Latest headlines

Cargill expands Food Innovation Center

August 19, 2014
/ Print / Reprints /
ShareMore
/ Text Size+

Cargill expands Food Innovation CenterMinnesota-based Cargill has expanded its Food Innovation Center to develop future foods working side-by-side with customers.

The fully remodeled R&D facility doubled in size to 40,000 square feet in a $5.5 million expansion.

“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.”

According to Cargill, the facility offers retail and food service customers full access to research equipment and the company’s food scientists.

Cargill hopes the facility will help its customers thrive by providing ingredient expertise in the areas of snacks, cereal, bakery, confectionary, convenience, and frying applications.

The Food Innovation Center is the company’s primary R&D facility serving food and beverage manufacturers and food service customers in North America. Similar innovation centers have opened up in Brazil, Kansas, India and Belgium.

Did you enjoy this article? Click here to subscribe to Food Engineering Magazine.

Recent Articles by Jeremy Gerrard

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

Multimedia

Videos

Image Galleries

Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
More Podcasts

Food Engineering

FE October 2014 Cover

2014 October

The October 2014 issue of Food Engineering explores companies that have successfully grappled with "the new business reality" and are coming to terms with it being here to stay. Also, read about the work going on behind the scenes to keep FSMA on track.

Table Of Contents Subscribe

FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?
View Results Poll Archive

THE FOOD ENGINEERING STORE

Food-Authentication-Flyer-(.gif
Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

More Products

Clear Seas Research

Clear Seas ResearchWith 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.

STAY CONNECTED

FE recent tweets

facebook_40.pngtwitter_40px.pngyoutube_40px.png linkedin_40px.pngGoogle +

Food Master

Food Master Cover 2014Food Master 2014 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit www.foodmaster.com to learn more.