At the Science & Innovation Center, bakery and snack manufacturers work with RBS experts to develop new products, optimize processes, address manufacturing challenges and prepare for commercial-scale production.
Designed to complement Symrise’s existing capabilities, the space enables more agile, hands-on collaboration and rapid prototyping in an immersive environment.
Located in Toamasina —
near vanilla growing areas and post-harvest processing activities —
the 650-square-meter center brings together lab analysis, extraction, flavor creation and application development in a single site.
EIC Alyse Thompson-Richards recaps some recent plant openings and expansions in the food and beverage industry, including Little Sesame’s new plant, InnovAsian’s frozen food facility, Charcuterie Artisans’ innovation center, BRIDOR’s expansion, M2 Ingredients’ innovation center and Boh Bah’s production facility.
The M2 Center of Innovation brings together functional mushroom R&D teams and a purpose-built facility to support brands developing foods, beverages and supplements across formats.
With capacity available across manufacturing locations in Rhode Island, Iowa and Utah and the Innovation Center open, Charcuterie Artisans is actively seeking partners ready to capitalize on the category’s momentum.
Spanning nearly 150,000 sq. ft., the Barilla Innovation & Technology Experience is designed as a global hub to foster development across the group’s portfolio.
The renovation increases T. Hasegawa’s flavor innovation facilities by more than 50%, part of the company’s strategy of investing in its U.S. operations to bolster flavor development and manufacturing in North America.
