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.
The new institute serves as Lactalis’ North American culinary and sensory channel operations and aims to foster innovation, enhance customer and consumer experiences with the company’s dairy products, and test product quality.
Calbee’s new R&D facility will support the company in bringing Asian-inspired offerings to the mainstream marketplace and expanding Harvest Snaps' presence in the salty snack category.
With more than 50,000 sq. ft. set on an eight-acre campus, the center is designed to foster collaboration, creativity, and the latest in science-based natural food, beverage and nutrition solutions.
The facility is designed to accelerate close collaboration with customers and partners through on-site concepting and solution development across the food and nutrition space.
Chobani House will be home to its global business headquarters, a community kitchen, an innovation center supporting Chobani's, and an incubator lab for emerging NGOs and non-profits who are focused on social impact.
The 16,000-sq.-ft. space includes an upstairs lab area and a blending facility, enhancing the company’s capabilities in applications development, custom blending and packaging services.
