Cargill has opened a new Product Innovation Center in Minneapolis. The new center opened in March and allows bakery customers to collaborate directly with Cargill technology experts, working side-by-side on a wide range of new product initiatives.
It is part of a network of Cargill bakery applications facilities located in North America and Europe (Atlanta; Portland, Ore.; Toronto; and Vilvoorde, Belgium).
The Product Innovation Center is staffed by a team of food scientists with more than 120 years of combined experience in grain-based products. Areas of Cargill bakery expertise include differentiated whole grain breads and sweet goods; healthy fats and oils products; high fiber applications; reduced calorie products with alternative sweeteners; and gluten-free baked goods.
“The center focuses on new product development and R&D to provide solutions to complex technical challenges,” said Bill Atwell, bakery category technical leader, who leads a team with a wide range of experience and education in the food and cereal science, engineering and culinary areas. According to Atwell, the launch of Cargill’s Product Innovation Center reflects the company’s continuing investment in building its bakery category capabilities.
Latest from Quality Assurance & Food Safety
- FDA Releases Produce Regulatory Program Standards
- Invest in People or Risk the System: Darin Detwiler and Catalyst Food Leaders on Building Real Food Safety Culture
- USDA Proposes Increasing Poultry, Pork Line Speeds
- FDA Releases New Traceability Rule Guidance
- TraceGains and iFoodDS Extend Strategic Alliance
- bioMérieux Launches New Platform for Spoiler Risk Management
- SafetyChain Receives SOC 2 Type 2 Certification
- Puratos Acquires Pennsylvania-Based Vör Foods
