Discover the Taste of Italy
Fine Charcuterie
Discover the Taste of Italy
Cargill Unveils New Bakery Test Center Facility

Cargill Unveils New Bakery Test Center Facility


SAVAGE, MN
Wednesday, February 5th, 2020

No matter which way you look at it, our industry truly is a hub for innovation—and Cargill is proving this fact ten times over. This week, the food giant announced it is investing $6.4 million to expand its food pilot capabilities at its North American Pilot Development Center in Savage, Minnesota.

Florian Schattenmann, Chief Technology Officer, Cargill“Expanding our piloting capabilities will help us deliver more quickly what matters most to our customers,” Florian Schattenmann, Chief Technology Officer, said in a statement. “It allows us to better partner with our customers to evaluate new raw materials, validate performance specifications, and develop new products through a distinctive continuum of innovation services all located within the Twin Cities.”

Cargill announced it is investing $6.4 million to expand its food pilot capabilities at its North American Pilot Development Center in Savage, Minnesota

According to a press release, the 6,500-square-foot facility will allow the edible oils business to conduct multi-scale, continuous piloting, starting with the refining of new vegetable oils and blends and ending with innovative shortening solutions for breads, cakes, cookies, frying, and more. The facility will also include the following highlights:

  • A refinery pilot plant to create new oils and blends using the latest technologies to produce shortenings that have enhanced functionality for specific customer applications;
  • A state-of-the-art fats and oils crystallization center to process shortening, important for ensuring the right textures in newly designed products; and
  • A lab equipped to rapidly analyze key fats and oils quality parameters.

Sonia Punwani, Global Bakery Category Leader, Cargill“Our expanded pilot facility and our Food Innovation Center together will allow us to more quickly respond to customer requests for samples and test their performance in bakery products,” said Sonia Punwani, Global Bakery Category Leader for Cargill’s edible oils business. “This is a big step forward for us to support bakery innovation with the combination of science, customer intimacy, and market insights.”

The new test kitchen and lab sits adjacent to Cargill’s existing Engineering R&D Lab in Savage. Construction began in April 2019, with the facility expected to be fully operational by late summer 2020.

For more news like this, stay right here with Deli Market News.

Cargill
Topics: