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.
“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.”
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:
“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.
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