After it recently launched its Oakbrook Terrace headquarters, Sara Lee Frozen Bakery opened a 10,000-square-foot R&D innovation center and test kitchen. The goal of the recently constructed Kitchens of Sara Lee facility is to develop new flavors and expand product lines.
“The Kitchens of Sara Lee is a milestone in our journey to becoming the world’s most beloved bakery,” said Craig Bahner, CEO. “This new collaborative space brings our culinary experts together with our sales and marketing team to accelerate our product innovation, anticipate new trends, and create many more irresistible foods for our customers for years to come.”
According to a press release, the marketing and product development teams will work side-by-side with twice the amount of resources dedicated to Sara Lee Frozen Bakery’s brands for the first time in a decade. The innovation center will have a fully-equipped test kitchen, lab, storage, and presentation space. It is also custom designed for customer showcase and co-collaboration.
“Our team has a singular focus on frozen baked goods,” said Judy Lindsey, newly-appointed Research and Development Director. “We now have an incredible kitchen and lab where we can transform fresh ideas into new products and packaging faster and better than ever before. With a space designed for close collaboration with our customers, we will continue to grow and innovate our company’s premier brands.”
Since Sara Lee Frozen Bakery became an independent company in July 2018, Lindsey will lead a team of product innovators and culinary experts that has doubled in size.
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