Bell Flavors & Fragrances EMEA opens culinary centre and office in UK

Bell Flavors & Fragrances EMEA has officially opened its new culinary centre and office space in Ketton, Stamford.

With the new location, Bell said the flavour house strengthens its culinary capabilities and regional reach within the UK market and sets a strong focus on speed to market.

“The new culinary centre and office space incorporates a state-of-the-art test kitchen, meeting space and office facilities”, said Oliver Saalmann, vice president Flavours Division. “With a strong focus on the UK market, this new facility strengthens not only our regional presence – customers will benefit from a faster access to innovative culinary solutions and service.”

Saalmann added that the space will allow Bell to accelerate market oriented products, the ability to explore and develop new concepts and product solutions, host tasting and innovation sessions and increase its expertise in the culinary sector, while keeping track of regional legal implications.

The space also comprises flavour application capabilities in savoury, sweet, dairy and the beverage segments.

It is an inspiring, modern place for ideation and networking and gives the team a creative environment to innovate with flavours, botanical extracts and other food ingredients to create new experiences with a focus on authenticity and clean labelling, Saalmann said.

The official opening ceremony was held on September, 26th and attended by customers and partners, the Bell EMEA management including president Raymond Heinz and vice president Oliver Saalmann, alongside the UK team, Bell’s culinary chef, R&D and marketing team members.

The ceremony was further highlighted by former England and Paralympics GB captain Jack Rutter, who cut the ribbon as a symbol of the official opening. Further to this, Bell invited UK celebrity chef Richard Bainbridge, who accompanied the event with an exclusive food demo, using Bell’s botanical extracts and natural flavours in his culinary creations. Attendees were able to taste varieties such as Benedicts cone including a cod roe emulsion and pickled cucumber or a squash and sage terrine with black garlic and kale.

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