Cargill opens new Culinary Hub
Cargill has opened a Culinary Experience Hub at its research & development site in Vilvoorde, Belgium. Customers from across the EMEA (Europe, Middle East and Africa) region can solve their food formulation challenges and co-create new ingredients and recipes alongside Cargill’s food experts. The facility features a bakery pilot plant, a regional frying center and a culinary tasting area with capabilities for dairy, beverage, bakery, convenience foods and culinary applications.
The Vilvoorde centre is specialised in research and development into new food ingredients and recipes, and works with customers to either adapt existing products to evolving consumer demands, or to develop new products from scratch.
“Imagine you’re a Cargill customer trying to identify the best ingredients for consumers. You could hear about an ingredient’s specifications and functionality, and perhaps sample a prototype. Or you could come to Cargill in Vilvoorde to co-create and taste a freshly prepared plate of food products like the consumer would at home or in a restaurant,” said André van der Wulp, Cargill R&D leader in EMEA.
“Cargill’s Vilvoorde Culinary Experience Hub houses a team of culinary experts and chefs that collaborate with customers to develop on-the-spot innovative solutions that specifically address the challenges and demands of consumers,” van der Wulp said. “Our quality products combined with a dash of culinary creativity help us and our customers come up with new, on-trend food solutions that don’t compromise on taste, quality and affordability.”
The Vilvoorde Culinary Experience Hub is closely linked to a network of innovation centers that provide R&D, applications and technical service support to customers around the world, which places the company in close contact with evolving trends in local markets, allowing customers to tailor products to local market tastes.