Cargill hub to help customers solve food formulation challenges
A newly opened Culinary Experience Hub in Belgium is allowing Cargill customers from across the EMEA…A newly opened Culinary Experience Hub in Belgium is allowing Cargill customers from across the EMEA region to solve food formulation challenges and co-create new ingredients and recipes.
The facility, based in Cargill’s R&D sit in Vilvoorde, features a bakery pilot plant, a regional frying centre and a culinary tasting area with capabilities for dairy, beverage, bakery, convenience foods and culinary applications.
“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,” says 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.
“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.”
