Campbell Soup Co. has opened a new 34,000-sq-ft Pepperidge Farm innovation center located at the company’s headquarters in Norwalk, Conn. Campbell invested more than $30 million in the project, reflecting its strategy to drive continued growth and innovation in its global baking and snacking portfolio, the company’s second-largest reporting segment.
“Campbell is committed to driving sustainable, profitable net sales growth through consumer-focused innovation,” said Denise Morrison, President and CEO, Campbell Soup Co. “Our investment in the new Pepperidge Farm innovation center will help accelerate the rate of new product development across our baking and snacking portfolio. This new building is a visible recognition of Pepperidge Farm’s long history of successful innovation, as well as our commitment to delivering the next generation of new products for consumers.”
The innovation center houses a pilot plant with product development and testing lines; culinary kitchens, including a “broadcast-type” culinary demonstration kitchen; and scientific labs and meeting rooms. The center was designed as an environmentally-friendly, LEED-certified “green” building and employs a variety of energy efficiency, water conservation, and daylight harvesting techniques. Recycled building materials were used in the construction.
In honor of its recently retired President of Pepperidge Farm, Campbell named the two-story glass-enclosed structure The Patrick J. Callaghan Innovation Center. Callaghan’s career at Pepperidge Farm spanned 33 years. He served as President from 2006 until Aug. 1, 2012.