Cargill opens a culinary R&D facility in Belgium
Cargill has opened a Culinary Experience Hub in its R&D site in Vilvoorde, Belgium, to better serve its customers across the EMEA (Europe, Middle East, and Africa) region.
Cargill has opened a Culinary Experience Hub in its R&D site in Vilvoorde, Belgium, to better serve its customers across the EMEA (Europe, Middle East, and Africa) region. 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.
“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,” said André van der Wulp, Cargill R&D leader in EMEA. “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 in Cargill’s European R&D Center, the company’s primary research and development center serving the EMEA region. It is closely linked to a network of innovation centers that provide R&D, applications, and technical service support to customers around the world. The center in Vilvoorde employs over 150 scientists and technologists.
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