Cargill is investing $6.4 million to expand its food pilot capabilities at its North American Pilot Development Center in Savage, Minn., enabling bakery customers to increase their speed to market with new products. The new 6,500-square-foot facility will allow the edible oils business to conduct multiscale, continuous piloting, starting with the refining of new vegetable oils and blends and ending with innovative shortening solutions for breads, cakes, cookies, frying, and other uses. Other food ingredients, including those used for confectionery products and infant nutrition, can be piloted at the site as well.
“Expanding our piloting capabilities will help us deliver more quickly what matters most to our customers,” said Florian Schattenmann, chief technology officer, Cargill. “It allows us to better partner with our customers to evaluate new raw materials, validate performance specifications, and develop new products through a distinctive continuum of innovation services all located within the Twin Cities.”
Construction of the new facility, which sits adjacent to Cargill’s existing Engineering R&D Lab in Savage, began in April 2019 and is expected to be fully operational in late summer 2020. The new center complements Cargill’s Minneapolis Research and Development Center and Cargill Food Innovation Center.
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