A recent expansion at Cargill's European Research and Development Centre in Vilvoorde, Belgium, will help drive food, beverage and feed product innovation for CPGs, foodservice operators and retailers worldwide.
Cargill's European Research and Development Centre in Vilvoorde, Belgium adds 53,000 square feet of innovation space where 145 Cargill food scientists and technologists work with food and beverage manufacturers.
The USD$12 million expansion features a new state-of-the-art pilot plant, adding 53,000 square feet of innovation space where 145 Cargill food scientists and technologists work with food and beverage manufacturers to develop new ingredients, refine product formulations and test new manufacturing processes.
"This investment will help us maintain and grow our leading research and development capabilities and shows Cargill's continuing commitment to sustainable growth through innovation," said Didier Bonnet, Cargill Global Food Research Leader.
The site's expansion features new equipment that enables Cargill's customers to scale-up next-generation ingredients used in a wide-range of products in categories such as bakery, beverage, confectionery, snacks and dairy.
"Food and beverage manufacturers are challenged to drive growth through product innovation while keeping costs in check," said Adam Waehner, Cargill Assistant Vice President, Technical Services Leader. "The expansion of our Vilvoorde facility will help our customers shorten product development cycles and optimise costs. Customers with geographic growth plans will benefit by having access to Cargill's global network of research and development."
