Cargill invests in food innovation centers to meet consumer demands now and in the future
Investment in food, nutrition and food safety will help customers anticipate market forces and shifting consumer values
Cargill demonstrated an intensified commitment to innovation in food, nutrition and food safety during the final two months of 2016. The company opened two major R&D facilities in November and December—one in North America and one in China—focused on continuous improvement and investing in the future of food to meet shifting consumer expectations. These two new centers join regional food research and innovation centers in Campinas, Brazil; Vilvoorde, Belgium; Beijing, China; and Wichita, Kan., as well as local food application facilities, animal nutrition research centers and product development centers around the world.
"Consumers are voting with their values on a wide range of quickly emerging food issues," said Ruth Kimmelshue, corporate senior vice president for Business Operations and Supply Chain at Cargill. "We have to anticipate what the world wants to eat and what the future of nutrition is going to look like to help our customers succeed and meet consumer demand. These new R&D facilities will help us do just that."