Olam Spices & Vegetable Ingredients (Olam S.V.I.), a subsidiary of Olam International and global supplier of garlic, onions, capsicums, tomatoes, spices and specialty vegetables, is launching an innovation and quality center at its Fresno headquarters.
By consolidating research and development teams for dehydrated vegetables, frozen vegetables, tomato products and spices, the company will develop value-added finished products, including sauces and salsas, at the new facility.
“Through the I.Q. center, we can fully integrate product lines and elevate our offering from high-quality commodity ingredients to value-added formulations that include finished sauces and salsas,” said Siva Subramanian, vice-president of Innovation and Quality. “It is specially designed to facilitate learning and collaboration with our clients’ R.&D. and quality teams, external laboratories and universities engaged in research and processing applications.”
The facility builds upon the company’s command of its full supply chain, from origin to market. With close proximity to the company’s agricultural research center, the center includes a product development kitchen, food chemistry lab and microbiology lab.
By consolidating research and development teams for dehydrated vegetables, frozen vegetables, tomato products and spices, the company will develop value-added finished products, including sauces and salsas, at the new facility.
“Through the I.Q. center, we can fully integrate product lines and elevate our offering from high-quality commodity ingredients to value-added formulations that include finished sauces and salsas,” said Siva Subramanian, vice-president of Innovation and Quality. “It is specially designed to facilitate learning and collaboration with our clients’ R.&D. and quality teams, external laboratories and universities engaged in research and processing applications.”
The facility builds upon the company’s command of its full supply chain, from origin to market. With close proximity to the company’s agricultural research center, the center includes a product development kitchen, food chemistry lab and microbiology lab.
