A newly opened Culinary Experience Hub in Belgium is allowing Cargill customers from across the EMEA region to solve food formulation challenges and co-create new ingredients and recipes.
The facility, based in Cargill’s R&D sit in Vilvoorde, features a bakery pilot plant, a regional frying centre and a culinary tasting area with capabilities for dairy, beverage, bakery, convenience foods and culinary applications.
“Imagine you’re a Cargill customer trying to identify the best ingredients for consumers. You could hear about an ingredient’s specifications and functionality, and perhaps sample a prototype. Or you could come to Cargill in Vilvoorde to co-create and taste a freshly prepared plate of food products like the consumer would at home or in a restaurant,” says André van der Wulp, Cargill R&D leader in EMEA.
“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.
“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.”
