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Agribusiness Cargill Debuts Culinary Experience Hub

November 8, 2019

American agribusiness Cargill is expanding its presence in the EMEA region with a new Culinary Experience Hub at its research and development site in Vilvoorde, Belgium that will help customers to create food formulations and collaborate with the company on ingredients and recipes. 

The Vilvoorde site, the first Culinary Experience center opened by Cargill, contains a bakery pilot plant, regional frying center, and a culinary testing area for the dairy, beverage, bakery, convinence foods, and culinary applications. A professional chef on staff will help customers tweak existing products to meet changing consumer demands and develop new products from the ground up. 

“Imagine you’re a Cargill customer trying to identify the best ingredients for consumer. You hear about an ingredient’s specifications and functionality, and perhaps sample a prototype, Andre van der Wulp, Cargill R&D Leader in EMEA, said in an November 6 press release. “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.”

The firm’s main research and development center in the EMEA region is also in Vilvoorde, housing some 150 scientists and technologists. 

“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,” van der Wulp said. “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.”

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