Minneapolis / MN. (cg) Cargill Inc. is expanding its capabilities to serve the baking industry with the opening of a new Product Innovation Centre in Minneapolis, Minnesota. The new centre opened in March and allows bakery customers to collaborate directly with Cargill technology experts. It is part of a network of Cargill bakery applications facilities located in North America and Europe – Atlanta (US-Georgia), Portland (US-Oregon), Toronto (CA-Ontario) and Vilvoorde (EU-Belgium).
The Product Innovation Centre is staffed by a team of food scientists with more than 120 years of combined experience in grain-based products. Areas of Cargill bakery expertise include differentiated whole grain breads and sweet goods; healthy fats and oils products; high fiber applications; reduced calorie products with alternative sweeteners; and gluten-free baked goods. «The centre focuses on new product development and R+D to provide solutions to complex technical challenges», said Bill Atwell, Bakery Category Technical Leader, who leads a team with a wide range of experience and education in the food and cereal science, engineering and culinary areas. According to Atwell, the launch of Cargill´s Product Innovation Centre reflects the company´s continuing investment in building its bakery category capabilities.
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