KUALA LUMPUR, Nov 21 (Bernama) -- Cargill is enhancing its Singapore Innovation Center with support from the Singapore Economic Development Board (EDB) and Enterprise Singapore to advance food innovation, further contributing to Asia’s vibrant food ecosystem.
Set to be completed by early 2025, the enhancements will enable Cargill to better collaborate with its food manufacturing, foodservice and retail customers in Singapore and across the region.
Cargill Chief Technology Officer and Vice President of R&D and Innovation, Florian Schattenmann said Singapore’s reputation as a global food innovation hub, supported by talent, technology, and policies, makes it an ideal location for these enhancements.
“We are confident that these updates to our Singapore Innovation Center will expand and strengthen our suite of innovation capabilities and enable Singapore, Cargill and our customers to remain at the forefront of food innovation.
“Together, we will connect the regional food ecosystem, creating the high quality and novel foods and beverages which Asian consumers want to enjoy,” he said in a statement.
The transition of the centre will develop innovative foods that meet Asian consumer trends and also provide opportunities for customers to grow and expand locally, regionally or globally, by leveraging Cargill’s extensive network and regional strength.
Cargill’s 2024 proprietary APAC TrendTracker study revealed that health and wellness are top of mind for Asian consumers when making diet and lifestyle choices. At the same time, consumers also enjoy indulging in food and beverages while seeking guilt-free pleasures, novelty and elevated sensory experiences.
Additionally, the rise of Asia’s middle-class, with more disposable income and a preference for convenience is driving strong growth in the foodservice and Hotel, Restaurant, Café/Catering (HORECA) sectors as dining out, takeaways and food deliveries become increasingly popular.
Cargill’s upgraded innovation centre will include new capabilities such as a reimagined foodservice and bar space, an expanded kitchen with a modular layout and the latest equipment, a Chocolate Academy, a Product and Process Development Lab and a team of chefs, sensory scientists and food technologists working together.
In addition to Singapore, Cargill operates three other Innovation Centers in Shanghai, Beijing and Gurgaon, which serve as critical innovation hubs for local and regional markets; these centres enable end-to-end food innovation, from development to application.
-- BERNAMA
