Page 24 - AWA Vol.41-No.4

FooD ProCESSING & tECHNoloGy

Cargill unveils transformed Innovation Center in Singapore

to advance food innovation, for Asia from Asia
o serve rapidly evolving market needs and consumer prefer-
Tences in Asia’s food sectors, Cargill today opened the doors
to its refurbished Innovation Center in Singapore, an initiative sup-
ported by the Singapore Economic Development Board (EDB)
and Enterprise Singapore (EnterpriseSG)
Attended by key customers, senior EDB and EnterpriseSG of-
ficials, and the media, the unveiling ceremony was marked by a
celebratory cake cutting. This was followed by a walkthrough of
the transformed facility and a unique culinary experience with
tastings of the Center’s latest food innovations made with Cargill’s
ingredients and solutions, such as chocolate frappés, reduced-
sugar sparkling tea sodas, bake-stable brownie bars and pain au
chocolate, creamy dark chocolate bon-bons, decorative donuts,
and chicken nuggets served with Asian-flavored sauces.
“At Cargill, we aim to help our food manufacturing and foodser- Full suite of innovation capabilities
vice customers develop commercially successful products for the Cargill’s newly transformed Innovation Center in Singapore is
Asian market. We do this by providing our comprehensive suite designed to offer its global innovation expertise and deep con-
of food ingredients and solutions, and supporting them with in- sumer insights to help customers stay close to Asian consumer
novation and sustainable offerings. Today’s Asian consumer is in-
creasingly adventurous yet discerning. We see great potential for needs and keep pace with the dynamic and diverse market re-
our customers to grow by addressing consumer demand for new quirements of the region.
flavors, formulations and menus, driven by trends around conve- Housing both experiential and lab-based facilities, the Center
nience, novelty, health, and indulgence. Our upgraded Innovation brings together customers, world-class scientists, technologists,
Center in Singapore will deliver faster and better outcomes for start-ups and visionaries to push the boundaries of insights-driv-
customers, by co-creating products that respond to local consum- en food innovation.
er tastes and diverse competitive landscapes across the region.
Together, we are shaping the future of food, for Asia from Asia,” Its upgraded facilities include –
said John Fering, Group President, Food APAC, Cargill. • An expansive culinary suite which replicates the setting in res-
“The transformation of Cargill's Innovation Centre will build taurants and cafes. Conducive for foodservice customers to col-
deep capabilities across food science, culinary innovation, and laborate with the Cargill team on menu ideation, bring their prod-
consumer experience that advances the frontier of next-gen uct concepts to life and taste-test them before launching them in
foods. This reinforces Singapore’s position as a hub for food in- the market.
novation. We welcome more like-minded companies to tap on • A modern kitchen inspired by the quick-service restaurant.
Singapore’s R&D ecosystem and our understanding of the Asian
market to develop new solutions that meet the evolving consumer Fitted with the latest commercial gear that supports culinary ex-
needs of the region,” said Michelle Tan, Vice President and Head perimentation and rapid prototyping. Reconfigurable to mimic
of Environmental Sustainability and Agrifood, EDB. various quick-service workflows, enabling the testing of recipes,
"We welcome Cargill's enhanced Innovation Center that seeks techniques and equipment in an environment that mirrors real-
to address Asia's evolving food preferences. Cargill’s expansion world conditions.
here is testament to Singapore’s strengths as a trade and innova- • A vibrant Chocolate Academy where gourmet chefs and culi-
tion hub, and creates exciting opportunities for Cargill to partner nary experts apply artisanal mastery to craft tantalizing, indulgent
with Singapore-based food accelerators, SMEs and startups to chocolate creations for both the foodservice and HORECA sec-
co-develop new solutions for the region's growing and diverse tors.
needs, " said Amreeta Eng, Executive Director, Trade, Enterprise
Singapore. In addition to these newly revamped spaces. the Center’s core
Burgeoning foodservice and indulgence landscapes capabilities comprise –
The Asia Pacific foodservice market size reached a value of near- • Specialized laboratories for the development of innovative solu-
ly USD 406.30 billion in 2024 and is projected to grow at a CAGR tions in dairy, beverages, bakery, confectionery and convenience.
of 15.7% between 2025 and 2034 to reach a value of around USD • Sensory facilities to conduct assessment of aroma, taste, texture
1,699.55 billion by 20341. Fueled by an expanding middle class and mouthfeel to achieve precise formulation and desired prod-
who enjoy higher disposable incomes but lead busier lives, the uct attributes.
popularity of online food shopping backed by internet penetra-
tion, and the rise of social commerce, the foodservice and HO- • An advanced core science lab which focuses on the study of
RECA (Hotel, Restaurant, Café/Catering) sectors are experienc- food ingredients to improve their functionality and enable pro-
ing strong growth as dining out, takeaways, and food deliveries gressive innovation discoveries.
become increasingly part of consumers’ everyday lives. The unveiling of Cargill’s transformed Innovation Center in Sin-
Meanwhile, Cargill’s recent Southeast Asia Indulgence consumer gapore coincides with the country’s 60th birthday celebrations,
study revealed that flavor and elevated sensory experiences as the reaffirming Singapore’s importance as the company’s regional
key purchase drivers for consumers when it comes to indulgent headquarters and from where Cargill will continue to drive its re-
food categories of bakery, chocolate confectionery, ice-cream and gional food innovation efforts.
café-style beverages. Almost 70% of consumers are willing to pay
more for unique tastes and innovative flavors, while 82% of con- Joining Cargill’s three other Innovation Centers in Asia, the trans-
sumers value a ‘super-sensorial’ experience, and 79% consumers formed Innovation Center in Singapore reflects Cargill’s commit-
are likely to pay a premium for distinctive textural experiences. ment to creating a more food secure world by developing new
At the same time, the study also found that more consumers are food technologies, solutions and products with customers and
willing to pay for quality and sustainability, where dark chocolate industry partners that serves to anticipate and meet future food
is positively perceived and highly favoured. trends across the region. Circle 29 on enquiry card
22 Vol. 41 No. 4