With three US facilities and 21 others being launched worldwide by the end of 2014, Ingredion Idea Labs innovation centres are dedicated to fostering science-based collaboration and problem solving for food, beverage and industrial customers in four key areas:
“We are pushing the boundaries of product functionality and how we identify and address deep-seated consumer preferences,” said Tony DeLio, senior vice president and chief innovation officer, Ingredion.
The network of 24 labs represents an expansion and rebranding of the R&D and technical service foundation of Ingredion and its legacy companies, Corn Products and National Starch.
“Customers in more than 100 countries will be able to get services at greater depth and scale than ever before,” said Joseph Light, vice president, global development, Ingredion. “The labs combine sweetness, texture and cost optimisation capabilities with nutrition, clean labelling, delivery systems and bio-materials expertise and facilities.”
The Ingredion Idea Labs global centre in Bridgewater, New Jersey, features new sweetness capabilities and facilities used for balancing sweetness and texture through the company’s proprietary Dial-In technology and acts as the global hub for applied research.
“The labs will answer tough product design questions through close, confidential collaboration with customers as well as open innovation with partners and academic researchers,” said DeLio.
The US is the first country to launch Ingredion Idea Labs innovation centres, with labs in Bedford Park, Illinois, and Indianapolis, Indiana, as well as the global centre in Bridgewater, New Jersey. By the end of 2014, they will be joined by labs covering Europe, the Middle East and Africa, Asia-Pacific, South America, Mexico and Canada.
Source: Ingredion
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