Supported by the Singapore Economic Development Board and Enterprise Singapore, the refurbishment will enable Cargill to serve the booming foodservice sector and demand for indulgent foods

SINGAPORE, November 21, 2024--(BUSINESS WIRE)--To advance innovation and further contribute to Asia’s vibrant food ecosystem, Cargill is bolstering the capabilities of its Singapore Innovation Center, supported by the Singapore Economic Development Board (EDB) and Enterprise Singapore.

Expected 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 to develop innovative foods that meet Asian consumer trends. By establishing and augmenting new and existing innovation capabilities, as well as strengthening external innovation with customers, suppliers and other partners, the transition of the center will also provide opportunities for customers to grow and expand, be it locally, regionally or globally, by leveraging Cargill’s extensive network and regional strength.

According to Cargill’s 2024 proprietary APAC TrendTracker study, 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. Last but not least, the rise of the middle-class across Asia with consumers enjoying greater spending power while also wanting more convenience in their busier lives is driving strong growth in the foodservice and HORECA (Hotel, Restaurant, Café/Catering) sectors as dining out, takeaways and food deliveries become increasingly popular.

To meet the booming demand in foodservice and for indulgent products in the categories of bakery, chocolate confectionery, ice-cream and café-style beverages, especially in Asia which is home to 60% of the global population and fastest-growing middle class, Cargill’s upgraded innovation center in Singapore will include new capabilities such as:

• A reimagined foodservice and bar space that allows for lively interaction, creativity and co-creation with customers. Cargill’s team of chefs and baristas will also be on hand to create and promote innovative product concepts.

• An expanded kitchen with a modular layout and the latest equipment to demonstrate culinary techniques and facilitate engagement with foodservice customers, enhancing the end-to-end process from ideation to application.

• A Chocolate Academy where chefs and culinary experts support customers with product co-creation, showcase application of chocolate gourmet solutions, conduct trainings, and craft new recipes for the hotel, restaurant and catering (HORECA) sector.

• A Product and Process Development Lab focusing on the development and application of functional or integrated solutions like pectin and modified starches for use in foodservice and indulgent creations, improving taste and texture of bakery fillings, cookies, sauces and dressings.

• A passionate team of chefs, sensory scientists and food technologists working together, marrying art with science to drive solutions for foodservice, bakery and confectionery customers.