JAPAN – DuPont Nutrition & Health, an American conglomerate, will open a new innovation site in Japan later this summer to serve customers primarily in the bakery, beverage and dairy industries.
Located in the Kanagawa Prefecture, the 700-square-metre facility will provide solutions for the company’s Japan- and Korea-based clients.
According to the company, the site’s bakery lab will feature equipment for making various breads and rolls, steamed cakes and doughnuts.
Meanwhile, the dairy area presents the capability to make various types of yogurts, fermented drinks, beverages and ice creams.
In the micro-testing lab, stability tests can be conducted on the enumeration of probiotics with prototypes of customers’ products formulated with strains from DuPont Danisco.
In the dry blend lab, customised system blends can be created with a granulator, compressed tablet machine and revolving pan.
“This innovation centre is designed to give our customers a deeper involvement in the development process, which will help us deliver the exact solutions they’re pursuing in a much shorter time span,” said Kobus de Klerk, global innovation leader of DuPont Nutrition & Health.
“The face-to-face interaction will help us improve relationships with our customers and provide them with the full benefits of DuPont’s cross-functional solutions and our complete range of ingredients.”
DuPont said the facility will allow customers to work directly with its scientists to develop solutions using its product range of customised system blends and dietary supplements to meet the changing needs of their local markets.
“While this facility gives us incredible innovation potential, the real focus is on our customers and delivering solutions to solve the market challenges they face,” said Nobuaki Tsukagoshi, Japan sales leader of DuPont Nutrition & Health.
“Japan has the world’s oldest population.
This innovation centre also would serve as a hub for senior food development that will allow other markets to leverage on our strong innovation capabilities, especially in the senior foods space.”