USA – DSM-Firmenich, a multinational nutrition company, has launched a pilot plant in Plainsboro, New Jersey, aimed at fostering collaboration with its customers.

This facility, nestled within DSM-Firmenich’s Taste, Texture & Health Business Unit, aims to strengthen the company’s mission to accelerate global dietary transformation by empowering food and beverage brands to craft delightful consumption experiences that prioritize both health and sustainability.

Equipped with a range of capabilities and state-of-the-art equipment, the pilot plant is poised to guide customers seamlessly from benchtop development to small-scale production, thereby accelerating the journey towards final large-scale manufacturing.

Focused primarily on beverage production, the facility will cater to diverse applications including juices, ready-to-drink coffee and tea, sports drinks, carbonated soft drinks, sparkling water, energy drinks, and dairy & plant-based products like milk, creamers, and protein shakes.

Designed to facilitate robust collaboration between DSM-Firmenich and customer teams throughout the development lifecycle, the pilot plant boasts strategic proximity to the company’s development laboratories and consumer sensory lab.

This proximity enables real-time integration of consumer feedback into the iterative refinement process. Moreover, a dedicated conference room overlooking the pilot facility enhances collaboration with customers, maximizing the exchange of insights and ideas.

“This new facility will help us deliver on our ambition to bring progress to life by enabling our customers to make even more innovative foods and beverages that are delicious, nutritious, and sustainable,” Maurizio Clementi, Executive Vice President of Taste for Taste, Texture & Health, said.

He emphasized the plant’s role in advancing the vision for the Taste, Texture & Health North American headquarters, underscoring its capacity to drive impactful partnerships aimed at shaping the future of consumer food and beverage experiences.

In addition, Chris Perkins, Senior Vice President of Taste, Texture & Health North America, noted the comprehensive capabilities and cutting-edge infrastructure offered by the pilot plant.

He highlighted its role in enhancing consumer insights, fostering collaboration, and expediting time-to-market, underpinned by a talented team and a robust innovation network.

The DSM-Firmenich pilot facility welcomes a diverse spectrum of stakeholders, from established industry leaders to innovative startups.

It aspires to serve as a hub of creativity and collaboration, where the evolution of taste, texture, and health in food and beverages takes centre stage.

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