DSM-Firminish expands in food & beverage with new savoury taste hub
This hub is part of their commitment to innovation, focusing on creating sustainable and delicious savory flavors.
NETHERLANDS – DSM – Firmenich, an innovator in nutrition, health, and beauty, has unveiled its new savory taste hub in Wageningen, focusing on research and development.
According to the company, the new facility will help build on the global capabilities in taste-related R&D, application and flavour creation science.
It will also help to co-develop new savory solutions with customers and partners across the Dutch Food Valley and beyond.
Patrick Niels, President Taste, Texture & Health, said, “Expanding our innovation capabilities at this key strategic location will allow us to enhance our portfolio of solutions for alternative proteins, soups and sauces, mini-meals, and more.”
New plant in New Jersey
The new taste hub follows the company’s launch of a pilot plant in Plainsboro, New Jersey, which aims to foster 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.
Focused primarily on beverage production, the facility will cater to a diverse range of applications, including juices, ready-to-drink coffee and tea, sports drinks, carbonated soft drinks, sparkling water, energy drinks, as well as dairy and plant-based products.
“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 emphasised the plant’s role in advancing the vision for the Taste, Texture & Health North American headquarters.
He also underscored its capacity to drive impactful partnerships aimed at shaping the future of consumer food and beverage experiences.
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.
Additionally, Chris Perkins, Senior Vice President of Taste, Texture, and Health North America, highlighted 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 pilot plant is poised to guide customers seamlessly from benchtop development to small-scale production, thereby accelerating the journey towards final large-scale manufacturing.
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