ASIA – The Swiss flavors and fragrances company, Firmenich has opened a new, state-of-the-art taste creation facility in Bonifacio Global City, in Manila, the Philippines, growing its tasting capabilities in South East Asia.
Firmenich said the new facility works to address key global challenges such as health & nutrition or climate change and helps create value for its customers, consumers and society.
“Staying at the forefront of creativity and innovation is paramount for us to be the Taste and Nutrition partner of choice,” said Gilbert Ghostine, CEO, Firmenich.
“We have been present and continuously investing in the Philippines since 1996, and look forward to continuing to deliver the most innovative and consumer, focused taste solutions to our customers.”
The company said the new taste creation facility builds on its culinary discovery center in Thailand, launched earlier this year and strengthens commitment to mastering its rich culinary heritage to match global consumer trends.
The culinary centre develops innovative culinary solutions cutting across savory, sweet goods, and beverages to customers in South East Asia and beyond.
According to Firmenich, South East Asia forms a critical growth region as well as a savory hub for the company.
Emmanuel Butstraen, President, Firmenich Flavors said: “Firmenich’s inclusive approach, alongside its Swiss high quality standards, gives the company an edge to create value for its customers, consumers and society today and tomorrow.
“This strategic investment in the Philippines will enable us to work more closely with our customers to co-create great taste experiences that appeal to the diversity of consumers across the country and beyond.
“We are dedicated to creating food and beverages that are both healthier and delicious.
Our tailor-made solutions, particularly for sugar reduction, will allow our customers in the Philippines to meet the needs of today’s health-conscious consumers without ever sacrificing on taste.”
The company also recently launched ‘Culinary Anthropology’, a new and proprietary ‘design thinking’ approach to developing savory products with customers through creative ideation and rapid-prototyping which will be employed at the culinary discovery center and throughout Southeast Asia.
During a Culinary Anthropology session, Firmenich takes customers through a series of exercises designed to stimulate creative thinking and generate innovative business ideas.
