Latest Singapore innovation centre for Cargill cements regional presence
The Cargill group has opened its first innovation centre in Singapore to help customers in response to consumer trends around tastes, nutrition and food safety.
As the company revealed, the move also connects its customers in the Asia Pacific region to a global network of 10 other similar facilities and a total of 2,000 specialist scientists connected with the business.
As part of the new facility, the Singapore site will employ 20 food scientists by the end of 2019, further expanding its presence in the region.
Cargill’s global presence enables the company to stay at the forefront of emerging customer needs and solutions and bring important new knowledge to consumers. The company already has two innovation centres in the region—in Beijing and Shanghai. It chose Singapore for its third centre thanks to its strategic location and the government’s strong focus on building the country as a global innovation hub.
“Consumers in Asia Pacific want healthy and nutritious food and drinks but do not want to compromise on taste, quality and affordability,” said Peter Van Deursen, president of Cargill’s global starches, sweeteners & texturisers business. “Our new innovation centre in Singapore will allow us to collaborate more closely with our customers in this region to create and reformulate products that better suit these changing consumer trends.”
Dr Koh Poh Koon, senior minister of state for trade and industry, said: “In order to stay ahead, businesses will have to develop products that are tailored to the evolving needs and preferences of Asian consumers. Singapore, with its extensive regional connectivity, strong research base and clustering of innovation activities, is well positioned for companies such as Cargill to harness the growth opportunities in Asia.”
At an event on June 20, Senior Minister of State Dr. Koh and senior representatives from Enterprise Singapore, the Economic Development Board, Singapore Food Agency and the U.S. Embassy, joined Cargill employees, partners and customers for the official opening of the centre. Events included an experiential tour and sampling of the innovative products that included healthier chili sauces with natural sweetness, yoghurt drinks with fruit and vegetable extracts, and bite sized wafers with low trans-fatty acids chocolate coating.
