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Cargill Meat Innovation Center Set to Open July 15

Agricultural, industrial, and food producer Cargill prepares for opening of its state-of-the-art new R&D facility
 Cargill Innovation Center Opens July 15
 
 

Cargill is putting the finishing touches on its new research and development facility, which is scheduled to open this coming Friday (July 15) in Wichita, Kansas. According to the company, this $14.7 million, 75,000-square-foot endeavor, which is conveniently located a block away from several Cargill affiliated business headquarters, is “one of the world’s most advanced food innovation facilities.”

The new Cargill Innovation Center is reportedly outfitted with state-of-the-art research, development, culinary, laboratory, pilot plant, and distribution capabilities meant to help its food service oriented clients grow their businesses, especially where it comes to meat. The new location in Wichita will allow Cargill to work very closely with nearby associates, including turkey, beef, and pork processing facilities and food related distribution services.

 

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“This is a discovery zone, a place where the art and science of food intersect to advance food quality, nutrition, meat production, food safety and packaging, while also employing a creative flair in the areas of new product development and finding solutions to meet our customers’ needs and expectations,” said Scott Eilert, Cargill’s VP of Research and Development, in a press release from Cargill. “As the name implies, this facility and the people who work here are all about innovation that makes a difference to our customers and consumers who buy from them. We take pride in helping our customers succeed, as well as feeding a world population with an increasing appetite for nutritious, quality, flavorful, safe and affordable protein.”

Cargill has been moving employees in to office space in the Wichita Innovation Center since May, but the facility will officially open its doors at an event on July 15. All told, the new Cargill Innovation Center is expected to hold 70 employees including professional chefs to develop new products and demonstrate ways to use existing ones. 



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