With collaboration intended to be at the core of the customer center, the joint venture partnership will invite food manufacturers to work alongside food scientists and extrusion and prepared foods experts to prototype, manufacture and market new plant-based and alternative protein products, as well as leverage pilot plant production with novel processing techniques.
“The taste and texture innovation center will further strengthen our customer centricity in new, emerging market segments,” said Jesper Hjortshoj, President of Wenger (a subsidiary of Marel) and VP Business Development at Marel. “The long-standing relationship between our companies is the foundation of this partnership and with our downstream processing capabilities, the center will offer unique capabilities from raw ingredients to the final products.”
With applications ranging from meat alternatives and extensions, specialized nutrition, ready meals and snacks, the center will offer a wide range of opportunities, including trainings and workshops, to deliver next generation solutions. Innovation and sustainability will be at the forefront throughout the collaborative conceptualization and commercialization processes, helping drive consumer adoption of new protein sources through exemplary sensory experiences and meet tomorrow’s nutritional challenges, today.
“The creation of this innovation center is another example of our continued investment in expanding our alternative protein innovation and investments in the talent and technologies that will help us meet the needs of our growing population,” said Allyson Fish, president of global plant and alternative proteins for ADM. “Partnering with Marel is another important step as we advance protein innovation for the EMEA region and beyond. We’re committed to meeting customer needs and powering continued profitable growth as we live our purpose by supporting a secure and sustainable global food system,” continued Fish.