The milled grain specialists hope the centre, which will be operational from August, will enable bakers and technologists to develop new products with an emphasis on developing healthier grains and clean label innovation.

Initial focus would be channelled towards the German bakery market with a view to branching out into the wider European sector at a later date.

Furthermore Kampffmeyer wants to use the centre to bring industry experts and local university students together for brain storming sessions.

The Hamburg, Germany, centre will cover 2,200 square metres and include a trials kitchen, with cutting edge baking technology for binding systems and coating testing, pilot plants for refining milled grain products and a sensory analysis facility.

Kampffmeyer managing director, Karl Heinz Driller, said: "We want to involve our clients and prospective experts, offer a platform for exchange and innovation, and be open for knowledge transfer - in both directions."