When we think of added value we think of the finished product, the retail goods bought by the consumer in the shop or supermarket. But there is added value further up the supply chain as large companies vie for the custom of the large manufacturers. Joyce Quarrie reports on an innovative development.
Business has always been competitive. Companies strive to offer better value, better customer service, better products. Market research helps companies decide whether there is a gap in the market and how best to capitalise on such gaps. Selected consumer groups sample new products, their comments eagerly awaited by company marketing departments. But what happens before the products reach the consumer testing stage? What processes do they go through to get this far? How do new products develop?
In the past it has been the manufacturer who created, tested and perfected the new product or range. It was the manufacturer who historically housed the test facilities. But as prices are squeezed and space is at a premium, in-house testing areas do not make financial sense. However, these important test facilities have not faded from the scene, they have been taken over, expanded and given a new lease of life by ingredient and equipment suppliers. And it makes commercial sense for everyone.
An in-house facility can be a costly feature for a food manufacturer. Keeping equipment up-to-date and staff adequately trained diverts valuable resources. How much more sensible to have these facilities located independently where an ingredient or equipment manufacturer can cater for a varied customer base who by their very variety make the investment in facilities and staff viable.
The Lesaffre international baking centre is the Lesaffre group's technical hub specially created to serve professionals in the baking sector. The centre offers tailored technical assistance provided by the group's technical experts. Equipped with specialised baking ovens and a sensory analysis laboratory, the baking centre is a valuable resource where the world's bread-making cultures can meet and share knowledge.
So successful is the Lesaffre centre that it forms a hub to a network of 24 baking centres located throughout the world.
In June 2008 the Fonterra Co-operative Group, a New Zealand-based dairy processor, opened a new research and development centre in Chicago. The aim of the $2.4 million facility is to provide customers with hands-on experience in the making of dairy products and products that are manufactured using dairy ingredients.
"Our investment in the Chicago Development Center (CDC) reinforces our commitment to the US dairy industry and to innovation," said Martin Bates, president and chief operating officer of Fonterra USA.
The CDC features processing equipment, a sample analysis laboratory, an ingredient supply site and a staff of 15.
Another US-based company that opened a new innovation centre last year is Cargill. Established nearly 150 years ago and with a worldwide presence that encompasses 67 countries the company strives to provide the most excellent facilities possible to its comprehensive customer base. It is involved in sweetener systems, flours, starch, soy protein, flours, salts, margarines, shortenings, cocoa and chocolate.
Cargill's new product innovation centre opened in Minnesota in March and allows bakery customers to collaborate directly with Cargill technology experts, working side-by-side on a wide range of new product initiatives. It is part of a network of Cargill bakery application facilities located in north America and Europe.
The product innovation centre is staffed by a team of food scientists with more than 120 years
of combined experience in grain-based products. Areas of Cargill bakery expertise include differentiated whole grain breads and sweet goods; healthy fats and oils products; high fibre applications; reduced calorie products with alternative sweeteners; and of course, gluten-free baked goods.
"The centre focuses on new product development and research and development to provide solutions to complex technical challenges," said Bill Atwell, bakery category technical leader, who leads a team with a wide range of experience and education in the food and cereal science, engineering and culinary areas.
"Cargill helps customers grow their business by seamlessly delivering marketplace knowledge, ingredient technology, bakery formulation and application capabilities to bakery customers," said Sheryl Stennett, Cargill bakery category vice president. "Our new centre, along with the other facilities in our bakery application network, enhances Cargill's ability to help customers create unique bakery products to fill product pipelines and reduce time to market."
A further US opening in 2008 saw Barry Callebaut open its first innovation centre in the United States at a chocolate factory in New Jersey. This state-of-the-art innovation centre will focus on researching and developing new chocolate products and applications for US customers. The location was chosen because of its close proximity to customers on the east coast.
The Barry Callebaut innovation centre features a special pilot plant, a scaled-down chocolate factory that mimics the production processes that occur on the actual production lines in the factory and a laboratory for product testing and applications work involving depositing, moulding, panning and enrobing operations.
The new centre illustrates the company's commitment to serving the north American market. "It will help Callebaut offer customised products and services at competitive prices, thereby creating sustained value for customers," said Rich Benson, director of research and development for Barry Callebaut North America.
When working to develop ideas and products the company will be working closely with customers in the United States to develop the products and applications that will meet their needs as well as the needs of today's consumers.
Benson also said that some of the research and development initiatives currently being conducted at the company's European facilities will be transitioned to the New Jersey centre. In addition, the centre will focus on developing new flavour formulations and enhanced nutritional and functional profiles for its chocolate products.
On the continent, Tate & Lyle opened a health and wellness innovation centre in France. This state-of-the-art €4 million facility will focus on developing new and innovative ingredients with clinically proven health benefits in the field of weight management, digestive health, vitality and healthy ageing and will include the development of novel applications for Tate & Lyle's functional food ingredients, texturants, sweeteners and ENRICHTM platforms.
The centre will also lead Tate & Lyle's European fibre platform and will specialise in application and development work for SPLENDA® Sucralose and CORETM ingredient solutions, chiefly in the areas of beverages, dairy, bakery and convenience food.
The centre's laboratories and pilot plant facilities will be open for Tate & Lyle's customers, supporting them with their innovation projects.
Speaking at the grand opening Dr. Sandra Einerhand, European Director Health & Nutrition said: "The innovation centre will drive research and development of functional ingredients and functional foods. There are a number of top academic institutes with renowned scientists
and dynamic organisations such as the French Nutrition Health Longevity Cluster, many world-renowned teams involved in the research of cardiovascular health, obesity, immunity and nutrition issues, in the region, which will help Tate & Lyle to leverage external knowledge to the benefit of our consumers worldwide.
"Working closely with both academic and industrial parties across Europe we will be able to accelerate innovation and build unique science to create new ingredients wanted by the health conscious consumer." |
