Roquette Unveils Its New Customer Experience Center in Singapore
Roquette, a global leader in plant-based ingredients, opened its new Customer Experience Center in Singapore. This new facility aims at further advancing Roquette’s leadership as a strategic partner to its customers for more exciting food innovations that suit the Asian palate. Composed of a culinary studio and a sensory hub, it is a demonstration of Roquette’s capabilities in elevating everyday food experience and value through science and innovation.
According to a 2021 study of PwC, Rabobank and Temasek, Asia is now the largest food consumer market, with an additional USD4,400bn in spending expected by 2030 – considering that 55% of this increase will be directly driven by consumer choices. Furthermore, the pandemic has changed the consumers’ habits, especially in what and where they eat. Since then, eating healthier and using sustainable ingredients have become more prominent in Asia.
“The inauguration of this Customer Experience Center is close on the heels of the Food Innovation Center opening in France, and the third new facility to be inaugurated in 2023 by Roquette,” said Rohit Markan, CEO of Roquette Asia Pacific. “It is another proof point of Roquette’s commitment towards innovation and our deep understanding of building the right capabilities to serve the markets, while tailoring our offer to consumers’ eating habits. Moreover, as part of a global network of Roquette expertise, this new center lives up to our proven track record of bringing plant-based innovations to the food and nutrition sectors.”
The Customer Experience Center is designed as an area of collaboration with food companies for greater food innovation. The culinary studio allows for various Asian cooking methods thanks to its multi-purpose capabilities that can effectively showcase the different possibilities of Roquette ingredients in Asian cooking styles which appeal to today’s sophisticated consumers of this region.
By imagining and designing the future of food, it welcomes a sensory hub where panelists can evaluate the functionality, taste, aroma, and visual appearance of a variety of Asian dishes using Roquette ingredients. The findings of which will support the development of new and unique solutions to suit the Asian taste buds.