Ingredion Opens Idea Labs in Kenya
Ingredion has launched a new Idea Lab innovation center in Nairobi, Kenya, bringing the total number of centers across the globe to 28.
This is the first Ingredion Idea Lab to open in the region, delivering technical support and culinary know-how to customers across Eastern Africa.
With access to global expertise in consumer insights, applied research, applications knowhow and process technology, the innovation center in Nairobi is dedicated to helping food and beverage manufacturers fast-track innovation and new product launches. In addition to providing technical support across bakery, savory, dairy, beverages, confectionery and processed meat sectors, it will also open up its doors to University students to provide practical training and advice on food starch technology.
Prior to the center opening, support for prototype development came from Idea Labs innovation centers in Johannesburg, South Africa and Hamburg, Germany. Opened by Kennedy Ouma, Business Director Africa, on 9th November 2018, Ingredion now boasts six Idea Labs in EMEA, increasing the reach of its technical expertise. The innovation center will launch with a team of five across technical, business development and sales and will expand in line with customer demand.
Lawrence Mbithi, business manager, Ingredion Kenya, commented: “Africa is home to a diverse nation of culinary tastes, religions and languages which poses its own unique set of challenges and opportunities for food and beverage manufacturers. As customers look to meet these consumer needs, we are seeing an increased demand for prototype and formulation development particularly in looking at product shelf life, texture and scaling up”.
The new Idea Lab is dedicated to fostering science-based collaboration and problem solving for customers. By taking advantage of the consumer research and market insights customers can align new product development with the unique needs of their markets.
The center will also host training days with students from four partner Universities across Kenya and Uganda. Students on food science degrees will be invited to engage in hands-on, practical training on food starch technology across dairy, savory and sauce applications, eventually progressing to include student internships.