Cargill opened a new Product Innovation Center in Minneapolis. The center, which opened in March, 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 applications facilities located in North America and Europe, including Atlanta; Portland, Ore.; Toronto; and Vilvoorde, Belgium.

The facility is staffed by a team of food scientists with more than 120 years of combined experience in grain-based products, according to a company release. Cargill bakery staff expertise includes differentiating whole grain breads and sweetgoods; healthful fats and oils products; high fiber applications; reduced calorie products with alternative sweeteners; and gluten-free baked products.

“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 Product Innovation Center, along with the other facilities in our bakery application network, enhance Cargill's ability to help customers create unique bakery products to fill product pipelines and reduce time to market.”