News Date : 11/23/2018
Ingredion has launched a new, state-of-the-art Idea Lab™ innovation centre in Nairobi, Kenya, bringing the total number of centres 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 centre 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, savoury, dairy, beverages, confectionary 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 centre opening, support for prototype development came from Idea Labs innovation centres 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 centre 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.
“Housing the latest modern technology and equipment, our new Idea Lab is dedicated to fostering science-based collaboration and problem solving for customers. By taking advantage of our consumer research and market insights customers can align new product development with the unique needs of their markets.
“From concept testing and cost savings approaches to deep expertise in CULINOLOGY® and clean label formulation, our technical experts will be best placed to partner with customers using tested and proven starch technologies and processes.”
Providing an important link between business and education, the centre 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, savoury and sauce applications, eventually progressing to include student internships.
For further information on Ingredion's solutions, visit: http://emea.ingredion.com/idealabs.html
Ingredion Incorporated (NYSE: INGR) headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in more than 120 countries. With annual net sales of nearly $6 billion, the company turns grains, fruits, vegetables and other plant materials into value-added ingredients and biomaterial solutions for the food, beverage, paper and corrugating, brewing and other industries. With 27 Ingredion Idea Labs® innovation centers around the world and more than 11,000 employees, the Company develops ingredient solutions to meet consumers' evolving needs by making crackers crunchy, yogurt creamy, candy sweet, paper stronger, and adding fiber to nutrition bars. For more information, visit emea.ingredion.com.
For further press information, please contact: Victoria O’Toole
Stein IAS, Clarence Mill, Clarence Road, Bollington, Cheshire, SK10 5JZ, UK.
Tel: +44 (0)1625 578578 E-mail: firstname.lastname@example.org