dsm-firmenich has officially opened its Princeton Baking Innovation Center to foster faster, more efficient product development in the baking sector.
The facility is equipped with cutting-edge technology and staffed by a team of experts focused on creating “healthier, tastier, and more sustainable baked goods.” It provides solutions such as flavor modulation, sugar and sodium reduction, fortifying ingredients, and more.
The center is strategically positioned to help address raw material cost challenges and accelerate innovation for customers.
dsm-firmenich, a leading innovator in nutrition, health, and beauty, said the new facility will help customers accelerate innovation, improve agility, and co-create applications such as breads, rolls, pastries, tortillas, cookies, and snack foods with greater speed and precision and, ultimately, enable better products for consumers.
Baked goods manufacturers and brand owners will benefit from access to tasting panels, concept screening technologies, and dsm-firmenich’s holistic portfolio for the bakery sector.
“Our new Princeton Baking Innovation Center underscores our ambition to bring progress to life by empowering our customers to create bakery products that not only taste incredible but are also healthier and sustainably produced. This state-of-the-art facility is a game changer, allowing deeper collaboration and innovation at an unprecedented speed and scale,” Chris Perkins, senior vice president Taste, Texture & Health North America at dsm-firmenich said.
