(IN BRIEF) dsm-firmenich has officially opened its Princeton Baking Innovation Center in New Jersey 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 … Read the full press release →
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Tagged bakery innovation, bakery solutions, bakery technology, baking expertise, Beauty, Chris Perkins, collaboration, dsm-firmenich, flavor modulation, food and beverages, food innovation, fortifying ingredients, health, New Jersey, Nutrition, partnership, Princeton Baking Innovation Center, Product Development, product growth, raw material cost, Renee Riegman, research and development, scientific excellence, sodium reduction, sugar reduction, sustainability, sustainable baking, €700 million investment