Innovate with Cargill

ADAPTING to Asia-Pacific’s diverse food & beverage market, Cargill is fully prepared to meet the region’s preferences, following the relaunch of its state-of-the-art Innovation Center in Singapore in April this year.

Known for its years of experience in the agri-food industry, Cargill develops a comprehensive suite of food ingredients and solutions for modern food production, and welcomes manufacturers, foodservice and retail customers to collaborate and drive innovation.

Speaking more extensively about Cargill’s latest milestone, Mr. Beh Kok Wei, R&D Senior Director, Food Southeast Asia, Australia & New Zealand and Singapore Innovation Center Lead, Cargill, commented: “Cargill’s newly transformed Innovation Center in Singapore is meant to redefine the way we serve our customers in this region. The upgraded facilities, together with our deep consumer insights, will help customers stay close to consumer needs and keep pace with the dynamic and diverse market requirements of the region.”

He added: “The new center will provide more capabilities across food science, culinary innovation, and consumer experience with food innovation for Asia, from Asia, further reinforcing Singapore’s position as a hub for Cargill’s food innovation efforts across the region.”

Beh Kok Wei, R&D Senior Director, Food Southeast Asia, Australia & New Zealand and Singapore Innovation Center Lead, Cargill (Photo: Cargill)

Co-creation and new product development

The innovation center is well attuned to the needs of food manufacturing and foodservice industries across the region.  “With experiential and lab-based facilities, it aims to bring together customers, world-class scientists, technologists, start-ups and visionaries to push the boundaries of insights-driven food innovation,” Mr Beh said. “By co-creating products that respond to local consumer tastes and diverse competitive landscapes across the region, we are shaping the future of food, for Asia from Asia.”

(Photo: Cargill)

Equipped with advanced capabilities, the center provides data-driven insights, innovation expertise, and a deep understanding of consumer preferences so customers can keep pace with the dynamic and diverse market requirements.

Priorities in future food development

No doubt that food and beverage companies, stakeholders, and industry supporters are eagerly anticipating the next big trend. But this is driven mainly by the demands of each product category.

Cargill’s recent Southeast Asia Indulgence consumer study revealed that flavor and elevated sensory experiences are the key purchase drivers for consumers of indulgent food categories of bakery, chocolate confectionery, ice cream and café-style beverages.

“Almost 70% of consumers are looking for unique tastes and innovative flavors, while 82% of consumers value a ‘super-sensorial’ experience (delivers an enhanced, multi-sensory consumption experience), and 79% of consumers are likely to pay a premium for distinctive textural experiences. The study also found that more consumers are willing to pay for quality and sustainability, where dark chocolate is positively perceived and highly favored,” he said.

Convenience is another consideration. Driven by on-the-go lifestyles, time-saving ways of preparing, consuming, and accessing meals or ingredients are a necessity for today’s consumers.

“Across various meal times, a new generation of modern convenience food and drink is emerging as manufacturers respond to rising quests for healthy eating and improved sustainability, alternative proteins, and competition from quick-delivery services,” Mr. Beh said.

“The food service industry increasingly prioritizes convenience, and the convenience foods market is expected to grow at a significant pace as its scope and applications are rising enormously across the globe. But this appears to be only the beginning of innovation in the convenience sector.

“With ‘convenience' covering a broad spectrum of offerings, we foresee brands will have to invest time and effort in understanding these changing consumer values and adapt as the definition of convenience evolves,” Mr. Beh concluded.

Cargill’s transformed Innovation Center is an initiative supported by the Singapore Economic Development Board (EDB) and Enterprise Singapore (EnterpriseSG). Its unveiling on April 10 coincides with the country’s 60^th birthday celebrations, reaffirming Singapore’s importance as the company’s regional headquarters and from where Cargill will continue to drive its regional food innovation efforts.