Minneapolis Research & Development Center and Cargill Food Innovation Center

The Minneapolis Research & Development Center and the Cargill Food Innovation Center, both located in Plymouth, Minnesota, United States, are the North American hub of Cargill’s global network of food and ingredient research and technology centers. This network provides access to deep technical expertise across Cargill’s broad portfolio of ingredients and food systems, as well as to experts in key disciplines, such as sensory science, culinary based-product development and analytical and data analysis.

A place to collaborate directly with Cargill experts

The Minneapolis Research and Development Center is a $25 million, 100,000 square foot facility featuring molecular biology labs, advanced analytical and materials research laboratories, test kitchens and a pilot production plant. The center is home to about 200 scientists working on projects to transform the marketplace, from improving food safety to developing new food ingredients that meet consumer expectations for simple, nutritious options.

The project builds on Cargill’s 2014 investment in the Cargill Food Innovation Center, located nearby, where food science teams develop innovative edible oils products and solutions for bakery, snacks, cereals and foodservice customers. Both Centers are designed to utilize market insights, innovative product development and the depth and breadth of Cargill’s products and expertise, to create value for Cargill and our customers by bringing science to life.

Technical assistance at every step

Through our integrated centers, we can help you:

• Develop new ingredient systems and components
• Rapidly deliver on concepts, mock-ups and prototypes
• Provide culinary-based applications offering unique visual, taste and texture appeal
• Develop and scale up solutions, such as ingredient systems or finished products, and assist with process development and shelf-life testing
• Create an integrated supply chain program by drawing upon our capabilities in sourcing ingredients and relationships with co-manufacturers and co-packers
• Solve specific formulation and reformulation challenges, including developing healthier food products