Innovation, technology and collaboration are changing the way we nourish the world.
For more than 150 years, Cargill has been on an unwavering mission to nourish the world safely, responsibly and sustainably. But the world is constantly changing, so we, too, constantly search for fresh, new innovations.
“This is where culinary innovation, meat science and consumer insights intersect and
result in great-tasting, wholesome protein for consumers and our customers alike.”
Where art and science intersect
The Cargill Innovation Center in Wichita, Kansas, was designed and built for collaboration with protein customers in North America. This world-class facility features a wide range of capabilities and staffing, including full-service research and development and professional chefs who work with customers to develop new products and demonstrate how existing ones can be better prepared.
Collaborate with our culinary artists
Our chefs and food scientists collaborate to identify the latest flavor trends and develop profitable products. Many new products are created based on industry data, consumer insights and culinary expertise to meet our customers’ needs.
Our Research, Development & Innovation teams can help you solve today’s challenges and meet tomorrow’s ever-changing needs.
- Fresh & frozen products across all protein species
- New technologies for manufacturing
- New product formats and product categories
- Extended shelf life technologies
- New packaging formats and labeling
Contact Cargill Protein - North America to learn more about our approach to innovation and discuss how we can work together.