Cargill unveils flavors plant upgrade

Cargill unveils flavors plant upgrade

Cargill's flavor business has made a significant investment in the liquid flavor blending plant at its production facility in Grasse, France. The redevelopment has resulted in increased efficiencies in production flow.

Cargill's flavor business has made a significant investment in the liquid flavor blending plant at its production facility in Grasse, France. The redevelopment has resulted in increased efficiencies in production flow.

The newly-designed plant, which will be opened officially on 29 April, offers improved flexibility for customers, as well as ensuring consistent, high quality product delivery that has become synonymous with the Cargill brand.

The plant has been redesigned to enable component materials for each bespoke flavor to be collated in "one pass". New technology, including intelligent mobile recipe weighing stations, an automated dosing robot and paternoster system for compounders, means that production is now faster and, more importantly, ensures that repeat flavor specifications are accurate and consistent every time.

"This is a significant redevelopment for Grasse and underlines our commitment to growing our share of the flavors market," says Leon Berndsen, Operations Director for Cargill Flavor Systems. "Coinciding with the investment, we have achieved FSSC 220001 certification, assuring customers of our dedication to food safety and quality and our rigorous staff training programme."

Berndsen continues: "Food and drink manufacturers are always striving for innovation, with particular focus at present on healthy and natural products. This presents new challenges for flavor companies who need to be flexible in their approach and deliver the best possible flavor quality every time. Cargill's investment in Grasse enables us to do this."

Cargill's Grasse plant produces flavor chemicals, natural extracts and liquid flavors as well as powder blending. It is best known for production of "brown note" flavors, such as cocoa and vanilla, for a range of applications, particularly in the beverage and dairy sectors.

1 Food Safety System Classification 22000, is the ISO 22000 and PAS 220 based certification scheme for certification of food manufacturers, it is supported by the Confederation of the Food and Drink Industries of the European Union (CIAA) and recognized by the Global Food Safety Initiative (GFSI).

About Cargill

Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, the privately held company employs 131,000 people in 66 countries.

Cargill helps customers succeed through collaboration and innovation, and is committed to applying its global knowledge and experience to help meet economic, environmental and social challenges wherever it does business. For more information, visit www.cargill.com

About Cargill's flavor systems business

Cargill Flavor Systems produces flavors, flavor ingredients and fruit-based blends and compounds for the food and beverage industry across a wide range of applications.

Its flavor expertise spans the beverage, dairy, savoury and sweet categories.

The company also offers taste modification capability and is unique in that it combines flavor expertise with knowledge of ingredients, application development and market intelligence from the wider Cargill business, to provide holistic solutions for manufacturers developing new products.

Cargill's flavor systems business has production facilities in EMEA, North America and Asia. In Europe, Cargill produces flavours in Runcorn in the UK and in the spiritual home of flavor—Grasse in the south of France. Fruit juice blending and compounding take place in Amsterdam. There are application centres in all areas of the world, including a beverage centre in Amsterdam and a dairy application centre in Baupte, France.

For more information visit: www.cargill.com

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