PRINCETON, NJ — Swiss solutions company dsm-firmenich recently celebrated the completion of its latest major investment, the new Princeton Baking Innovation Center.
Filled with state-of-the-art baking technology, the facility is designed to aid the company’s customers with production solutions for breads, rolls, pastries, tortillas, cookies and snack foods.
“Our new Princeton Baking Innovation Center underscores our ambition to bring progress to life by empowering our customers to create bakery products that not only taste incredible but are also healthier and sustainably produced,” said Chris Perkins, senior VP, taste, texture and health North America at dsm-firmenich. “This facility is a game changer, allowing deeper collaboration and innovation at an unprecedented speed and scale.”
The workspace also grants dsm-firmenich customers on-site access to a cohort of bakers, product developers, technical experts, applications scientists and more to elevate baked goods.
“The Princeton Baking Innovation Center builds on dsm-firmenich’s decades of baking expertise in North America,” said Renee Riegman, sales director, baking, confectionary, ingredient processing North America at dsm-firmenich. “It equips our customers and passionate team of experienced baking technologists with the tools to break new ground in delicious, nutritious, and sustainable baked goods. With innovation and agility at its heart, this facility is uniquely positioned to help solve our customers’ most pressing challenges, delight consumers, and support our customers’ product and brand growth.”
The facility is part of the company’s nearly $800 million investment in advancing its R&D capabilities on a global scale. Princeton was chosen due to its proximity to key customers, commercial partners and transportation hubs.
