The Innovation & Application Center, Japan, in Kanagawa Science Park, will provide solutions and innovations for Japan- and Korean-based customers primarily in the bakery, beverage and dairy industries.
The facility will allow customers to work directly with DuPont scientists to develop solutions using the company’s product range of customized system blends and dietary supplements so brand owners meet the changing needs of their local markets.
Trends and innovation
Kobus de Klerk, global innovation leader, Nutrition & Health, said the center is designed to give customers a deeper involvement in the development process, which not only creates the products its clients want, but also at a faster pace.
The 700 square meter facility includes a dairy area with the capability to make various types of yogurts, fermented drinks, beverages and ice creams. In the micro-testing lab, stability tests can be conducted on the enumeration of probiotics with prototypes of customers’ products formulated with strains from DuPont Danisco. In the dry blend lab, customized system blends can be created with a granulator, compressed tablet machine and revolving pan.
DairyReporter recently had the opportunity to speak with DuPont’s Vincent Mathys, strategic marketing manager, dairy EMEA, in an in-depth interview at Vitafoods in Geneva. Mathys talked about some of the company’s products for both the dairy and non-dairy space, as well as trends, and how DuPont works with its customers to provide unique solutions across a variety of product areas.
