Meat&Poultry - August 2011 - 46

INNOVATION CENTER

(Continued from Page 43) Acquired by Cargill in 1978 when it entered the meat business, this property was recently sold to a non-meat business, Midwest Scrap Management Inc. of St. Joseph, Mo.

“Part of making work easier and safer was designing this center with as good of a flow as possible.”
Cargill broke ground at its new center on June 28, 2010. The new center is 25 percent larger than similar operations in its previous facility. To ensure the new facility was totally functional, the center’s management and employees assisted in designing the center. “Part of making work easier and safer was designing this center with as good of a flow as possible,” says Scott

Eilert, Ph.D., vice president of R&D and head of the new center. “A lot of effort went into its design. It’s also flexible and expandable. You’re inside a dream come true for many of us.” The new center is located one block from the headquarters of several leading Cargill businesses the center supports. These businesses include the second-largest beef processor, thirdlargest turkey processor and fourthlargest pork processor in the US. It also supports a Cargill business that serves the foodservice industry, another that distributes food to small retailers, one that’s responsible for much of the ground beef in the US and another that produces case-ready products for retail customers. The center will also work closely with other Cargill businesses, including its salt, egg, dressings, sauces, oils and food ingredients groups.

Capabilities and services
Capabilities and services provided at the new center include product/process development; cooking/preparation instructions; nutritional profi ling; food safety/HACCP assistance; retail and foodservice simulation; pilot production process and equipment testing; consumer sensory research; recipe/menu development; shelf-life testing; tenderness/textural analysis; product labeling; microbiological and chemical; analysis; regulatory agency assistance; packaging process testing; and ingredient and seasoning development and testing. “We have been working here already for about two weeks.” Eilert said during a July 14 media tour. “Our pathogen room isn’t quite up and running yet. Our smokehouses aren’t done. But after next week, we should be moving full-speed ahead.”

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46 • Meat&Poultry • August 2011 • www.MeatPoultry.com

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Meat&Poultry - August 2011

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