In this file:

 

·         Cargill opens expanded $34m feed mill at Texas site

·         Cargill opens Culinary Experience Hub at R&D facility in Belgium

 

 

Cargill opens expanded $34m feed mill at Texas site

 

By Aerin Einstein-Curtis, Feed Navigator

07-Nov-2019 

 

A renovated Cargill feed production facility in Temple, Texas has gone live; it has been expanded to 70,000 square feet to address feed demand in the region.

 

The Minnesota-based agri-giant announced the opening of the expanded facility on Friday [November 1]. Work on the site started in January 2018 and cost $34m in total.

 

A Cargill spokesperson told FeedNavigator: “Cargill chose to expand the Temple facility because of its location to our farm and ranch feed store owners as well as our beef feed customers."​

 

The site is expected to lower transportation costs for regional customers and provide “increased manufacturing capabilities,”​ she added.

 

The refit saw additional space for manufacturing, warehousing, packaging and shipping, the company reported.

 

Feed market in Texas​ ...

 

Further feed mill expansion ​...

 

more

https://www.feednavigator.com/Article/2019/11/07/Cargill-opens-expanded-34m-feed-mill-at-Texas-site

 

 

Cargill opens Culinary Experience Hub at R&D facility in Belgium

 

By: Jules Scullyon, FoodBev Media

November 07, 2019

 

Cargill has inaugurated a Culinary Experience Hub at its research and development site in Vilvoorde, Belgium, to help its customers create new ingredients and recipes.

 

The facility features a bakery pilot plant, a frying centre and a culinary tasting area with capabilities for dairy, beverage, bakery, convenience foods and culinary applications.

 

Vilvoorde is one of Cargill’s first culinary experience centres. The company has called on its customers from across Europe, the Middle East and Africa (EMEA) to use the facility to solve their formulation challenges.

 

“Cargill’s Vilvoorde Culinary Experience Hub houses a team of culinary experts and chefs that collaborate with customers to develop on-the-spot innovative solutions that specifically address the challenges and demands of consumers,” said André van der Wulp, Cargill R&D leader in EMEA.

 

“Our quality products combined with a dash of culinary creativity help us and our customers come up with new, on-trend food solutions that don’t compromise on taste, quality and affordability.”

 

He added:

 

more

https://www.foodbev.com/news/cargill-opens-culinary-experience-hub-at-rd-facility-in-belgium/