Agricultural and food products manufacturer Cargill has announced the opening of its new Food Application Center in Iowa. The facility is an important accomplishment for the US group, and will enable food developers to further investigate the use of starches, sweeteners, and emulsifiers as product ingredients.

Researchers at the Centre will be able to test food formulations in terms of texture, viscosity and microscopic analysis. By duplicating consumer functions such as freezing, they will be able to assess whether products exhibit freeze/thaw stability. "We can evaluate the impact of the consumer preparation method on the end product," said Cargill research scientist Paula Krogmann.

The scientists will also be able to use analytical instruments, high-pressure liquid chromatography and gas chromatography.