Unilever Bestfoods, part of Anglo-Dutch consumer goods giant Unilever, has just opened a European innovation centre for sauces and condiments in Dijon.
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The centre has attracted investment of €8m (US$10.4m) and groups 60 staff of 16 different nationalities, made up of 40 researchers and also 20 managers transferred from the company’s HQ in Rotterdam.
The centre will work on developing “tomorrow’s sauces” – mayonnaise, ketchup, mustard, variety sauces and salad dressings from marketing concept to industrial phase with pre-testing made possible by facilities offering plant production on a reduced scale.
Staff re-located to Dijon, working in industrial management, international marketing for the Amora, Calvé and Hellmann’s brands and financial management, will be able to choose the industrial site best-suited to the production of the newly-developed sauces.
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By GlobalData
