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Cargill Redesigns Grasse Flavor Facility
Posted: April 6, 2011
Cargill (Minneapolis, Minnesota) announced its flavor business has made an investment in the liquid flavor blending plant at its production facility in Grasse, France, helping to increase efficiencies in production flow. The plant, which will officially open on April 29, has been redesigned to enable component materials for each custom-made flavor to be collated in one pass. New technology, including intelligent mobile recipe weighing stations, an automated dosing robot and paternoster system for compounders, means that production will now be faster and help to ensure repeat flavor specifications are accurate and consistent every time.
“This is a significant redevelopment for Grasse and underlines our commitment to growing our share of the flavors market,” says Leon Berndsen, operations director for Cargill Flavor Systems. “Coinciding with the investment, we have achieved FSSC 22000 certification, assuring customers of our dedication to food safety and quality and our rigorous staff training program.”