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[video] Firmenich Opens Culinary Discovery Center in Bangkok

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Left to Right: Stefano Marciano (chef designer Europe), Gerry Van Gerven (technical director Indochina), Matthew Walter (global head culinary), Darrel Fletcher (regional business development director, savory), Eduardo Pares (VP, global savory strategic business unit), Ed Alejandrino (VP SEA & NEA), Nick Ong (regional project director, Asia Pacific), Laith Wahbi (directory, savory product portfolio and tech), Pira Pitukcheewanot (VP flavors Indochina and GM)

Firmenich has opened its new Culinary Discovery Center in Bangkok, the company announced. The center will serve as the company’s Southeast Asian hub.

Firmenich chefs, flavorists and food technologists will work collaboratively with consumers at the facility. The aim will be to create innovative savory, sweet good and beverage solutions in Southeast Asia and beyond.

“This investment reflects South East Asia’s importance to Firmenich as both a strategic growth region, as well as Savory hub for Firmenich,” says president of flavors Chris Millington. “Putting our innovation to work, our chefs are dedicated to creating authentic, great tasting, nutritious products from smart proteins all the way to sugar, salt and fat reduction, in close collaboration with our local and regional customers.”

Related: Figs of the Future: Firmenich Announces Flavor of 2018

Added Ed Alejandrino, vice president of flavors, Southeast Asia: “Sharing a great taste experience forms a bond between people, across cultures and languages, it gives us stories and moments of happiness with our family and friends. We look forward to welcoming our customers to our Culinary Discovery Center, an inspiring space that will open their eyes, taste buds and mind to new possibilities.”

Additionally, the company has launched its new Culinary Anthropology approach to the development of savory products. The process sees Firmenich working with customers to create rapid prototypes; during a “Culinary Anthropology” session, it will take consumers through a series of exercises to stimulate creative thinking and generate business ideas. Already in practice in Geneva, Culinary Anthropology will be employed at the Thai culinary discovery center and throughout Southeast Asia.

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