DSM-Firmenich opens Princeton Baking Innovation Center

(CONNECT) The Swiss-Dutch Group DSM-Firmenich, with Swiss headquarters in Kaiseraugst, has opened its Princeton Baking Innovation Center. According to a press release, the Innovation Center in the U.S. state of New Jersey will provide an advanced workspace with cutting-edge bakery technology to baked goods manufacturers and brand owners as well as access to tasting panels and concept screening technologies. The team of expert bakers, product developers, technical experts, applications scientists, flavorists, sensory scientists, marketing experts and customer insights specialists will help make baked goods tastier and healthier. 

The Princeton Baking Innovation Center will enable faster, more integrated product development and minimize the impact of fluctuating costs of raw materials such as cocoa, eggs and vanilla. The Center is “empowering our customers to create bakery products that not only taste incredible but are also healthier and sustainably produced,” says Chris Perkins, Senior Vice President Taste, Texture & Health North America at DSM-Firmenich, in the press release. “This state-of-the-art facility is a game changer, allowing deeper collaboration and innovation at an unprecedented speed and scale.”

Investment in the Princeton Baking Innovation Center is part of DSM-Firmenich’s broader 700 million euro commitment to advance its global research and development capabilities. It says Princeton is strategically positioned due to being close to key customers, commercial partners and major transportation hubs. The Center will also serve as a collaborative hub for partners across North America and complements DSM-Firmenich’s Princeton Food and Beverages Pilot Plant, which opened in 2024. ce/nta