For Fats & Emulsifiers, CSM has innovation centers in Merksem and Lenexa.
The Innovation Center for Bakery Fats is situated in Merksem (near Antwerp, Belgium). It includes a state-of-the-art pilot processing facility and application bakery. CSM's investment in the facilities is matched by its investment in the right people and skills. The IC is at the heart of CSM's widely experienced Bakery Fats technical team, bringing together some of Europe's best specialists in their field, and giving us the know-how to be expert in all aspects of bakery fats manufacture and application. This IC focuses on developing a deep knowledge of oils and fats from a raw materials perspective, understanding their interactions in product formulations and developing the manufacturing processes to deliver the product performance required by our customers. The CSM Innovation Center Bakery Fats also collaborates with suppliers and acts as a link to our external research partners. We are also at the technical heart of IMACE (the International Margarine Association of the Countries of Europe), ensuring that CSM remains a key driver for bakery fats issues in our markets.
The CSM Innovation Center Emulsifiers is based in Lenexa (Kansas, USA). The facility is staffed with scientists and developers including bakers, food scientists, and chemists. Their capabilities are enhanced by on-going relationships with academic and research organizations. Joint projects with customers are also frequently carried out. This innovation center is charged with developing new technologies in the strategic areas of health and wellness, indulgence, and convenience. Current emulsifier research carried out here focuses on trans fat replacement and saturated fat reduction, and reduced energy density utilizing novel and proprietary emulsifier systems.