Tyson Foods has opened its new “DiscoveryCenter,” a research and development facility designed to enhance the company’s ability to create new foods and bring them to market more quickly.
“The DiscoveryCenter is much more than a building,” says Richard Bond, Tyson’s president and chief executive officer. “It’s a hub of food innovation, enabling us to combine consumer insights with culinary and food manufacturing expertise to develop great-tasting chicken, beef and pork products, and meet the ever-changing needs of today’s consumers.”
The DiscoveryCenter is located on the campus of Tyson’s World Headquarters in Springdale, Ark. The 100,000-square-foot facility is home to the food science and culinary professionals who are part of Tyson’s research and development team. The center includes 19 specialized research kitchens, a multi-protein pilot plant, a packaging innovation lab, a sensory analysis lab and consumer focus group capabilities.
“The DiscoveryCenter is designed for joint creation with our customers,” says Hal Carper, senior vice president of corporate research and development. “Here our food-innovation teams collaborate with customers to research consumer needs, then design and test new products and packaging. We can then produce products on a test basis in a real-life manufacturing environment.”