The new kitchen offers increased flexibility to enable the team to work on multiple product types in parallel
RSSL has invested in a new and improved Innovation Kitchen, which was officially opened on 16 December 2015.
The team of product development specialists at RSSL help customers turn concepts into exciting new products or work on reformulating products to help with health and well-being, cost reduction or process efficiencies.
The new kitchen offers increased flexibility to enable the team to work on multiple product types in parallel. Ease of use of equipment has been a key factor in the kitchen redesign.
According to Kerry Tanner, Head of Product and Ingredient Innovation: 'The refurbishment will enable us to retain our market leading position in supporting customers with concept ideation, product development, taste optimisation, ingredient applications and more.'
'At RSSL we can take an idea from concept right through to finished product, including analytical support for formulation direction, problem solving, food safety advice and troubleshooting,' says Kerry.