Bunge Loders Croklaan to open Creative Studio in Turkey

By Gill Hyslop contact

- Last updated on GMT

The Creative Studio is a state-of-the-art facility, located adjacent to the Bunge Turkey office. Pic: Bunge Loders Croklaan
The Creative Studio is a state-of-the-art facility, located adjacent to the Bunge Turkey office. Pic: Bunge Loders Croklaan

Related tags: Bunge Loders Croklaan, Turkey, EMEA, Innovation, Bakery & confectionery, coronavirus

The sustainable plant-based edible oils and fats specialist will inaugurate its first Creative Studio in Istanbul in Q3, a dedicated workspace designed to accelerate customer innovation in the growing Middle East/North African markets, while adhering to all COVID-19 directives.

The Istanbul Creative Studio – the latest addition to Bunge Loders Croklaan (BLC) global network of Creative Experience Centers – is a dynamic workshop environment that provides onsite support to regional bakery and confectionery producers to co-create new products.

Focus will be on sensory appeal, new flavours and enhanced nutritional value while staying ahead of constantly evolving trends, regional tastes and consumer demands.

The studio will also serve to develop solutions with manufacturers in collaboration with innovative networks such as Le Cordon Bleu.

“Our goal is to be close to our customers and work with them to streamline product development and time-to-market,”​ said Renee Boerefijn, director of Innovation EMEA for BLC.

“Whether pioneering products with a balanced nutritional profile or creating more indulgent treats, our Creative Studios help our customers stay ahead of the competition.

“They are the physical representation of the concept ‘Let’s create together,’ which is fundamental to who we are as a company and to our commitment to innovation.

“A number of new studios are in the pipeline, all designed to guide our regional customers toward effective translation of ideas into winning new products.”

Growing appetite

According to Innova Market Insights, the Middle Eastern population has a growing sweet tooth. The global research group’s reveals a 23% increase in bakery product launches, compared to the two years prior, with biscuits being the top growth category.

The region is also experiencing an upswing in innovation. For example, the fusion of regional flavours in biscuit and cakes such as halva, hummus and labneh cheese is trending.

Capturing food trends

BLC’s Istanbul Creative Studio will be managed by Oznur Kose, application & technical support manager for Turkey, and supported by a local team of specialists. It will also provide training in specific ancillary issues, such as reformulation of products according to new regulations including SAFA, trans fats  and food safety.

“Working with a team of dedicated experts in one of our Creative Studios is an exhilarating experience,”​ said Kose.

“The new studio in Istanbul is now part of Bunge’s extensive network in Turkey. This allows us to serve regional customers on a broad range of oils, fats and specialty solutions.”

The official opening ceremony of the new studio is scheduled for October 2020. According to BLC, the site has been sterilised and workshops will take place in accordance with all COVID-19 directives.

BLC has operated in Turkey since 2000, producing branded products like Komili, Kirlangic, Sezai Omer, Madra and Salat from production facilities located in Kocaeli, Kirklareli, Balikesir and Izmir.

The St. Louis, Missouri-headquartered company was founded in 1818 and today has 24,000 employees worldwide who stand behind more than 350 port terminals, oilseed processing plants, grain facilities and food and ingredient production and packaging facilities around the world.

Related topics: Processing & Packaging

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