dsm-firmenich launches Princeton Baking Innovation Center to boost healthier bakery innovation

dsm-firmenich has officially opened the doors to its new Princeton Baking Innovation Center in New Jersey, a move the company says will accelerate co-creation and innovation across the North American baked goods sector. Designed to serve as a collaborative hub for the development of breads, pastries, tortillas, cookies, and snack foods, the facility is equipped with advanced technologies and expert teams to help customers improve product taste, texture, nutrition, and speed to market.

The opening marks a significant step in dsm-firmenich’s broader push to invest in its global R&D infrastructure. The Princeton Baking Innovation Center forms part of a larger €700 million (approximately US$760 million) investment in research and development worldwide. Located in close proximity to commercial partners and transport networks, the site reinforces dsm-firmenich’s commitment to helping customers across North America respond more rapidly and effectively to evolving consumer demands.

Chris Perkins, Senior Vice President Taste, Texture & Health North America, described the new center as a 'game changer' for the bakery industry. “Our new Princeton Baking Innovation Center underscores our ambition to bring progress to life by empowering our customers to create bakery products that not only taste incredible but are also healthier and sustainably produced,” he said. “This state-of-the-art facility is a game changer, allowing deeper collaboration and innovation at an unprecedented speed and scale.”

The center houses a multidisciplinary team including expert bakers, product developers, flavorists, sensory scientists, and market analysts. The aim is to provide baked goods manufacturers and brand owners with access to an end-to-end suite of capabilities, including concept screening, flavor modulation, sensory analysis, and technical application support.

Among the services offered are flavor characterization, masking solutions for high-protein and whole grain formulations, and modulation strategies for sugar and sodium reduction. The facility also provides specialized dairy and non-dairy concentrates designed to improve both taste and cost efficiency, as well as a range of functional ingredients including enzymes, hydrocolloids, colors, sweeteners, and preservation systems. Fortification with proteins, omega-3s, and custom vitamin premixes is another area of focus.

The integration of these tools and technologies is intended to streamline product development while helping partners navigate fluctuating costs in key raw materials such as cocoa, eggs, and vanilla.

Renee Riegman, Sales Director Baking, Confectionary, Ingredient Processing North America, emphasized the practical benefits for industry partners. “The Princeton Baking Innovation Center builds on dsm-firmenich’s decades of baking expertise in North America,” she said. “It equips our customers and passionate team of experienced baking technologists with the tools they need to break new ground in delicious, nutritious, and sustainable baked goods. With innovation and agility at its heart, this facility is uniquely positioned to help solve our customers’ most pressing challenges, delight consumers, and support our customers’ product and brand growth.”

The new center complements the company’s Princeton Food and Beverages Pilot Plant, which opened in 2024 and serves broader applications in food and drink. Together, these facilities strengthen dsm-firmenich’s North American footprint and underscore its ambition to lead in nutrition and health innovation.

With over 150 years of scientific heritage, dsm-firmenich is positioning the Princeton Baking Innovation Center as a cornerstone in its strategy to support the next generation of better-for-you baked goods. The facility is now fully operational and open for collaboration with partners across the bakery supply chain.