dsm-firmenich, a leading innovator in nutrition, health, and beauty, has opened its Princeton Baking Innovation Center in New Jersey. This new facility will help customers accelerate innovation, improve agility, and co-create applications such as breads, rolls, pastries, tortillas, cookies, and snack foods with greater speed and precision and, ultimately, enable better products for consumers.
The Princeton Baking Innovation Center provides an advanced workspace with cutting-edge bakery technology to support the site’s dedicated team of expert bakers, product developers, technical experts, applications scientists, flavorists, sensory scientists, marketing experts, and customer insights specialists to make baked goods tastier and healthier. Baked goods manufacturers and brand owners will benefit from access to tasting panels, concept screening technologies, and dsm-firmenich’s holistic portfolio for the bakery sector.
The breadth of solutions available at the Princeton Baking Innovation Center include characterizing flavors; modulating flavors to support sugar & sodium reduction, protein & grain masking; specialized dairy & non-dairy concentrates for improved taste, texture and cost efficiencies; sweeteners; enzymes, hydrocolloids, colors, and preservation solutions; and fortifying ingredients including proteins, omega-3s, and vitamin premixes.
Uniting market-leading expertise, pioneering technologies, and best-in-class ingredients within one streamlined facility will enable faster, more integrated product development and minimize the impact of fluctuating costs of raw materials such as cocoa, eggs, and vanilla.
Chris Perkins, Senior Vice President Taste, Texture & Health North America at dsm-firmenich: “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. This state-of-the-art facility is a game changer, allowing deeper collaboration and innovation at an unprecedented speed and scale.”
Renee Riegman, Sales Director Baking, Confectionary, Ingredient Processing North America at dsm-firmenich: “The Princeton Baking Innovation Center builds on dsm-firmenich’s decades of baking expertise in North America. 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.”
Investment in the Princeton Baking Innovation Center is part of dsm-firmenich’s broader €700 million commitment to advance its global research and development capabilities. It is strategically positioned in Princeton, New Jersey, close to key customers, commercial partners, and major transportation hubs — while also serving as a collaborative hub for partners across North America. This latest expansion also builds on more than 150 years of scientific excellence and category leadership that continues to guide innovation across the company’s global network. The Princeton Baking Innovation Center complements dsm-firmenich’s state-of-the-art Princeton Food and Beverages Pilot Plant, which opened in 2024.
