Quantum Foods opened an 8,000-square-foot, state-of-the-art Innovation Center on the company's Bolingbrook, Ill., headquarters.
Quantum Foods LLC, a further-processor of proteins, opened a state-of-the-art Innovation Center on the company's Bolingbrook, Ill., headquarters.
The new Innovation Center's flexibility and scale enables Quantum Foods to develop, customize and process proteins in a variety of different ways to meet exact customer specifications. The new center also dramatically impacts Quantum Foods' total protein product offerings and its ability to adapt them quickly to mass production. Research and development professionals, including chefs, food scientists, engineers and packaging designers, are located in the 8,000-square-foot center.
"Investing in the Innovation Center permits Quantum Foods to further develop its unique capabilities in providing protein foodservice products and solutions to our customers," says Edward Bleka, chief executive officer and founder. "By expanding our research and development, we have the facilities, talent and experience to work closely and quickly with customers and prospects to formulate and test new protein products. We are dramatically decreasing the time to market for new foodservice products and getting them to consumers in weeks versus months or even years."
The Innovation Center includes a gourmet kitchen and executive dining and conference room. The center was designed to replicate a customer's kitchen as well as include other equipment they may not currently use.
"Quantum Foods believes it is essential to turn food insights into desired products and increased success rates that add significant value to customers," Bleka adds. "Our disciplined teams are committed to working very closely with our customers and prospects."
Today, the Quantum Foods Bolingbrook campus includes its headquarter offices, a main processing products facility, a culinary center, a distribution center and the new 8,000-square-foot Innovation Center.
Quantum Foods Opens Innovation Center
April 10, 2012