NEWS IN BRIEF
Cargill unveils $70m North American protein headquarters designed to ‘inspire the future of protein’
Cargill’s protein division produces, distributes and markets beef, turkey, chicken and egg products to retail, foodservice and food ingredient companies throughout North America, and exports meat and by-products around the world.
Cargill has been diversifying its protein business with investment in new protein technologies such as the cultured protein market. Last year, Cargill Protein participated in a $17m funding round in cell-based meat company, Memphis Meats.
“Our goal is to provide a complete basket of goods to our customers. We will do this by growing our traditional protein business, entering into new proteins and investing in innovative alternatives” said Brian Sikes, Cargill Protein president.
New headquarters' building features to promote protein innovation
The four-story, open-plan building will employ 750 people with enough space to accommodate 950 employees, replacing the company’s former 10-story headquarters in Wichita.
Making Wichita ‘the Silicon Valley of protein’
Cargill announced that it would keep its protein headquarters in Wichita in 2016.
"We want to help make Wichita the Silicon Valley of protein, bringing together the best minds, innovation and technology in the industry," said Cargill protein president Brian Sikes.
Each area of the building was intentionally designed to create an environment where employees can better connect with one another and their customers, according to Sikes.
"Our customers rely on us to bring insights to the table and anticipate what consumers need and want," Sikes said. "This building, along with our existing Cargill Innovation Center, creates a destination for customers to tap into our expertise and experience the future of protein."
The headquarters’ new building features include:
- An immersive technology conference room that enables employees to connect with colleagues in global locations
- A presentation kitchen to connect customers and visitors to food solutions and inspired culinary innovation.
- A sensory center that allows Cargill and its customers to conduct product research, focus groups and product testing
- Dedicated areas to explore sustainability across the protein supply chain.
Next to connecting with customers, Cargill believes that its new building which accommodates more employee collaboration will help attract and maintain talent.
“We are a customer-focused, growth-oriented, talent-driven business operating in a highly competitive sector,” Sikes added.
