Richardson International is committing over $30 million to the development of a four-story, 62,000 square-foot innovation centre near the company’s head office in Winnipeg, Manitoba.
“Our goal is that the Richardson Innovation Centre will become a centre for collaboration — as a training facility for our employees and customers and an education centre for food science students and the culinary community,” says Chuck Cohen, Richardson’s senior vice-president, technology, in a release. “As a Winnipeg-based company, we look forward to bringing our customers, suppliers, and partners from around the globe to this centre to showcase our products and capabilities and provide them with a rich experience in a very unique setting.”
The centre is being built as a complement to Richardson’s food and ingredients division. According to the company, the building will offer more than agri-food research and product innovation — “it will help invigorate the downtown area and serve as a lasting legacy for the Winnipeg community.”
The centre will house Richardson’s food development team, product development suites, analytical laboratory, microbiology lab, and a culinary test and demonstration kitchen.
“The process of product development requires a modern platform for testing solutions, troubleshooting issues and exploring new ideas as they relate to market needs and evolving customer taste profiles,” says Curt Vossen, Richardson’s president and CEO. “In order to test derivatives of existing products or create entirely new product streams, our team’s technical capabilities must be backed by the right technical facilities. We anticipate the Innovation Centre will provide them with the technical capacity and resources necessary to meet and exceed customer expectations.”
The new centre will be located at the corner of Westbrook Street and Lombard Avenue, a block east from Richardson’s head office (new facility in red below; also two blocks from Cigi — the Canadian International Grains Institute.)
Construction is set to begin this month, with completion targeted for the spring of 2020.