Calbee America, Inc., a snack pioneer for over 70 years has strengthened its domestic innovation capabilities with the introduction of a new R&D Innovation Center in Madera. Planned to help the company grow in double digits annually by accelerating innovation and product development, the facility will support the team in bringing Asian-flavored offerings to the mainstream marketplace and expanding Harvest Snaps’ presence as a better-for-you brand in the salty snack category. A grand opening will take place with a ribbon-cutting ceremony, coffee truck, booths to share Calbee’s history, and a build-your-own snack station.
Calbee is Japan’s largest snack company, with its U.S. division driving revenue growth. The flagship Harvest Snaps brand that pioneered the produce aisle recently expanded its nutrient-dense, veggie-based lineup to include 100% whole fruit snacks for kids, plus Crunchy Puffs made with navy beans as the first ingredient. In addition, Calbee’s Asian-inspired snack brands, including its iconic Shrimp Chips, are leaders in the Asian salty snack aisle at mainstream retail channels, outperforming the category in annual growth. In addition, newly launched Asian Style Chips are planned to drive category expansion.
Innovation Center
Leveraging the latest food industry technology from Japan, Calbee America, Inc.’s R&D Innovation Center will accelerate innovation and spearhead the development of more Asian-flavored snacks appealing to the American palate, along with better-for-you snacks under the Harvest Snaps banner. Complete with a state-of-the-art kitchen and offices accommodating up to 15 researchers, the facility will create products ranging from tortilla and potato chips to popcorn, cereal, and crackers that can be certified organic, gluten-free, non-GMO, and kosher.
“We are so proud of the great-tasting, high-quality products that our team has brought to the North American marketplace to date and look forward to expanding our ability to innovate with a new hub here in the United States. We will explore different ingredient bases and flavors, along with improvements in texture and new snack shapes.”
Takuro Kris Tatsumi, Director of R&D, Calbee America Inc