Kellogg’s Away from home erects new menuvation centre at The Hatchery, Chicago’s culinary innovation centre. Chicago, which is known as being an ‘Incubator for the Incubators, also houses Chef Stephanie Izard, who is joining the Kellogg’s Away From Home at The Hatchery, to showcase the nuances and train people that how effectively one can pace faster than what consumer craves.

Foodservice owners and carfters will be kept posted by Kellogg’s iCrave platform that uses realtime data and technicalities to ping about new cravings.

According to a release the Menuvation Center marks a major investment in culinary innovation and partnership with operators, adding “It’s like a science lab, kitchen and think tank all rolled into one.”

 

Kellogg's culinary
Kellogg’s Inc. (Source: Internet)

 

“The Menuvation Center offers operators an opportunity to closely partner with Kellogg’s Away From Home, with a unique process that’s rooted in operator, consumer, and culinary insights,” said Shawn Busse, Director of R&D at Kellogg Company. “The Hatchery felt like a perfect fit for our Menuvation Center because of its reputation for being at the center of groundbreaking ideas in our industry. An incubator mentality matches the innovative spirit the Menuvation Center is all about.”

The Kellogg Company, doing business as Kellogg’s, is an American multinational food manufacturing company headquartered in Battle Creek, Michigan, United States. Kellogg’s produces cereal and convenience foods, including crackers and toaster pastries and markets their products by several well known brands including Corn Flakes, Frosted Flakes, Pringles, Eggo, and Cheez-It.

Company is highly motivated to serve the humanity at its best with the portfolio motto “Nourishing families so they can flourish and thrive.”

At Kellogg, company is constantly challenging and brainstorming to spur new culinary creations and launch the next generation of food. A lot of this work takes place in our Center for Culinary Innovation.

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