There are a few reasons why people are happy about COVID-19 restrictions being lifted—beloved restaurants reopening, postponed concerts returning, and vacations offering a respite from work. An item trade journalists like me can add to that list: field trips.

Much like the namesake journeys of our elementary school days, a field trip for a trade journalist is an opportunity to stretch your legs, go someplace new, and learn. When Kemin Industries, Des Moines, IA, extended an invitation to a select group of food industry reporters to visit its Bakery Innovation Center (BIC) at their headquarters, I happily accepted—in small part for a change of scenery, but mostly because in-person learning opportunities have been in short supply since the start of the pandemic.

During the visit, the other journalists (including my BNP Media colleague Prepared Foods Chief Editor Bob Garrison) and I used all five senses in our tour of the BIC, a 2,300-square-foot facility equipped with an analytical lab, pilot-scale production equipment, and other features. We got to see the BIC staff in action, hear them explain the various services they offer tortilla and baked-good customers, get our hands on corn tortillas as we mixed and baked them in preparation for testing, smell the aroma of the cooking disks, and taste the fruits of our labor. Then, we got to put fresh-made tortillas through a number of tests. According to Marketing Director Courtney Schwartz, Kemin customers are invited to visit the BIC and share in these experiences.

“We intend to use the BIC as an application center for new product development testing for new Kemin products as well as validation testing with customers; our hope is that we can provide our customers and industry with a facility that will allow them the flexibility of trying out new formulations, ingredients and processes without having to utilize their lines or resources,” Schwartz told me. “We hope to work hand-in-hand with our customers and provide them the technical and formulation support they need to launch quality products to the industry in a timely manner.”

Among the Kemin food additives our tour group saw in action was SHIELD Pure, designed to offer a clean-label alternative to synthetic mold inhibitors. The laboratory tests we observed indicate the product is able to extend the shelf life of corn tortillas by weeks.

Schwartz told me that visits to the BIC aren’t the only way in which Kemin experts will offer support to its customers, who might be worried about travel or staff shortages.

“Manufacturers may still have labor concerns so traveling to Kemin isn't always feasible; therefore, we will continue to provide formulation support from Des Moines as well as on-site support within their facility. Our goal is always to provide necessary support to meet our customer needs in a timely manner, with a product that increases the overall quality and shelf life of their offerings,” Schwartz says.

Thank you to Kemin for inviting me on the BIC tour. Now, onto the next adventure. SF&WB