The Pork Centre of Excellence follows a £350,000 investment as the business looks to strengthen product development and accelerate innovation across its pork business.
The new facility is kitted out with a development kitchen designed to support efficient, high-quality product development for customers. It also features specialist equipment, such as an indoor charcoal BBQ for developing and demonstrating BBQ products, and a dry ageing unit.
A customer panelling area allows Pilgrim’s Europe to host product tastings, innovation sessions and collaborative workshops with retail and foodservice partners, enabling more collaborative and streamlined NPD – from concept to kitchen table.
The centre will focus on developing pork and added-value pork products, particularly within key growth categories such as BBQ and ready-to-cook ranges.
Ivan Siqueira, president for Pilgrim’s Europe, said: “The new Pork Centre of Excellence at Bromborough is an important investment in our innovation capabilities and part of our wider ambition to create centres of excellence across our different business units at Pilgrim’s Europe.
Sam Reader, director of product and innovation at Pilgrim’s Europe, added: “By bringing together modern kitchen facilities, specialist equipment and dedicated customer collaboration spaces, we’ve created an environment where ideas can move quickly from concept to reality. It gives our teams the space to explore new flavours, formats and product ideas, while working closely with customers to develop new products and showcase the versatility of pork.”
This follows the launch of a new ‘Butchery Academy’ at Pilgrim’s Europe’s Westerleigh site, with a view to bring fresh talent in the UK’s meat industry.
