At an unveiling ceremony today, The Dannon Company, Inc. announced the grand opening of its new research and development facility, the Dannon Discovery & Innovation Center. The Company's $9 million capital investment will increase collaboration between R&D and Marketing, Sourcing & Supplier Development and other key functions that directly impact the level of innovation and speed of introduction of new products to market.
Located within Dannon's headquarters, the Dannon Discovery & Innovation Center contains state-of-the-art manufacturing equipment, a Sensory & Consumer Insights Lab, as well as labs for Quality Analysis and Fruit & Flavor. Most importantly, it houses Dannon's R&D team, comprised of experts in the fields of science, sensory and consumer insights, packaging, fruit and flavor, and product formulation. Dannon's suppliers now also have designated office space within the Company's headquarters to accelerate collaboration, spur innovation and ensure integration at every stage of the development process.
"The Dannon Discovery & Innovation Center is an unprecedented investment in people and technology designed to accelerate the growth of our business and that of our customers, the nation's leading retailers," said Gustavo Valle, President and Chief Executive Officer of The Dannon Company, Inc.
"By physically bringing the R&D team closer to other core business functions, we will foster greater collaboration to accelerate pursuit of our mission - to bring health through food to as many people as possible," said Albe Wendt, Vice President Research & Development, North America. Historically, the yogurt category in the US has grown due to innovation being introduced to consumers who typically consume significantly less yogurt than consumers in more developed markets.
"The Dannon Company has been an innovator in the US dairy industry since the Company was founded in 1942," said Michael Neuwirth, Senior Director of Public Relations. "The yogurt category has been propelled forward by developing innovative concepts for nutritious products, such 'Fruit on the Bottom' in 1947, low-fat yogurt for early health enthusiasts in 1955, mini-cups for kids in 1982, 'Light' yogurt with no added sugar in 1988, Activia with a unique probiotic culture in 2006, Danimals spoon-free CrushCup in 2008, Dan-o-nino with twice the calcium of milk also in 2008, Greek yogurt in 2010, and French style yogurt in 2011. The Dannon Discovery and Innovation Center will help us further accelerate our growth."
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