Creative Experience
Turning ideas into delicious reality
Co-creating mouthwatering products

Partnering with us gives you access to our extensive technical expertise. We combine this with our unique market insights and your own specific knowledge to create products that keep you one step ahead. Whether you’re developing functional foods or more indulgent treats, we provide the support and expertise to create high-quality products that delight your customers.

Creative expertise is always close by

Our Creative Experience Centers are dynamic workshop environments that support you from idea generation to product development. Led by our experts, you can test innovative new products, sample vibrant new flavors, and create food products that capture the imagination – and taste buds - of today’s consumers. Whether you want to pioneer products with a balanced nutritional profile for health-conscious consumers, or create more indulgent treats, our Creative Experience Centers help you to stay ahead of the competition.

Our hubs are global centers for discovery and creation focusing on developing new technologies and advancing scientific research. Our studios and technical centers service regional and local market needs.

Innovations and awards

Over the years, Bunge Loders Croklaan has introduced numerous product innovations and won several industry awards.

Here are some highlights:

  • Inventor of Sweetolin in 2020: the first innovation on the market that targets sugar reduction through fat.
  • Most Innovative Health Ingredient award for Couva® 806 at the 2019 Gulfood Manufacturing Industry Excellence Awards.
  • Winner of the Food Ingredients Europe award in 2019 for the most innovative functional ingredient with Betapol® Plus, the next generation of OPO for infant milk formula.
  • Food Ingredients Europe award finalist with Creamelt® Stand in 2015.
  • Food Ingredients Europe award for the most innovative confectionery ingredient with CristalGreen® in 2013.
  • 'Highly recommended' status for Creamelt® 500 at the Gulfood show in 2012.
  • Institute for Food Technologists award for SansTrans VLS 30 and 40 in 2011.
  • Food Ingredients Europe awards for Prestine® in 1994 and Cotebar® in 2001.
  • The first palm-based alternatives for trans-fat-containing shortenings in the US market.
  • The inventor of Cocoa Butter Equivalents (CBEs) with Coberine®.
  • The creation of Couva® 850 NH, the first trans-fat-free cocoa butter replacer (CBR).
  • The inventor of OPO with Betapol®, a breakthrough innovation that mimics the fat composition and unique OPO fat structure of mother's milk.