The company will create formulations for meat, dairy, bakery and beverage applications at the new center.

ST. LOUIS — ICL Food Specialties has opened a regional application center in Monterrey, Mexico, to create formulations for meat, dairy, bakery and beverage applications. Bertha Zertuche, a food application scientist, and Vince Machen, facilities coordinator at ICL Food Specialties, worked together to design the facility.

“No matter where they are, our customers can count on ICL Food Specialties to be at the forefront of food trends and technology,” said Nancy Stachiw, director of technical service and application for ICL Food Specialties. “Raw materials, processing techniques and tastes all differ by geography. Regional application capabilities allow us to commit to serving our global markets in a more efficient way by responding quickly to customer challenges with new product developments.”

Later this year ICL Food Specialties expects to complete an expansion that will double the size of its technical applications center in Webster Groves, Mo. The expansion includes an expanded bakery pilot plant, a test kitchen, a protein synergies lab, sensory evaluation facilities and technology for dairy, beverage and meat processing applications.