Diamond Foods’ new innovation centre opens in Oregon

American food company Diamond Foods, Inc has unveiled a new innovation centre in Salem, Oregon that will focus on new and interesting products for its range of brands.

Spanning over 7,000ft², the two-storey centre is located adjacent to the Kettle Brand potato chip facility.

It features an R&D kitchen and lab that will produce innovative product samples and simulates preparation processes. A concept room focused on the developpment of creativity ideas and customer meetings, and a sensory evaluation centre for real-time product testing with consumers are also a part of the centre.

The innovation centre will drive new product offerings for Diamond’s entire family of brands, including Kettle Brand, Pop Secret, Emerald Nuts and Diamond of California.

The company has already launched Kettle Brand Pepperoncini, Dill Pickle-flavored potato chips, and Emerald Raspberry Glazed almonds. Unconfirmed reports talk about other innovative products coming from the new centre, such as strawberry-cream chips, Island Jerk potato chips, and Aztec chocolate potato chips.

Diamond’s new centre has a mix of food scientists and sensory specialists, as well as marketing, packaging and regulatory experts to develop product ideas.

Commenting on the new centre, Diamond Foods president and CEO Brian Driscoll said: "We are not just putting a stake in the ground, but an entire foundation and infrastructure committed to innovation and market leadership, as well as an experienced forward-thinking team to take advantage of it.

"Several retail customers have already visited the innovation centre for joint collaboration meetings and recognise the potential for new product development this facility and the team affords."

The company is also looking to improve its performance in some segments with the new centre, as there has been a growing trend towards healthy snacking. Diamond’s third quarter earnings saw a 2.5% dip in net sales, a 0.3% drop in net sales for snacks, and a 5.8% fall in net sales for nuts, reports Food Dive.

The centre also has a strong environmental footing besides being a state-of-the-art research and development facility.

ZGF Architects have designed the building in accordance with the surrounding natural habitat, with the building sporting natural, steam-treated pine and Douglas fir exterior. The façade is designed to fold inward to provide shade and daylight based on the direction of the sun.

Other features include an energy-conscious ventilation system and custom-designed rain gardens to manage waste and storm water run-off to help preserve the nearby wetland.