The German-based flavour specialists said its new group will be a cross-functional, cross-regional team “comprised of highly technical, and experienced research personnel and trained chemists.”
The group – to be led by Dr Erik Donhowe – will focus on delivering a continual pipeline of robust, innovative concepts to the food and beverage markets from its base in Zug, Switzerland.
Michael Ponder, global CEO of Wild said by bringing together regional strengths and expertise into a global team the firm will be able to “expand its capabilities, capacities, creativity, and expertise in many areas, including: in-depth flavour and colour research and development, plant science, health ingredient technologies, fermentation, analytical analysis, biotechnology, and natural mint varieties and custom variations, and sweetening solutions.”
“Dr. Donhowe has the expertise, technical background, and management experience to expand the creativity of the research areas of Wild while allowing the efforts and abilities of each individual to thrive,” said Ponder.
Donhowe, who will assume the role of Chief Global Research and Innovation Officer said: “By creating a focused team to drive innovation, I feel that it can only increase the offerings and solutions for our customers to meet their requirements on a timely basis – ahead of the market.”