Culinary Innovation
We have some of the most highly skilled, passionate and inventive culinary professionals pushing us forward. They look at trends and listen to consumers, retailers and restaurants for insights into how people eat and how we can make that experience better. The result? Innovative foods that surprise and delight, including unexpected flavors, fresh, more wholesome ingredients—foods conceived with both convenience and a conscience in mind.
Research & Development turns consumer insights into ambitious and imaginative foods with the help of our insights and innovation teams. These insights have helped create breakthrough new products like Jimmy Dean Delights® Frittatas and Tyson Tastemakers® fresh meal kits.
The heart of innovation lies within our two Research & Development centers. The Tyson Discovery CenterÌýin Springdale, Arkansas, consists of 19 state-of-the-art test kitchens, a pilot plant, a sensory lab and focus group space, and a packaging innovation lab.
The 39,000-square-foot pilot plant inÌýSpringdaleÌýallows us to quickly bring concepts into the manufacturing environment and commerce to test market feasibility.
Our R & D facilities hold nearly 300 chefs, food scientists, sensory scientists, packaging and process engineers, regulatory experts, and registered dietitians. They cover a lot of disciplines, but focus on two areas: improving the food we make, and creating exciting new categories.
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Tyson Discovery Center is where new products are brought to life. All of these resources make up the building blocks of the process needed to take a product from a great idea to the dinner table.
173
Research & Development Team Members who work at the Tyson Discovery Center
50
Team Members are degreed professionals with a master’s or PhD
46
Team Members achieved a CCS Culinologist certification from the Research Chefs Association