Bluegrass Ingredients Inc. opened The Agile Kitchen at Bluegrass, a product development center and resource hub for acting on evolving consumer food trends in close collaboration with food manufacturers. The Agile Kitchen at Bluegrass exists as a physical space and a digital solution, advancing the company’s commitment to understanding ingredient trends and market opportunities, a cornerstone of its Agile Ingredient Innovation service model.

The Agile Kitchen at Bluegrass will provide food manufacturers with a state-of-the-art innovation kitchen to craft and pilot test custom applications and recipes. The company’s food scientists, culinary specialists and research and development teams will be available to support on-site creations, in addition to the company’s executive chef, Shane Boling.

“The Agile Kitchen at Bluegrass is purpose-built to wholly support our customers and prospects in their product development journeys,” said Hoyt Huffman, CEO at Bluegrass Ingredients. “There’s no substitute for hands-on collaboration in creating great food. Armed with the latest insights and findings, the Kitchen gives our customers and our team a state-of-the-art space to roll up their sleeves and get to work inventing and improving the future of food.” 

Bluegrass Ingredients partners with customers and prospects to craft tailored formulations across a variety of applications, including bakery, beverages, desserts, prepared meals and snacks.