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.
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 Assocation
The art and science of food
What is a Culinologist? To us, they’re the perfect blend of culinary art and food science. They’re able to take a recipe conceived in our test kitchens and deconstruct it to make sure the recipe is just as delicious every single time it’s made.
Our chefs and culinary experts stay ahead of all the latest food trends.
Finding the right feel
Food is a multi-sensory experience. Taste, smell, look, and touch all come together in each bite. Our sensory experts examine texture, aroma, presentation and more. Then they refine the recipe to make our food appealing to every sense.
Striving to offer better options
Food behaviors are changing. Consumers want more options that fit into a healthy, active lifestyle. Our teams of nutritionists and registered dietitians are listening, guiding us as we navigate ever-changing health and nutrition science and trends.