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WTI to Open Customer Experience Center for Ingredient Innovations that Support Food Safety

WTI Inc.'s founder Wolf Ludwig — Image courtesy of WTI Inc.

World Technology Ingredients (WTI) Inc. has begun construction on Wolf’s Customer Experience Center, a new corporate facility and innovation hub scheduled to open in spring 2026 in Jefferson, Georgia. The center will serve as a collaborative space for research, product development, and customer engagement, supporting WTI’s focus on food safety, quality, and naturally derived ingredient technologies.

A Hub for Research and Collaboration on Natural, Functional Ingredients

Wolf’s Customer Experience Center will feature three integrated environments designed to accelerate innovation and strengthen partnerships:

Application Lab: A fully equipped research and development (R&D) lab where customers can work alongside WTI food scientists to test antimicrobials, antioxidants, sodium reduction systems, and phosphate alternatives in real-world formulations
Test Kitchen: A culinary space for concept development, sensory evaluation, and live demonstrations, enabling rapid transition from ideation to commercialization
Experience and Collaboration Hub: A modern setting for workshops, training, and customer meetings, fostering hands-on problem solving and knowledge sharing.

The spaces aim to help customers shorten development timelines, validate ingredient performance, and explore new technologies while maintaining high standards for food safety and quality.

Supporting Food Safety, Quality, and Shelf Life Extension

The center is designed for food manufacturers seeking solutions to improve safety, extend shelf life, and enhance product quality. By providing access to WTI scientists and culinary experts, the facility will enable teams to gain insights into ingredient functionality, build confidence before scaling, and inspire creative approaches to product development.

Wolf’s Customer Experience Center will open in spring 2026 and will host customers, partners, and community members for innovation workshops and demonstrations.

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The Food Safety Magazine editorial team comprises Bailee Henderson, Director of Content Strategy and news editor ✉, and Adrienne Blume, M.A., Director of Editorial and Industry Engagement.