SPRINGDALE, ARK. – Ever since Springdale, Ark.-based Tyson Foods Inc. unveiled its Discovery Center in March 2007, the research and development facility has been integral in creating millions of dollars worth of new meat and poultry products in the market.

"We’ve developed more than $1 billion in new products since the Discovery Center began operating," says Craig Bacon, Ph.D., senior vice president, R&D, Tyson Foods Inc.

Thanks to collaborations between Tyson Discovery Center "team members" in varying disciplines, new products developed at the center include value-added items such as Tyson Beef Steak Tips in Bourbon Sauce and the line of individually packaged Tyson Solo Serves, among others. One of the most recent new product successes is Tyson Gourmet Wraps, a four-product line that has been in the marketplace for nine months.

Chef- and culinary-inspired, products in this line include Asiago Roast Beef Wrap, Turkey Club Wrap, Pulled Pork & Provolone Wrap and South of the Border Chicken Wrap. Tyson Gourmet Wraps are sold at retail and foodservice. Products are available in bulk for customers who want to present their shoppers or foodservice guests with a "made on-premises look" product or pre-packaged individually.

Although it took just 12 months to get Tyson Gourmet Wraps from the initial concept into the marketplace, making wraps was something Tyson had not attempted before and team members were forced to meet many challenges along the way during development. (To learn more about the development of Tyson Gourmet Wraps, read about it only in the February issue of MEAT&POULTRY magazine.)

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