This world-class food research and development facility enables Kellogg food scientists to turn wholesome grains into innovative breakfast foods which meet consumer expectations for superior taste, nutrition and convenience.

The new facility includes nine conference rooms, a board room, 120-seat auditorium, 3-story glass atrium, freestanding, stainless steel clad staircase, and state-of-the-art technology throughout. Computer access flooring was installed in approximately 50,000 sq.ft. to 60,000 sq.ft. of the building.

The W. K. Kellogg Institute consolidates the Company’s global food research efforts in one facility, enabling Kellogg researchers and technical experts to more effectively share their learnings, while improving the speed with which new product can be successfully introduced to consumers around the world.

In addition to this crucial project, Clark completed over 90 projects for the Kellogg Company during a 14-year period.