Expanding Capabilities in the Culinary Center

Todays R&D landscape calls for an ever-shorter development timeframe, a faster work pace with ultra-tight deadlines, and the underlying pressure to work harder with less resourcesto continually do more with lessand all within an strict regulatory environment. In such a climate, Eatem Foods Company advises manufacturers to trust their suppliers to help them plan strategically and accomplish goals on time and on budget. And Eatem Foods has expanded its capabilities to meet such customer needs with the opening of its Culinary Center and Pilot Lab.

The 1,500-sq.-ft. kitchen is outfitted with the latest industrial cooking equipmentstockpots, braising kettles, mixers, vacuum tumblers, etc.to simulate large-scale food production. A pilot-size Microtherm unit for aseptic processing quickly permits analysis of results to determine necessary adjustments of ingredients for any flavor variance. A separate area is available for product presentation and evaluation.

The culinary team at Eatem Foodsheaded by Bill Cawley, culinary development manager, and including research chefs Gerrie Bouchard, CRC, and Philip Steplercombines technical and innovative flair, as well as practical, real-life production experience. The companys technical team has an experienced flavor chemist and food technologists ready to partner with customers to create flavorful solutions that are both appetizing and functional.

In addition to serving as a source of food and seasoning bases, flavor systems and concentrates, and broth concentrates, Eatem Foods can provide advice on production from pilot-lab testing to full-batch scale-ups. It can also offer guidance for a wide range of applications, including: thermoprocessed foods like soup, vacuum-infused or injected marinades, sauces and gravies, and savory and vegetarian broths, as well as frozen, microwavable, kosher, and organic foods.

We have an extensive line of savory flavor systemsmany of which are highly sophisticateddesigned to meet explicit needs for discriminating tastes and formulated to be very precise for a specific function," says John Randazzi, chief technical officer. He notes that each formula is technically leveraged for uniqueness, improved consistency and formulated for production efficiency.

The Eatem Foods team can develop product concepts, prototypes and/or gold-standard recipes, and conducts research on the latest trends, available ingredients and flavor technologies. It also provides re-engineering or reformulation of existing products and matching of existing flavor systems, a process that can include conducting ingredient research and evaluating cost parameters. The team can also compile nutritional data for prototypes or finished products. This assistance with the R&D process can also include formulation of proprietary flavors or blends.

Eatem Foods Company

Vineland Industrial Park

1829 Gallagher Drive

Vineland, NJ 08360

Phone: 800/683-2836

Website: eatemfoods.com