CUSTOM DEVELOPMENT
 
We are your partner in producing fully cooked items to your specific wishes. Our team of Culinary Experts and Food Technologist can customize your recipes to fit your specific standards, budgets or special needs. Our culinary team is led by Certified Master Chef Michael Robins.
Michael and his Team have decades of experience developing custom products for the Retail and Foodservice industry, making it easier for you to work with a supplier that knows your business and food related challenges.

 

  


    
COOKING METHODS
Our production cooking capabilities include Sous-Vide technology, Conventional cooking and Cook, Chill & Freeze method. Let us help you select the cooking method to achieve your goals.

 Sous-Vide
Sous-Vide is French for "under vacuum". This technique assures exceptional flavor, high moisture content and high product safety. The food is hermetically sealed and slowed cooked under precise temperatures in its natural juices. Herb and spices infuses deep into proteins, resulting in deep intense flavors and succulent tender textures.

 Cook, Chill & Freeze
Your soups, sauces, side dishes and stews are cooked in our steam kettles and directly packed into boilable pouches. The product is rapidly chilled, then frozen and ready to be stored until you start using it.

Conventional cooking
Some products are just best (like our famous roasted pork chuncks and crabcakes) when cooked in an oven applying a combination of heat and steam

Quick Response R&D
Packaging Choices