CSG Enhanced Innovation, Plant Throughput, and Produced Clean Label Results Plenus Group, Inc. is a USDA/FDA, HACCP Compliant, and SQF Level II certified food manufacturing facility in Lowell, MA. They specialize in manufacturing premium soups, sauces, and high-quality frozen foods in a state-of-the-art cook-chill manufacturing facility. In addition to their private label development, they [...]
J&G Foods a long-time client of Chef Services Group joins with Preval Foods a Quebec-based Fontaine family meat producer acquired J&G Foods in Sutton Mass now J&G 2021. The agri-business generates $575 million in sales and employs more than 1,400 in Canada, the United States and South America. J&G joins Préval AG’s six other [...]
The retail date industry is very well represented in the retail markets with Natural Delights in just about every retail store across North America. Bard Valley Date Growers represents a consortium of farms that produce the largest volume of Medjool Dates in North American about 40,000,000 lbs. annually. In 2020 Bard Valley approached Chef [...]
Situation: USDA Meat processor of commodity meat products and private label custom value added retail packaged meat “RTC”. Have been faced with several development projects that involved new technology, ingredients and the assembly of formula, HACCP and new product development strategies. Chef Services was retained to work with production and Q&A to launch their innovation [...]
Situation: The Saratoga team was looking for help with new product research & development, that would highlight their commitment to quality while utilizing in house inventory. They were looking for a full flavored products that would provide the target consistency and price points for varies food service applications (sauce, glaze, marinade, dressing). The idea was [...]
Situation: Preppy Pig is a successful BBQ catering company in the Northeast region that is outgrowing their production. Currently, their need for bbq and spice rub is greater than their commissary production. The idea is to bring their local, all natural BBQ sauce to a Manufactured co-packer for foodservice and retail sale. Focusing on the [...]
Situation: The Harbar team was trying to create a Baked Flour Tortilla Snack Chip for retail sale, that would bind provide a crisp flakey texture without providing high fat or dry product. They were looking for a bold and innovated flavor (Sweet & Savory) that would appeal to a range of consumers plain and with [...]
Situation: The Food Innovation Nexus partnership was created to help provide a collaboration of culinary support, marketing, food science and medical professionals. As a unified work force the combined teams each bring individual insight to each new product creation. Focusing on new product ideation the role of culinary support is to utilize natural food systems [...]
Situation: The American Egg Board has been the promotional board for America’s egg industry and their primary mission is to increase the demand for the egg and egg products on behalf of U.S. egg producers. Their Need: The overall goal was to work with an Egg Solution Chef that could provide culinary services [...]
Situation: Located in New Bedford, MA; American Pride Seafood is a growing processing facility for Value Added Fish Products and Scallops for both retail and food service opportunities. Their Need: The overall goal was to build a long lasting relationship for assistance as needed concerning Development of New Items, Ideation, Culinary Presentations, Support Services and [...]