In a world where hectic, demanding lifestyles are making processed foods increasingly popular, whether frozen or ready-to-eat, there is a growing trend for food manufacturers to produce more food products that are restaurant- or even gourmet-quality. The success of this trend has in many cases depended on manufacturers recruiting seasoned, successful master chefs to their high volume production kitchens to work as executive chefs and new product developers. “I believe we are entering an era where master chefs will play a much more important role in the development of higher-quality products for the food processing industry,” says Chef Mike Matranga, New Product Development Manager at Sandridge Food Corporation (Medina, OH). ALSO SEE: Processing Profitability Matranga, a European-trained chef, says that food processors are beginning to recognize that culinary artists like himself play a vital role in the conception and preparation of high-quality food products. No longer can processors afford to depend on food scientists, technicians and engineers to fill this role. “Although I have a great love of the gourmet restaurant kitchen and European foods involving delicately made soufflés or game dishes such as pheasant, I saw the opportunity to work at Sandridge as a chance to help bring a new level of quality and freshness in products that the general public can enjoy,” explains Matranga. “For their part, Sandridge decided to put a chef in the kitchen to create recipes and flavors the correct way, so that other chefs want to buy their products.” Sandridge has been a leader in the North American refrigerated foods industry for more than 50 years. The company specializes in fresh refrigerated deli salads, sides, soups, sauces and specialty dishes created by culinary experts including Matranga. Justin Donaldson, Executive Chef at Unitherm Food Systems (Bristow, OK), agrees that there is a significant trend […]