R&D Expertise - Pre-cooked Meats & Pizza Toppings

R&D Expertise

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RESEARCH AND DEVELOPMENT CAPABILITIES

Burke’s research and development expertise, combined with our processing capabilities, allow us to meet our customers’ diverse requirements in terms of flavor, texture, shape and appearance. From spicy to mild, crumbles to strips, consistent or random shapes — our research & development department does it all, including custom formulations.

Each year, R&D members develop numerous samples of unique toppings, fillings, meatballs and shredded meats to meet specific customers’ expectations, with an average sample turnaround of less than a week. Moreover, Burke enjoys a product approval rate that is 150 percent greater than the national average.

CONTINUOUS FOCUS ON QUALITY

Our continuous improvement in production and freezing processes, packaging capabilities, research & development facilities, and technical support ensures industry leadership in product quality.  We invest heavily in our staff and our facilities to protect and preserve the highest level of safety, consistency and efficiency.  And with years of experience and ongoing training, our production and technical personnel are highly qualified to manage and maintain quality control.

 

MEET OUR TEAM

  Casey B. Frye, Ph.D.
Vice President, Research & Development
Dawn Canon, Ph.D., C.C.S.
Food Scientist
  Tom Naberhaus
Product Development Manager, Oven Products
 Brad Beuter Brad Beuter
Product Development Manager
  Becky Lann
Senior Product Development Technician
  Karl Coughenour
Product Development Technician
  Randy Johnson
Product Development Technician
  Dave Brown
Product and Process Improvement Technician

 

 

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