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.


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.


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
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