The new innovation and development kitchen features a 2,200 square foot development kitchen and pilot plant which will enable JMH Premium's Research & Development team to serve its customers in an even more substantial way.
JMH Premium opens the doors of its new Culinary Design Center, welcoming customers for on the bench development of custom flavor solutions.
JMH Premium got its start over 30 years ago as a standard soup and sauce base manufacturer. The company has grown into one of the premier custom flavor development and manufacturing companies in the USA. JMH Premium creates products for industrial, institutional and food service organizations, with customers enjoying its premium flavors around the world.
The new innovation and development kitchen features a 2,200 square foot development kitchen and pilot plant which will enable JMH Premium’s Research & Development team to serve its customers in an even more substantial way. The new Culinary Design Studio (referred to by the JMH Premium team as the “CDS”) includes enhanced work stations, high-powered, restaurant-grade cooktops, griddle and wok stations, large capacity swept surface kettles, and increased dry and wet blending capabilities. These major upgrades allow its team of Food Scientists and Chefs to take customer ideas from concept to benchtop to application to scale up, all in one space; substantially reducing the time required for commercialization. With the capabilities of the new innovation center, JMH Premium will help its customers get to a much quicker yes or no decision in their product development process. The Company can now can reduce customer development time from months to weeks or even days.
JMH Premium has an impressive reputation with its customers of being able to meet stringent regulatory requirements, with the highest quality ingredients, utilizing state-of-the-art manufacturing practices, all within industry leading timelines. “This incredible new development center will enhance our ability to solve problems for our customers,” said Nicole DeBloois, Director of R&D. “With our expanded work space, newly updated equipment and our incredibly talented team, we look forward to providing a better experience for our customers. They will thoroughly enjoy coming to Salt Lake City and working on the bench with us.”
“The strength and efficiency of our decomplexification process, which we call speed-scratch, helps our customers get products to market rapidly. We are solving problems like flavor and texture consistency, reducing labor costs, and even improving existing recipes when needed,” added Ms.DeBloois.
“We just had an incredible grand opening experience, opening our doors to customers, vendors, family and friends to experience delicious food and win greata prizes,” reports Laura Guthrie, Director of Marketing. “Now that our event is finished, we will be hosting virtual tours on our website, and anyone who watches will be entered to win a great ski vacation to Utah. And all of our customers are invited to visit us and take advantage of our new development capabilities.”