Whether you’re just getting started or know exactly where you’re headed, our experienced Production and R&D teams will get you there.

A longtime supporter of the Research Chefs Association, Butterfield Foods prides itself on rapid development of R&D prototypes that support your menu objectives. Led by a Certified Research Chef, our team’s process from concept to production starts with a costing and feasibility analysis. Once all parties agree on the parameters, a bench-top sample is made and presented to the customer. If needed, our R&D team will travel to your location (or host your team in our own test kitchen) to expedite the path to approval and first run.

When approved for production, a sample of the final formulation (the “gold standard”) is retained for comparison against the pilot run. This scale up run is done in a minimum batch size on production equipment with full R&D and QC supervision. If desired, production samples are sent to the customer for final approval. Analytical and QC standards are measured on every batch (such as pH, viscosity, sodium, percentage of drained solids, and refractometer). The first run is compared against the gold standard, and a sample of each approved production run is retained as a control for evaluation against the subsequent batch. This organoleptic evaluation (along with QC and analytical results) is the final step for each batch before releasing to commerce ensuring we consistently produce the item to specification.