JMH Premium has unveiled a new culinary design centre to help strengthen its flavouring solutions.

Featuring a 2,200ft2 development kitchen and pilot plant, the new facility is expected to allow the company’s research and development (R&D) team to offer a more flexible service.

The facility will also include a new culinary design studio (CDS), featuring enhanced workstations; cookers, griddle and wok stations; large-capacity swept surface kettles; and increased dry and wet blending capabilities.

JMH Premium’s R&D director Nicole DeBloois said: “This incredible new development centre will enhance our ability to solve problems for our customers.

“We are solving problems such as flavour and texture consistency, reducing labour costs, and even improving existing recipes when needed.”

“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 de-complexification process, which we call speed-scratch, helps our customers get products to market rapidly. We are solving problems such as flavour and texture consistency, reducing labour costs, and even improving existing recipes when needed.”

JMH Premium offers soups, sauces and custom flavours to industrial, institutional and food service organisations globally.

The company also supports chefs, restaurants, hotels, casinos, hospitals and food manufacturers in various phases of product development such as ideation, recipe development, ingredient sourcing, production of samples, tastings and providing finished products.