Flavour Makers’ Culinary Development Centre at Braeside, features a new expanded research and development laboratory with a separate fully equipped test kitchen and sensory facilities.
A state of the art kitchen has been designed for concept presentations by development chefs to customers from both domestic and export markets, and incorporates a conference facility for supplier and customer meetings.
Flavour Makers’ chefs are experienced in Mediterranean, Middle Eastern, Asian, Indian and European cuisines, and bring authenticity and functionality to food products.
Already the company has hosted interstate and overseas visitors, and local food manufacturers, and a busy program has been planned by sales manager Jodie Foster for the remainder of this year.
Flavour Makers have also commissioned a new liquid processing facility at a stand-alone location in Moorabbin, designed to upgrade manufacturing capacity for the Passage Foods Simmer sauce range, which has national distribution in Australia and New Zealand.
Business development manager Chris Doutre has also secured export orders for Asia, the US, the UK and Europe.
The facility will also provide process capabilities to produce wet culinary sauces to meet customers’ requirements.
These two projects, managed by operations manager Jason Fullerton, have created the opportunity for Flavour Makers to upgrade the dry blending facility at Braeside to support domestic and export activities, which will include an on-site microlab and Australian Quarantine and Inspection Service accreditation.
Flavour Makers export market customers are being managed by export and foodservice manager Peter Caddy.