Corporate Research & Development

In our culinary research and development facility at Bruce Foods, we conduct a wide array of tests to insure our products are consistent and of the quality that our customers have become to know and love. We employ two full time corporate research chefs who work solely on quality control, recipe formulation, menu ideation, product development, market trend analysis, and food styling/photography.

The task of quality control is one of the most important things we do at Bruce Foods. For example, "cuttings" are performed on a weekly basis to compare and control our products so that they always conform to our strict manufacturing and quality guidelines, our hallmark since 1928. A "cutting" occurs when we take a variety of samples from the different shifts at our manufacturing facilities and test them for our exacting standards for taste, quality, and consistency. Some of these tests include measurements of fill weights and drain weights, product color variances, examining for proper texture, and taste. If a variance from our quality standards is found, we identify the problem and correct it immediately.

We also monitor current market reports and research to identify new trends in the retail and food service markets. After thorough review, we use this information along with customer input to develop new products that will benefit them in their respective markets. Another large part of our research and development program is to perform recipe formulation and menu ideation for our retail and food service customers. We work one on one with chefs from around the world to develop recipes and menus that will showcase both our products and their cooking skills. Whether in our kitchen or theirs, we continually strive to meet the needs our customer.

Recipe formulation is another key part of the culinary research and development department at Bruce Foods. Recipes are formulated for our company website, product label promotions, recipe cards, holiday pamphlets, magazines, newspapers, national chain restaurants, healthcare facilities, and educational institutions. Some of our most recent recipes include Sweet Potato, Shrimp, and Jalapeno Bisques, Chipotle and Chevre Polenta Cakes, Buffalo Catfish Wraps, and Lemon Butter Garlic Vinaigrette.

Another function of this department is the new product development program. By reviewing and analyzing marketing research and data, we strategically identify potential new food trends that are on the horizon. Once a new trend is identified, we determine the potential new project specifications and the proper guidelines for new product development. Each new product is evaluated very stringently for such things as taste, quality, proper market segmentation, and market positioning before it is ever introduced to consumers. Another capability is to custom formulate a product exclusively for a customer. A customer can give us their specification for a product and we can develop the product solely for their business. This is done by relentlessly performing blind taste tests and sensory evaluations until the desired result or standards are achieved.

A unique aspect of the work we do at Bruce Foods is to assist in all food styling and photography for our Company's product promotions and commercials. Our chefs have worked in fine dining restaurants around the world to hone their culinary skills and ensure our customers are on the forefront of any culinary trends. Our chefs also compete in numerous culinary competitions and have garnered numerous accolades and medals for their culinary skills.

In the culinary research and development department at Bruce Foods, we perform many different functions to provide our customers with the necessary products and support that they need to be successful. Whether it is providing quality assurance/control, menu ideation, recipe formulation, product development, or food styling, Bruce Foods always has a solution for you. Please feel free to contact our corporate chefs at any time is you have product or recipe questions or need assistance.

Corporate Research Chef Nick Landry

Chef Nick Landry, CSC has an extensive back ground in Southern and Cajun Cuisine. A native of Abbeville, Louisiana, Nick attended the Chef John Folse Culinary Institute on the campus of Nicholls State University, where he received a Bachelor of Science degree in Culinary Arts. During and after his studies he worked in every aspect of the Culinary field from catering, restaurants, country clubs and resorts. Chef Landry has worked in some of the most prestigious places of the Culinary world with working at The Ritz Carlton Resort and Spa on the beautiful island of St. Thomas in the U. S. Virgin Islands and also at the Westchester Country Club in Rye, New York.

As Corporate Chef and Research and Development Chef with Bruce Foods, one of the top food manufacturing companies in America, Chef Landry takes part in product development, menu design, recipe formulation, quality control, food demonstrations, food styling/ photography and marketing.

Nick is a member of the American Culinary Federation (ACF), Research Chefs Association (RCA), and the Institute of Food Technology (IFT). In 2008, Nick was Certified by the American Culinary Federation where he received his Certified Sous Chef (CSC) Certification.