Staying on top of global and emerging food trends and formulating issues is quite a job for the research chef and food formulator. That’s where National’s Culinary Group can help you see beyond the horizon to address today’s problems and tomorrow’s issues in small to large food manufacturing applications, foodservice/institutional feeding, fine and casual dining and QSR.

Our Culinology team of experienced chefs/food formulators excel at translating important food industry trends and issues into tasty recipes that result in processed foods that appeal to consumers. It is also their job to help a customer translate a concept design for use in their menu development or product line. Our team’s food science and kitchen skills can help research chefs, executive chefs and food technologists:

• Optimize formulations
• Improve/reformulate existing products
• Generate new concepts
• Scale-up of concepts at our pilot plant facilities or yours
• Manage culinary projects

In the U.S., the team operates out of the new Texture Center of Excellence, in Bridgewater, New Jersey, working side by side with sensory and rheology experts to ensure their creations measure up to consumer standards. In Europe, the team has a new, fully-equipped Culinary Centre in Hamburg, Germany

Credentials that inspire confidence
What makes our team unique is their credentials and accomplishments that add value to your products. Our staff includes chefs trained at the leading culinary schools, along with experienced food scientists. They have quality restaurant experience and advanced certification in such fields as pastry and baking. They continue to both take and teach continuing education culinary classes and present at and attend food-related conferences to keep up with trends and skill sets.