Flavor specialist JMH Premium’s new Culinary Design Center lets customers help develop their own customized flavor solutions.
Salt Lake City-based JMH Premium’s innovation and development kitchen features a 2,200-square-foot kitchen and pilot plant for its R&D team to serve customers in a new and better way.
The new design studio includes enhanced work stations, high-powered, restaurant-grade cooktops, griddle and wok stations, large capacity swept surface kettles, and increased dry and wet blending capabilities.
These will allow the company’s food scientists and chefs to take customer ideas from concept to benchtop to application to scale up, all in one space, substantially reducing the time required for commercialization.
"This incredible new development center will enhance our ability to solve problems for our customers," says Nicole DeBloois, JMH Premium’s R&D director. "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."
JMH Premium got its start over 30 years ago as a standard soup and sauce base manufacturer. The company has grown into one of the premier custom flavor development and manufacturing companies in the U.S.