Creative R&D Culture
Meat and prepared foods processor OSI Group invests in culinary and R&D resources to keep pace with sophisticated customers and consumers.
|Because Inquiring Minds Want to Know…|
PF: What’s one of OSI’s new foodservice products that’s become a personal favorite?
B.K. Girdhar: I am a huge fan of our sous vide items, whether beef, pork or chicken. Using this process, we make products that are so moist and flavorful, as the cook-in-bag technology locks in all the taste and eliminates product loss and dehydration. The end-product is so delicious and versatile. It can be used in many applications: as a center-of-the-plate product; in a sandwich or wrap; or on top of flatbreads as an appetizer.
Chef Christopher: We are working on a whole-muscle steak right now that is tender, juicy, flavorful and really delivers on a true steak experience. That’s my latest favorite! Customers are looking for convenient products that really deliver on flavor, and this one definitely does.