OSI Group | Prepared Foods

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OSI Group acquires Flagship Europe

Flagship Europe supplies frozen poultry, sous vide products and pies

December 28, 2016

Flagship Europe also extended its presence in the food-to-go sector following the acquisition of Calder Foods, a UK-based supplier of sandwich fillings, marinades, sauces, mayonnaise and dips.

OSI Group Acquires Second Chicago Facility

The 200,000 square foot facility, formerly operated by Tyson Foods, is in close proximity to OSI’s existing Chicago facility

June 14, 2016

The 200,000 square foot facility, formerly operated by Tyson Foods, is in close proximity to OSI’s existing Chicago facility and will provide the infrastructure to support continued business growth.

McGladrey Names 2015 Lifetime Achievement Award Winner

Sheldon Lavin, Chairman and CEO of OSI Group, LLC, takes top prize for outstanding leadership

October 29, 2015

McGladrey LLP, a provider of assurance, tax and consulting services focused on the middle market, announced the winner of the 2015 McGladrey Lifetime Achievement Award: Sheldon Lavin, Chairman and CEO of OSI Group, LLC, based in Aurora, Ill.

Corporate Chef Perspective

Prepared Foods talks about food trucks and street food with Christopher Hansen, corporate executive chef at OSI Group LLC, Aurora, Ill. OSI is a global processor-supplier of prepared meat proteins, entrées and side dishes.

March 6, 2015

Food for Thought Talks to Executives at OSI Group LLC

An interview with Dr. B.K. Girdhar, vice president of product development, and Christopher Hansen, OSI’s corporate executive chef

January 18, 2013

For more than 55 years, OSI Group has been a leading global processor and supplier of value-added protein items and other food products to top foodservice and retail operators. It is a privately held corporation with more than 50 facilities in 17 countries. The company’s global headquarters is located outside of Chicago in Aurora, Ill.

Remember a child’s kaleidoscope? You put your eye to a cylinder fitted inside with angled mirrors and—as soon as you twist the end of the cylinder—there’s a changing pattern with the shifting of small pieces of colored glass. That’s also something of an apt description for the plant-based food and beverage market, which continues to capture attention as it grows and shifts.

Consumers are looking for plant-based milks with the protein content and mouthfeel of dairy. In this webinar, you will learn how our specialty enzymes can elevate your milk formulations from functionality to flavor.