Shelf-stable Manufacturing Platforms 

Center of the store and shelf-stable foods are at the core of what we do. Shelf-stable products require a variety of manufacturing platforms and processes. These areas of the store are very competitive for your products.

We get it. Let us assist you in selecting the right platform and processes. When ready, we can connect you with food manufacturers to produce your products. Check out our manufacturing, process and equipment expertise in the shelf-stable area. While not an exhaustive list, here is the core:

  • Breakfast Foods:
    • Cereals and granolas: Cooked, flaked, coated, extruded, pelletized, puffed, clustered, nutritional and flavor inclusions, prebiotic and probiotic additives
    • Bars: Ready-to-eat squares, fruit and grain, extruded, formed, baked, soft-baked, protein and fiber
    • Hot breakfast: Protein, fiber, sachets
    • Toaster pastries : Sheeted, layered, iced, coated, sweet or savory, nutritional additives, fillings and whole grains
    • Specialty flour sourcing
    • Blending
    • Gum systems
  • Salty Snacks: Bake, coat, enrobe, fry, develop inclusions and toppings, season, stabilize
  • Portable Snacks:
    • Crackers: Sheet, slit, top, oil and topical applications, bake, stabilize, rotary mold
    • Fruit Leathers & Snacks: Form, dehydrate, add fruit and vegetable content, add other nutritional content
    • Granola and Breakfast Bars: Filled bars, slab-slit-cut, extrude, co-extrude, enrobe, top, protein, fiber, probiotic, Omega 3, fillings, bake, stabilize, rotary mold, aerate and layer
    • Trail Mixes: Season, blend, pack, coat and stabilize
    • Cookies: Wire cut, rotary mold, extrude and filled
    • Functional/Nutrition Bars: Slab-slit-cut, extrude, co-extrude, protein, fiber, probiotic, Omega 3, antioxidants, targeted nutrition, enrobe, top, rotary mold, aerate and layer
    • Toddler Snacks: Baked, freeze dried, gluten free, fruit and veggie inclusions, probiotic and Omega-3 inclusions
  • Beverages:
    • Ready to Drink Beverages: Aseptic, retort, hot fill, HPP, fresh, protein, fiber, fruit and vegetable, dairy-based, non-dairy and juice
    • Powder Beverages: Agglomeration, blending, sticks, tubs, sachets, sugar free and dairy free
  •  Confections:
    • Panning
    • Coating, compound coating systems
    • Starch molding
    • Aeration
    • Chocolate systems
    • Stabilization
    • Nutritional additives