Reiser hosted an educational session that demonstrated how industry professionals and college students can develop and produce their own recipes using Reiser equipment.


On March 8, more than 75 food scientists, chefs, industry professionals and students came together at Reiser’s Canton, MA, facility for a New England Research Chefs Association educational session. Attendees toured Reiser's facility and enjoyed a series of equipment demonstrations, tastings and networking.

The event was led by Susanna Tolini, executive research chef at Kayem Foods, Chelsea, MA, and chair of the New England Research Chefs Association (NERCA), along with Chef Joseph Ascoli, corporate executive chef/director — Customer Center at Reiser and Research Chefs Association regional board member. Attendees included members of NERCA, members of the Northeast Section of the Institute of Food Technologists, food processors from 28 New England-area companies and students from Johnson & Wales, Framingham State University and the University of Massachusetts Amherst.

At the event, guests were inspired to see firsthand how they could develop their own recipes and then how to successfully produce them in large quantities using Reiser equipment.

“This was one of our best attended events ever,” said Ms. Tolini. “It was a great opportunity for this group to come into Reiser and learn how technology can help advance the development of their food products. Many guests commented that they were inspired by the technology and planned to test it with their own processes and products.”

At the event, Reiser presented their Vemag Cookie Dough Depositor. Jeff Zeak, bakery technologist and instructor at Reiser, demonstrated the Vemag as it deposited two lanes of exact-weight chocolate chip cookie dough portions. The portions were later baked and enjoyed by all in attendance.