At Crest Foods, we work as a part of your team, solving today’s problems and anticipating tomorrow’s needs. For everything from low-fat milk to ice cream, cottage cheese to sour cream, nutritional data to formula and ingredient statement consultation, Crest Foods R&D works for you.
We do more than make stabilizers. We manufacture solutions. Our laboratory facilities and trained personnel are unequaled by any ingredient supplier in the industry. The laboratory is our nerve center, truly the hub of Crest Foods quality reputation.
Remember, Crest is already working on tomorrow, so you can think about today.
Dr. Herb Wyckoff coordinates all laboratory and pilot plant activities and is responsible for nutritional and ingredient labeling. Because his day-to-day responsibilities often find him in Ashton, please use Herb as your first call in an emergency situation.
Steve Crook, Jeff Hacaga, and Joe Loquasto assist in driving projects through lab processing by writing formulas, researching ingredients and products and providing technical assistance when needed.
Joyce Meiners is one of our product development specialists. Regardless of your needs – a sweet or savory dip seasoning, an exotic flavor or a new product – Joyce takes your specifications to the lab and the kitchen, developing a product just for you.