Satin Fine Foods takes on the world

CHESTER — A local fondant maker has trained its workforce to meet worldwide standards of food safety, and is doubling its output to meet demand in new global markets.

Satin Fine Foods of Chester recently received its Global Food Safety Initiative certification, a universally recognized standard of excellence launched in 2000 after several food safety crises rattled consumer confidence. The certification will allow Satin Fine Foods to expand its commercial and retail cake decorating business to even more markets locally and overseas.

Thanks to growth in new and expected sales, the company has contracted with several local businesses — including landscapers, electricians, and plumbers — to improve and maintain its physical plant at 32 Leone Lane, Unit 1, in Chester's industrial park. The company has invested in new equipment to double its production capacity and has hired 15 new employees, including three management/office positions, in addition to employing three temps and two summer interns.

The company already has wide renown as the maker of fondant used in many cable shows, including "Ace of Cakes" (Food Network), "Cake Boss" (TLC), "Food Network Challenge," and "Ultimate Cake Challenge." The satin-smooth quality of the patented formula is popular with bakers who create elaborate creations that amount to works of edible art.

SUNY Orange a partner in training

With money from a New York Workforce Development Grant, SUNY Orange’s Continuing and Professional Education Department developed several training programs to help Satin Fine Foods with both its safety certification and expansion. Every employee in the company received Hazard and Critical Control Point Training, a science-based food safety management system to ensure that the company’s products are as safe as technology allows; and training in Food Manufacturing and Compliance to the Foundation for Food Safety Certification 22000 Standard, an international quality standard.

Alan Standish, general manager of Satin Fine Foods, said SUNY Orange was an excellent partner. “The workforce development training program offered by SUNY Orange has helped to improve productivity, efficiency and food safety," he said. "We at Satin Fine Foods are grateful to be a part of an initiative that helps raise the bar in food safety standards.”

SUNY Orange is able to offer a variety of customized training and workforce development programs for organizations. For more information, contact Linda Ferris at 845-341-9380 or lindagrammferris@sunyorange.edu.

For more information about Satin Fine Foods visit satinice.com.