DeWITT, N.Y. — Byrne Dairy, Inc. has unveiled its new research and development (R&D) facility, the Byrne Innovation Center.
Located next door to Byrne’s flagship plant in DeWitt, the Byrne Innovation Center houses new product development, shelf-life testing, sensory evaluation, analytical testing and other services for Byrne’s customers.
The company formally opened the center on Wednesday.
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“The creation of the Byrne Innovation Center will allow Byrne to explore new avenues in the field of dairy and other beverages,” Khilendra Bhanduriya, director of research and development for Byrne Dairy, said in the announcement.
“The Byrne Innovation Center is a testament to our R&D team’s hard work in building a robust product portfolio for both extended shelf-life and shelf-stable dairy,” Carl Byrne, president and CEO of Byrne Dairy, said in the announcement. “The new facility positions Byrne and our customers for continued success by improving products consumers already love and introducing new items.”
The company says Byrne’s R&D team is currently developing various beverages to support the growing demand for Byrne’s aseptic (shelf-stable) lines. The department is also continuing a study of reducing sugar in low-fat flavored milk for schools, an effort funded with a grant from the Northeast Dairy Business Innovation Center, per the Byrne announcement.
About Byrne Dairy
Byrne Dairy Inc. is a fourth-generation, family-owned dairy and beverage processor. The company currently has three manufacturing facilities in Central New York. They nclude an extended shelf-life (ESL) and ultra-high temperature (UHT) pasteurization plant in DeWitt; a manufacturing facility located in Cortlandville; and an ice cream center located in Syracuse.
Byrne also has warehouse facilities in Syracuse and East Syracuse, and the company’s corporate headquarters are in LaFayette.
