As a trusted commercial food supplier, Michael Foods helps operators grow with innovative solutions. In this interview, we spoke with Irma Tardia, Director of Product Development for Potatoes, about her role, the product development process, and the quality standards new products must meet before launch. Q: Can you tell us about yourself, your background in R&D, and what led to your role today at Michael Foods? A: I have a bachelor’s degree in chemical engineering from University of Wisconsin–Madison. As graduation got closer, I was trying to decide which industry to pursue. I chose food because it sounded a lot more fun than dealing with chemicals or petroleum. That decision led me to get my master’s degree in food engineering at the University of Minnesota. After graduation, I applied to many food companies and interviewed with Michael Foods in the R&D center. I loved the work and the people, and the small-town hospitality in Gaylord, Minnesota, really stood out to me. When Michael Foods offered me a job, I accepted. Since then, I’ve spent 25 years at Michael Foods—10 years in product development and almost 15 years specializing in potatoes. Q: How would you describe your responsibilities? A: I manage a group of scientists who work on the potato product category. We’re responsible for making the prototypes in the new product development process, then scaling up in the production facility, and finally launching the product. We also do technical service projects, which involve product or process improvement in the production plants. In addition, as product and formulation experts, we handle quite a bit of training on potatoes. Q: How would you describe Michael Foods’ unique value to foodservice operators? A: We aim to make a foodservice operator’s life easier by providing them with a speed-scratch product that they can still make their own. It’s like a blank canvas without the prep, the washing, and the peeling that are already done with products like the hash browns, diced potatoes, and wedges. Our mashed potato products are ready to heat and serve. Operators can season or finish them the way they want or use them as a base for signature items. We’re definitely the leader in foodservice for refrigerated products. Q: How does customer feedback influence R&D? A: Feedback is extremely important in product development. We do a lot of custom products for our customers, and we use feedback to refine the formula and pivot or modify our processes. Our goal is to satisfy the customer’s needs, so without feedback, achieving a successful outcome simply wouldn’t be possible. Q: What do you personally enjoy most about working with potatoes? A: The potato is one of those ingredients that has been a staple for hundreds of years. Yet there’s so much that can be done with it. It’s a whole ingredient, but still a living, breathing organism that continues to change over time. For example, the potatoes in the Upper Midwest are typically harvested in late September and October and must last in storage for over nine months until next harvest. They behave differently throughout their time in storage, so that constant change keeps us busy to ensure our products always meet our stringent specifications. Q: What makes Michael Foods special for you? A: One of our mottos is “First in People,” and that resonates with me. Our goal is to make food that tastes good and is safe for people to consume. To do that, we need the right people with the right skills who are willing to come to work every day to achieve the goal. And we have those people. I come to work not just for the paycheck, but also to work with great people.
For Michael Foods’ R&D and product development teams, innovation is about more than creating new products. It’s about solving real problems. Whether it’s extending shelf life, simplifying prep, or adopting to evolving flavor trends, their work is designed to meet operators where they are. The result? Products that bring consistency, convenience, and confidence to every foodservice kitchen.