How SupHerb Brings Flavor to Life: Q&A with Anna Lewis
At SupHerb Farms, innovation starts with a deep understanding of flavor and how it performs in the real world.
We sat down with our Vice President of Business Development and Innovation, Anna Lewis, who leads our Product Development, Marketing and Culinary teams. She shared what drives SupHerb’s approach to innovation, what flavor means to her and how ideas come to life—including the role she plays in making that happen as a Flavor Maker.
Q: What previous roles have prepared you for today?
A: “I started my career as a Food Scientist and have spent more than 25 years developing products in the frozen food space. I’ve worked my way through roles from Food Scientist to Principal Scientist to management, creating everything from pizza to desserts across both retail and foodservice. That experience taught me how to bring ideas to life in a way that actually works at scale, not just conceptually.
“At SupHerb Farms, I’ve had the chance to wear a few different hats. Along with leading our Product Development efforts, I’ve also led Quality Assurance and supported our Technical Documentation team. That broader experience has given me a strong appreciation for how all the pieces come together, and it continues to shape how I approach innovation and product development today.”
Q: How long have you been with the company?
A: “It will be 10 years in June.”
Q: What have you enjoyed most in your time with SupHerb Farms?
A: “The products and our people! We have some of the best tasting products in the market, and it’s incredibly rewarding to work with items that align so well with what the industry is looking for.
“When I first joined SupHerb Farms, I was blown away by the energy of the team – the smiles, the engagement, and how much people truly enjoyed being here. That hasn’t changed. I really enjoy the people I work with, and it’s a big part of why my 10 years with the company have gone by so quickly.”
Q: What does “Flavor Maker” mean to you when you think about our company’s purpose and people?
A: “To me, being a ‘Flavor Maker’ is about more than just creating great-tasting products. It’s about making a real impact on how people experience food every day. We’re creating products that genuinely make food better, combining great ingredients, thoughtful development, and a true passion for flavor.
“It also reflects our people. There’s a shared commitment to doing things the right way, with a lot of care in how we grow, develop, and deliver our products. Being a Flavor Maker means taking pride in that responsibility and consistently delivering something people can taste and appreciate.”
Q: When you think about what makes our products stand out, what comes to mind first?
A: “Our commitment to flavor starts at the source. We focus on the fresh, true flavor of our herbs and vegetables and let that lead everything we do. Because our ingredients are grown and harvested for maximum flavor, we don’t have to rely on added flavors to round things out, it’s naturally built in.
“There is a level of care at every step in our process, from field to processing, that ensures we’re delivering some of the most premium herbs in the industry. That’s what allows us to be bold and confident in our flavor impact, and you can taste the difference.”
Q: How do innovation and tradition work together in shaping SupHerb Farms’ flavor story?
A: “Innovation and tradition really go hand in hand for us. Our foundation is built on simple, high-quality ingredients and a deep respect for where food comes from, and that’s what grounds everything we do.
“Innovation is how we build on that foundation. We’re constantly finding new ways to deliver flavor more effectively, more consistently, and in ways that fit how our customers operate today. It’s not about changing what makes food great, it’s about making it easier to achieve.
“That balance is what shapes our flavor story. We honor what makes food taste great, while constantly finding new ways to bring that experience forward.”
Q: How do you see the future of flavor evolving and SupHerb Farms’ role in leading that change?
“The future of flavor is moving toward simplicity and authenticity with ingredients that are natural, recognizable, and deliver real impact without unnecessary complexity. People want food that tastes fresh, feels closer to homemade, and aligns with how they want to eat today.
“That’s exactly where SupHerb Farms excels. With herbs and vegetables at the core of what we do, we’re setting the standard for real, vibrant flavor across cuisines. As that shift continues, we have a unique opportunity to help our customers create products that are cleaner, more flavorful, and more connected to the way people actually want to eat.”
Q: Can you share an example of when you felt proud of our team bringing a flavor vision to life?
“We’ve created a lot of products I’m proud of, but a recent one that really stands out is our Smoky Pepper Paste. The idea was to build a bold, versatile flavor base that could transform a range of applications, from Alfredo to tomato sauce.
“One of our Senior Food Scientists brought it to life, and it turned out exactly as we envisioned. It has incredible depth and nuance, and really shows how a strong flavor foundation can elevate so many different products.
“Watching it go from concept to something that’s now gaining traction in the market has been really rewarding. It’s a great example of what our team does best, turning a flavor idea into something that delivers real impact.”
Q: Anything else we should know about you?
A: “I grew up around food from just about every angle. I was raised on a multi-generational family farm that’s been in our family for nearly 150 years, so I developed an early connection to where food comes from.
“My mom has degrees in Bacteriology and Food Science and later spent over 30 years as an entomologist with the University of Arkansas, focusing on fruit and vegetable pests. I spent many summers traveling with her to orchards and vineyards, which is where I really fell in love with the agricultural side of food.
“My dad worked as a construction superintendent on large production line installations for major food plants, giving me early exposure to the engineering and production side of the industry.
“Between the farm and my parents’ careers, I saw how food comes together from the ground up, and that perspective has stayed with me throughout my career.”
