Building Flavor with Spices and Herbs

Building Flavor with Spices and Herbs

This is an excerpt from Food & Beverage Insider – February 2021, Frozen ready-to-eat foods: A world of opportunity written by Cindy Hazen with comments by Corporate Chef Scott Adair and Marketing Director Peggy Castaldi.  Although no one-size solution exists, many applications start with garlic and onions as the base for flavor. SupHerb Farms has garlic, roasted garlic, and black …

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Meet Our Growers

SupHerb Farms herbs are grown locally using proprietary herb varietals. We contract with the most experienced and professional farmers in California. Meet some of the local farmers with whom we contract, and who support our sustainable strategy. Bowles Farming Company Merced County Bowles Farming Company is a family farming operation that’s been in existence since the 1850s. …

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Trending Flavors: Southeast Asian Island Cuisine

Every year, SupHerb Farms partners with Technomic to conduct a consumer survey on what we believe to be the next trending cuisines. Survey responses are a key piece of each of the six whitepapers produced annually.  The search for the next big flavor never stops.   Chinese food is ranked in the top 3 preferred cuisines in the US, according …

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COVID-19: 2020 Food & Beverage Trends Featured image

COVID-19: 2020 Food & Beverage Trends

The COVID-19 pandemic has made the food and beverage industry rethink what motivates consumers in 2020. We have taken a look at how consumer habits have shifted to adapt and what we found was that offerings can still deliver indulgence and provide experiences.   Frozen Foods & Ingredients Quarantine practices have created a shift in consumer …

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Calavo x SHF Guacamole Speed-Scratch Blog Featured Image

Speed-Scratch Guacamole

A Perfect “Mash-Up” SupHerb Farms, Produce Alliance and Calavo Growers teamed up for this quick and easy guacamole recipe using the SupHerb Farms Salsa Blend (green onions, jalapeños, garlic, and cilantro) and Calavo Growers Chunky Avocado Pulp. Add a little lime juice and some salt and you have speed scratch guacamole in less than 2 minutes. These …

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Plant-Based vs. Plant-Forward - featured

Plant-Forward: 3 Tips on How to Apply This to Your Menu

Plant-Based vs. Plant-Forward What’s the difference? “Plant-Based”: Consisting or made entirely of plants, or mainly of plants. This focuses on the use of fruits, vegetables, legumes, whole grains, nuts and seeds. Attention to these types of foods has increased the popularity of vegetarian and vegan diets. ( Cambridge English Dictionary) “Plant-Forward”: A term coined by the …

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Add unique global flavor across five menu items with one versatile ingredient.