Dot Foods Innovations Trade Show 2022 Highlights
Check out some highlights from Dot Foods Innovations 2022 and learn more about the biggest challenge in foodservice right now.
Dot Foods Innovations Trade Show 2021 Recap
Did you miss the festivities in St. Louis this year? Dot Innovations was the debut event of our new line of Ready-To-Use (RTU) Sauces featuring 7 on-trend flavors that simplify back-of-the-house processes. We’ve broken down the show for you in case you were wondering what you missed. Thursday, July 22nd – National Account Booth Preview …
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 …
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. …
Gothic Versatility: Black Garlic Four Ways
If you love the flavor of roasted garlic, black garlic will become your new favorite. The dark garlic clove may look scary, but this ingredient is sure to add a new taste to your everyday dishes. What is Black Garlic? Black Garlic is a type of aged garlic that comes from a garlic bulb being aged …
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
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 …
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 …
NACUFS 2019 National Conference
Stop by Booth #124 SupHerb Farms’ Executive Corporate Chef Scott Adair, culinarian extraordinaire, will be at the NACUFS 2019 National Conference SupHerb Farms booth with our foodservice Sales team and Director of Marketing ready to discuss our newest products and trends. 2019 New Products We will be showcasing our Culinary Pastes, Purées, and 2019 product …
Dot Foods Innovations 2019 Recap
Did You Experience SupHerb Farms’ World of Flavor? Thursday, May 30th – National Account Booth PreviewIf you were a part of the select group of operators attending the Private Booth Preview, you were in for a treat! Along with samples of our latest and greatest products, Chef Scott served his take on shrimp ceviche with …
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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Dot Foods Innovations 2019
Stop by Booth #296 at Innovations 2019 SupHerb Farms’ Executive Corporate Chef, Scott Adair, culinary extraordinaire, will be at the SupHerb Farms Innovations 2019 booth along with our very talented foodservice Sales Team. Keep an eye out for our green and purple t-shirts and Scott’s delicious creations. 2019 New Products We will be showcasing our …
