Turn up the Heat

Mizkan Americas’ Border Foods chiles help manufacturers turn up the heat in Hispanic-inspired products.

April 17, 2013

chiles, Mizkan, Latin foods A growing Hispanic population is influencing U.S. cuisine and creating demand for spicier, more authentic Latin foods. Mizkan Americas’ Border Foods line of chiles can help manufacturers turn up the heat in Hispanic-inspired products and provide an authentic taste adventure. Mizkan products—including tomatillo, green chile, green jalapeño and red jalapeño—are available in diced, puréed, frozen and IQF forms. Mizkan chile products are easy to use and can be applied to almost any production scenario, says Barbara Zatto, director of culinary and Mizkan sales manager-West, Food Ingredients. She notes that the chiles can be roasted, frozen and retorted in the processing plant. In manufacturing, they can be used fresh, baked or frozen; or used in the kettle-cooking process.

—Mizkan Americas Inc., www.mizkan.com

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Improper R&D processing thick products virtually guarantee failures at the plant. MicroThermics has extensive experience processing thick products including puddings, cheese sauces, fruit sauces & purées, concentrates, ice creams, cream cheese, and more.

According to the research organization, Statista, the sales of cold-brewed coffee are forecast to reach nearly $1 billion by 2025, growing at a compound annual growth rate (CAGR) of 24 per cent from the base year of 2015.