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Home » Keywords » chile peppers

Items Tagged with 'chile peppers'

ARTICLES

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Sensient Natural Ingredients Acquires Chili Pepper Plant in New Mexico

The facility processes capsicums and a variety of specialty chilies for commercial sale to CPG food manufacturers, spice blenders, and foodservice customers
March 30, 2021
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Sensient Natural Ingredients LLC (SNI), a processor and supplier of dehydrated vegetable products and natural food ingredients, announced that it has finalized a transaction to acquire New Mexico Chili Products Inc., a dehydrated chili production facility in Deming, N.M., that processes capsicums and a variety of specialty chilies for commercial sale to CPG food manufacturers, spice blenders, and foodservice customers.
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Olam_Pepper_900

Olam Food Ingredients Acquires US Chile Pepper Business

Acquisition is on-trend to support rising consumer demand for Mexican flavors
January 19, 2021
No Comments
Olam Food Ingredients, the new operating group created after the reorganization within Olam International Limited earlier this year, is expanding its Spices portfolio to meet the rising demand for bold, authentic flavors with the acquisition of one of the world’s leading suppliers of premium green chiles, jalapeños and enchilada sauces.
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HatchChilePeppers_900

Mizkan: Hatch Chiles

Mizkan adds Hatch Valley roasted chiles to its pepper offerings
November 8, 2016
No Comments
Mizkan America Food Ingredients Division has added Hatch Valley Roasted chiles to its line of pepper products.
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April 21, 2021

Great Science Will Fuel the Next Blockbuster Functional Beverage Products

This webinar will focus on a series of ingredients that can be used – today – in functional beverages that deliver hot benefits like cognitive support, joint health, muscle gain, recovery, weight loss and more.
May 26, 2021

Creating Unique Meat Analogs Through High Moisture Extrusion and Protein Blending

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.
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