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Sabra Limited Edition Salsa Verde Hummus

Sabra's Salsa Verde Hummus is vegan, NonGMO Project Verified, and certified kosher

April 26, 2019

The limited time offering includes Sabra's Classic Hummus topped with tangy roasted tomatillos, jalapenos, bright cilantro and lime.

Stir Foods, Pacifica Foods Acquire Sabra's Salsa Business

The acquisition includes the Santa Barbara and Chachies brands, which will continue to be produced a facility in Oceanside, Calif.

November 13, 2018

The acquisition of the Sabra Salsa business, including the SQF Level 2 Oceanside manufacturing facility and strong workforce, enhances the Company's salsa manufacturing capabilities and adds capacity to support the continued growth of Stir-Pacifica.

Fresh Cravings Salsa and Tortilla Chips

Fresh Cravings salsa is never cooked, which gives it a fresh authentic taste

August 16, 2018

The snacks include an amount of tortilla chips for nourishment without worrying about portion control.

Rojo's Queso Dips, Salsa Varieties

Rojo's Queso Dips and new artisanal salsas feature premium ingredients

August 9, 2017

A first for the company, the cheesy dips will be available in Salsa Con Queso and Queso Blanco varieties beginning in September, and are a convenient option.

Craft Beer Salsa

Two Fort Worth family owned companies team up for unique salsa product

June 19, 2017

Renfro Foods, makers of award-winning salsas known for their unique flavors and other specialty food products, introduced Mrs. Renfro’s Craft Beer Salsa.

Rojo's Salsa Introduces Mexican Salsas

Salsas are crafted with authentic taste while using traditional recipes and preparation methods

December 18, 2014

Rojo’s Salsa, a brand of Refrigerated Mexican Salsa, introduced reformulated salsas and new salsa additions to the line.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.