SupHerb Farms

05/19/2026

Give your prep team 45 minutes back.

In many high-volume kitchens, prepping fresh mango salsa can take up to 45 minutes per 8-oz batch.

Our ready-to-use Mango Salsa blend delivers the same bright, seasonal flavor without the peeling, dicing and cleaning.

Give your prep team 45 minutes back:

From a trendy breakfast item to savory entrées and a sweet dessert, SupHerb Farms® showcases five completely unique menu concepts using their NEW Mango Salsa Blend, a globally-inspired Culinary-Crafted Solution for foodservice businesses.

05/13/2026

Garlic is on more menus than ever, but are you using it to its full potential?

https://hubs.li/Q04gpmTJ0

05/05/2026

Refresh your spring and summer offerings with 15 chef-created, seasonal menu concepts with on-trend global twists.

See what’s trending for spring and summer:

Fresh, vibrant menu concepts with on-trend global twists that streamline back-of house, perfect for spring and summer menus.

04/28/2026

🔥High protein is one of the hottest menu trends right now!

We looked at the fastest growing proteins—then paired them with SupHerb Farms sauces. Here are some on-trend flavor innovation ideas:

🐟 Wild Salmon (+3638% social growth*) + SupHerb Jamaican Jerk Seasoning

🦀 Blue Crab (+1241% social growth*) + a spicy plus-one cocktail sauce made with SupHerb Sambal

🍗 Hot Chicken (+56% menu growth*) + SupHerb Piri Piri

🐑 Leg of Lamb (+2344% social growth*) + SupHerb Moroccan Harissa

🥩 Wagyu Steak (+58% menu growth) + SupHerb Chimichurri SRP

🍲 Carne Guisada (+1084% social growth) + SupHerb Smoky Pepper Paste

*Datassential: Social media data based on 6-month engagement growth (Feb. 2026); Menu data based on 4-year menu trend growth (Dec. 2025)

04/22/2026

This is what we call .

We’re excited to be featured in Flavor & The Menu, showcasing how bold, versatile sauces help operators innovate faster without complex menu rebuilds.

Sauces are the simplest way to spark what’s next.

04/21/2026

Get ahead of the regional street food flavors your customers will crave next.

From Oaxacan tlayudas to Osaka kushikatsu, explore 6 regional street foods gaining traction and how to bring their bold global flavors to your menu!

04/15/2026

Anna Lewis knows what it takes to bring flavor to life.

With more than 25 years in product development and nearly a decade with SupHerb Farms, Anna leads our Business Development & Innovation efforts with a rare blend of deep technical expertise and genuine passion. Her positivity is utterly contagious. She brings positivity and warmth to every meeting, often setting the tone for the entire room. Even under great pressure, Anna leads with resilience, grace and unwavering kindness (and if you know Anna, you know her smile well!).

From her early days as a Food Scientist to leading cross-functional teams today, she knows what it takes to create extraordinarily flavorful products that deliver high impact.

We’re proud to spotlight the leadership behind the flavor.

Anna spills the tea in this full Q&A: https://hubs.li/Q04c296s0

04/07/2026

Fresh air. Rich soil. California sunshine.

03/31/2026

Stay ahead of the curve with four flavor trends shaping menu innovation today.

Explore four flavor trends shaping menu innovation, from layered heat to global hybrids that excite guests and protect margins.

03/26/2026

We’re honored to be recognized as a Best of 2026 Award Winner—a reflection of the quality and care our team puts in every single day.