SupHerb Farms Celebrates 20 Years of Innovation and Success

FOR IMMEDIATE RELEASE
CONTACT: | Peggy Castaldi | (209) 633-3663
SupHerb Farms Celebrates 20 Years of Innovation and Success
June 19, 2012 (Turlock, CA) — SupHerb Farms, located in California’s fertile San
Joaquin Valley, held a festive celebration to mark the company’s 20th
anniversary in business. SupHerb Farms is a leading processor of individually
quick frozen (IQF) culinary herbs and specialty vegetables, serving foodservice
operators and food manufacturers throughout North America, Asia and
Australia.
Company President Mike Brem welcomed guests saying,
“We have been blessed with great people who have worked
hard and given their best for our customers and SupHerb
Farms. As we celebrate today, it is important that we
acknowledge the vision of our owners, McCormick & Co.
and Darégal, who recognized the North America market
opportunity for IQF herbs. As just one example of our
success, we are the largest processor of IQF fresh frozen
basil in North America.”
Darégal President Luc Darbonne also addressed the
gathering. “We have collaborated for 20 years to establish
the SupHerb team, to establish a sustainable company; the
Mike Brem, President SupHerb Farms
and Luc Darbonne, President Darégal
food business is always moving and we have to innovate every day. Together
with McCormick, we are like a family business which is one key to the success of
the SupHerb Farms partnership.”
P.O. Box 610 Turlock, California 95381-0160 Tel: (209) 633-3600 (800) SUPHERB Fax: (209) 633-3644 www.supherbfarms.com
Expansion of SupHerb Farms has been continuously fueled in part by partner
Darégal’s patented IQF processing technology that provides SupHerb Farms
with product quality advantages. The company has also established a network of
growers that meet industry-leading quality and safety standards. The range of
products has grown to include all the standard culinary herbs and specialty
vegetables, in a variety of cut sizes and packs, as well as SupHerb Farms
FusionsTM – a new line of blends, pastes and purées.
Brem added, “Our ingredients are the
gateway to the flavors of cuisine from
around the world. We enable our
customers to explore flavor in ways
that lead to innovative menu and food
items. This is demonstrated today with
the fabulous food being served.”
The luncheon menu showcased
SupHerb Farms ingredients and
SupHerb Farms FusionsTM –
Brie Torta layered with Sun-Dried Tomato Basil paste;
Crostini featuring Basil with Walnuts paste
SupHerb Farms FusionsTM – green
salad dressed with a vinaigrette
infused with South of the Border paste, chicken breast garnished with oregano,
red-skinned potatoes with roasted garlic and red and yellow roasted bell pepper
strips, and grilled shrimp marinated with Tuscan tomato vinaigrette base and
roasted tomatoes.
SupHerb Farms is a 50/50 partnership of the international spice company
McCormick & Co., located in Hunt Valley, Maryland, and Darégal, a French
agribusiness located in Milly-la-Forêt, France.
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P.O. Box 610 Turlock, California 95381-0160 Tel: (209) 633-3600 (800) SUPHERB Fax: (209) 633-3644 www.supherbfarms.com