Newly Weds Foods Produces Premium Capsicum Products

Newly Weds Foods is a committed leader in capsicum production with the best and most consistent products in the industry. We never speculate on capsicum purchases and base our forecasts on our customers’ specific needs, making them our first priority.

capsicumNewly Weds Foods has long-term relationships with well-established growers and dehydrators who work hand-in-hand with our production staff in Gerald, Missouri. With several decades of experience throughout the entire process, our capsicum products will consistently deliver the specified taste and color. Newly Weds Foods contracts only domestic chilies from the Mesilla and Pecos Valley regions of New Mexico as well as parts of eastern Arizona. These regions carry a global reputation for their capsicum-friendly climate, delivering the highest quality raw material available. Our crops are planted in a precise rotation to prevent and protect against problems with disease. During the growing season, our staff ensures a quality crop by regularly monitoring pesticide application and irrigation practices.

Newly Weds Foods takes advantage of natural storage using concrete lined caves located in Missouri. Storing dried capsicum in caves maintains consistent temperature and humidity levels year round, ensuring there is no fluctuation in color, flavor or heat in our capsicum. Being the only Midwest capsicum processor offers a freight advantage for many of our customers.

Our involvement with the growing of the crop, our location and our relationships are just a few reasons that, as a Newly Weds’ customer, you’ll be able to count on the highest quality and the most consistent and competitive supply of domestic capsicum products for all your company’s current and future needs.

For further reading on what’s going on at Newly Weds Foods, check out Tasteology, our newsletter.

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Gochujang – The New “IT” Condiment

Food trendologists project the “it” condiment will be gochujang (pronounced go-chew-jong), and has been identified as the next sriracha. It is the go to condiment in Korea from where it originated. With an intense flavor, gochujang is one of the backbone ingredients of its native cuisine. Ethnic condiments are a low risk way for consumers to experiment with exotic cuisines and as a result, popularity is booming around the globe.

gochujangWhat is it? Gochujang (hot pepper paste) is believed to have been first used in Korea in the late 18th century, after 16th century trade with Europe, Japan, China and the Ryukyu Islands introduced chili peppers and fermented soy paste to the region. Gochujang is made from powdered red chilies, glutinous rice, soybeans, salt and occasionally sweetened with honey or sugar. Traditionally, gochujang is prepared by aging in earthenware pots under the sun for more than a year. Sunchang County in Korea is famous for its gochujang. The fermentation process develops a savory (almost earthy) flavor that makes this ethnic condiment unique. It features all of the most craveable flavor attributes; smoky, sweet, salty, varying levels of heat from mild to fiery, as well as a bit of umami. (Many packages utilize a heat scale to give consumers a heads up).

Gochujang is not only Korea’s ketchup – it is frequently used as a staple ingredient in numerous traditional dishes such as kimchi or bibimbap (a rice dish). But gochujang is not limited to the traditional Korean domain. The rich flavor pairs incredibly well with a variety of meats, vegetables, eggs and carbohydrates. Innovative chefs are introducing gochujang to the masses with creative additions to the menu.

For further reading on what’s going on at Newly Weds Foods, check out Tasteology, our newsletter.

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Chinese Barbecue Pork Samosa with Mango Salsa

There are many meanings behind the word barbecue. In Australia they refer to barbecue as the high temperature cooking method of grilling. In New York you might throw a barbecue, meaning a social gathering centered around outdoor eating. However the true meaning refers to a method of low temperature, long cook times, and sauced proteins.

63% of consumers list barbecue as their top interest on menus. We decided to give this growing trend an extra kick by taking it out of the typical southern US states and combining it with another growing trend…Asian flavors.

This barbecue stuffed egg roll takes on the Asian flavors with the addition of char sui sauce and fresh ginger. The firey mango salsa we paired with it balances out the mellow flavors of the Chinese barbecue. Give this a try at your next party.


1 packet egg roll wrappers (about 20 sheets)
1 lb of Chinese barbecue pork (fine chopped)
2 tablespoon chives (fine chopped)
1 teaspoon fresh ginger (fine chopped)
3 tablespoon char siu sauce

  • In a large bowl, whisk together the pork, chive, ginger & char siu sauce
  • Add about 2 tablespoons of filling in the center of egg roll, fold bottom corner over and roll tightly, fold sides over;
  • Roll tightly and seal the edge with fingers and a little water.
  • Fry each egg roll until golden brown. You want your oil at 350 degrees. Drain on paper towels. Served with mango salsa.

Mango salsa

1 fresh mango (chopped)
1 tablespoon chopped cilantro
1 tablespoon shallot (fine chopped)
1 to 2 pieces red chili (fresh, fine chopped)
1 tablespoon pickled jalapeno (chopped)
1 to 2 tablespoon lime juice
2 to 3 tablespoon extra olive oil
Salt, black pepper

  • Combine mango, cilantro, shallot, red chili, and jalapeno
  • Top with lime juice, olive oil and salt and pepper
  • Toss to combine all ingredients evenly

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Sriracha: Many Factors Ignite The Obsession

Today the younger generation is being exposed to spicier foods at an even earlier age and loving it. Their desire for gastronomic fun is fueling America’s increased popularity for “hotter” foods.

Hot Spicy Red Sriracha SauceIn addition to the growth of the Asian and Hispanic communities, the accessibility of ethnic cuisine in all restaurant segments allows consumers to experience and experiment with spicy flavors. International travel, the exposure to celebrity chef cooking shows, and the sharing of culinary creations through social media, such as Twitter, Facebook, Pinterest and Instagram are also important contributing factors.

Some consumers simply prefer spicy flavors as a healthy menu alternative to salt. Regardless of the reason, industry experts cannot deny that America’s torrid affair with spicy foods can only grow stronger.

For further reading on what’s going on at Newly Weds Foods, check out Tasteology, our newsletter.

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Pizza Panko™ Makes Pizza Perfect!

Newly Weds Foods introduced Pizza Panko™ to the industry at the 2014 Pizza Expo in Las Vegas to rave reviews. Pizza Panko is a Japanese-style bread crumb that acts as a texture modifier on pizza crusts, providing beneficial attributes including the crispness that consumers are looking for.

Pizza-WholePizza Panko is a versatile bread crumb that can be used in a number of ways. For a par-baked pizza crust, Pizza Panko is applied directly to the bottom of the crusts before sheeting or pressing. This process is ideal for sheeted dough where crumb can be applied evenly to the bottom of the dough and pressed in by rollers. The addition of Pizza Panko has an inherent docking effect on the dough which assists in delivering a more evenly baked crust and maintains overall crust integrity.

Pizza Panko works great on fresh pizza dough as well. When forming a pizza shell by hand, the dough is pressed into a bed of Pizza Panko, creating a layer of crumb only on the bottom. The use of Pizza Panko helps prevent the bottom of the crust from burning and gives the pizza a perfect crispy texture. Testing has shown that Pizza Panko performs well after extended hold times in a delivery box and even after 45 minutes under a heat lamp.

Additional uses for Pizza Panko:

  • Applying Pizza Panko between the cheese and toppings absorbs the oils and moisture produced from the cooking process. This prevents pooling of the liquids on top of the pizza as well as migration to the crust and delivery box, making a high quality and appetizing pizza presentation.
  • An alternative to other release agents (semolina, cornmeal or oils); contributing textural and mouth-feel benefits that others can’t deliver, but at a similar cost.
  • Works perfectly in all cooking platforms used for pizza including deck and brick ovens.
  • Made from clean label, non-GMO ingredients.

Pizza Panko may be just the ingredient you’ve been looking for to create a crispier crust.

For further reading on what’s going on at Newly Weds Foods, check out Tasteology, our newsletter.

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Quinoa Pizza Muffins

Do you love pizza? Of course you do, who doesn’t love pizza? This muffin is packed with pizza taste and ingredients while still managing to incorporate the health benefits of quinoa.

Quinoa is high in protein, has twice the amount of fiber as most other grains, and has many different beneficial vitamins in it, like iron, lysine, and riboflavin. It’s no wonder this ancient grain has taken menus by storm.

According to Datassential, quinoa has risen 400% on menus over the past five years. The Whole Grains Council has stated global launches of new products made with quinoa rose 50% in the twelve months ending September 30, 2013 — and increased more than five-fold from Q3 2008 to Q3 2013. 38% of launches promoted their gluten-free properties. Suffice it to say, quinoa is is no longer an up and coming trend…it’s here, in a big way.

So do yourself and your health a favor and try these muffins out.

2 cups cooked quinoa, cooled or chilled
2 whole eggs
2 egg whites
2 cups chopped pizza toppings (whatever you like)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
Pizza sauce, for dipping


  • Preheat oven to 350 degrees, line a baking sheet with foil, then spray a 24 cup mini muffin tin very well with nonstick spray and set aside.
  • Add all ingredients except pizza sauce to a large bowl then stir to combine. Fill mini muffin tin cups to the top with mixture then place on prepared baking sheet and bake for 15-20 minutes, or until golden brown. Let cool for 5 minutes before removing from cups. Serve with warmed pizza sauce.
  • To freeze: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag. Microwave for 20-40 seconds depending on how many you are reheating.
  • For regular-sized Muffin Tins: Bake for 25-30 minutes.

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The U.K. … The first stop before I start my life in Thailand

As you may recall from my last post, I mentioned how while working in Thailand last fall I did a lot of work with UK traders. I realized how little I actually knew about the UK market. This needed to be remedied before I went back to Thailand so I made a quick stop in England to gain a little more knowledge on the subject.

LondonI was met in London by one of my assistants, Khun Joob and the New Product Development Manager, Khun Young. We had meetings set up with our marketing team and Chef to discuss current food trends found in the UK and do a food tour in Leeds near Newly Weds Foods European headquarters.

One thing I will say is that the food I had in mind was nothing compared to what I actually experienced. When you think of great food countries you think of Italy, France, India, Thailand, Greece, Mexico, US and Japan. When I think of England, all I think of are Meat Pies, Mushy Peas and English breakfast. What I don’t think of is healthy gourmet foods and innovation in retail. However, the week in England proved my perceptions wrong and changed my perspective on the English market.

Tea timeFor the first leg of our trip we took a train from London to Leeds to take a tour of Newly Weds Foods facilities and do some training on market trends. Leeds was a very interesting town, not at all like London. It was more of a blue collar city with many similarities to a smaller version of my hometown, Chicago. We stayed at a very English hotel, Oulton Hall in West Yorkshire. It was an old eighteenth-century house that was once home to a WWI and WWII hospital for soldiers and then later turned into an insane asylum. It was big and beautiful and I think the best part was having proper English tea that was served with scones, finger sandwiches, and puddings.

We did tours of all of the major food retailers like Marks & Spencer, Sainsbury’s, Waitrose, and Tesco. It was similar to the US markets but slightly different. They were more focused on convenience and ready to eat foods that were fresh not frozen. The main aisles were lined with refrigerated coolers and had pre packaged lunches, dinners, snacks, and desserts. There were also many healthy options. With all of the government restrictions in Europe and the UK, I got the idea that the food had a little more love and care built into it. For the most part the physical stores were also similar to the US but with small variations. It was still good to get out and see what the UK had to offer.

Later in the day we took a food tour of the city center of Leeds near Greek Street and Trinity Shopping Center. It had loads of dining options from quick service restaurants to fine dining. We hit all of the QSRs and looked over the menus and wandered in and out of various restaurant concepts. It was easy for me to tell this was a college town. It had many young hip and trendy restaurants mixed with coffee shops and plenty of shopping.

We had dinner at Meat Liquors, a hipster burger joint with punk music and fun drinks. It looked like we were eating in a punk rock grandma’s basement decked out with wood panel walls, old juke box, retro furniture and graffiti everywhere . This place was amazing and I loved the burger I ordered, called the “Dead Hippie” which to me was a doppelganger to a gourmet In & Out Burger. Leeds showed me how off I was in my thinking about the English food scene. The next few days we did more market research and then headed back down to London to finish up the week.

We took the train back down and stayed in the Kings Cross area of London. I met up with an English mate of mine to get a local tour of the gastropubs and the very trendy area of Covent Garden. We finished the night off with some amazing Indian cuisine. Due to the large Indian population, that food style is quite popular in London.

The next day we decided to mix some work with pleasure, and found our way onto the big red double deck tour buses that took us all over the city. We stopped at a few street markets and saw many food vendors and artisan foods. My favorites were Boroughs Market and Leather Lane.

Boroughs Market is a wholesale and retail food market in Southwark, Central London, England. It is one of the largest and oldest food markets in London, and sells a large variety of foods from all over the world. After a few hours of browsing all it had to offer we made stops at the London tower for tea and then to see the Crown Jewels, then saw the London Eye, Big Ben, Parliament, and Buckingham Palace.

HHK foodFor our last night Chef Chris made reservations for us at HKK . We had an amazing 10 course prefix menu by Chef Tong Chee Hwee. It was a menu that was created in celebration of the Chinese New Year, the Year of the Sheep, with a culinary journey through China. He served the most influential of the eight Chinese regional cuisines, pairing them with teas and fresh juices.

My favorite dish was the last one; a sheep’s mouse dessert. I was again very impressed by the different food I discovered in England and have a completely different concept of what English cuisine really is. With our trip coming to an end and our bellies full we packed up all of our new knowledge and hit the airport to return to my new home, Bangkok.

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Back to Bangkok

The move is on…heading back to Bangkok was my next mission. You would think it sounds simple when you break it down. You sell the car, you pack, and sort out all the little things. It’s not simple.

Cake and friendsYou don’t realize how many attachments you have to things until you start to break free from them. Small things like what to do with my favorite plants and remembering to cancel everything or making sure you have all of the right paper work in order for visas. Luckily it was the beginning of the year and it was somewhat slow in the office and my amazing culinary team helped me out during this transition. As a surprise, the team threw me a going away party. It was SO nice! The party consisted of all my favorite foods with a special cake donning the Chicago flag. It was a great send-off but it was sad to be leaving the people who I’ve known for 10 years.

I only had a month and a half to pack up and get ready for the move. Of course there were a few going away parties with family and friends so I could see everyone that was important to me. I think the hardest part of this was leaving my mom and dad behind. I got in as much quality time as I could with them and also spent some time with my fiancé and her family, but not as much since she and my dog will be in the States a while longer before their big journey begins…with starting our new life together in Thailand.

I took the last week off before my move to pack and have the movers put everything in to storage. It wasn’t as difficult as I thought it would be. The hardest part was deciding what is going to come with and what is going to stay. I had two duffel bags, a back pack, and a carryon case. I was impressed with myself that I could fit my whole life into these four small bags.

three bagsSimplifying your life in to only the bare essentials is quite freeing and exhilarating. Removing the clutter from our lives lets us be more open to fill that void with more meaningful things. With everything sorted out and packed up I was ready to head to my new home. With all of my other things in storage and my plants given to friends for safe keeping, I headed to O’Hare airport with my family and fiancé.

With tearful eyes and big hugs we didn’t say goodbye, rather we said our see-you-laters. Before I can go to Bangkok and get settled in though, I needed to make a somewhat quick visit to our UK offices. I was on my way to participate in some market research and insights activity with our UK Chef, Chris Moxon. We deal with many UK traders in Thailand and I needed a better understanding of what the food scene is like in London and other parts of England. After a week in the UK learning some of the finer points of food preferences in that country, I’ll be heading to Thailand and ready to start my new life.

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Food Safety Is Top Priority

At Newly Weds Foods, quality and food safety is top priority. We have strict procedures to ensure the delivery of the highest quality and safest wholesome products possible. Every step of the process is monitored, from supplier to customer, “farm to fork”.

Our commitment to food safety is reflected in the company’s programs supporting Quality and Food Safety/ Regulatory as well as Supplier Quality Management and Foreign Material Prevention. All Newly Weds Foods facilities have received food safety certification against the British Retail Consortium (BRC) GFSI benchmarked scheme. To guide our continuous improvement in the area of food safety, Newly Weds Foods has adopted the Food Safety Modernization Act (FSMA) guidelines for good manufacturing practices (GMP’s) to further develop preventive controls and strengthen our HACCP Program.

pullquoteIn addition, each facility undergoes an internal corporate quality audit which focuses on the review of receiving, storage and shipping programs, food safety programs, manufacturing process systems, finished product testing, good manufacturing practices and quality system documentation. Newly Weds Foods comprehensive food safety program meets or exceeds US regulatory requirements; as well as adheres to international food safety inspection agencies.

Our supply chain management programs extend quality and food safety expectations to our suppliers around the world. Each domestic and international supplier undergoes an in-depth approval process which includes a multi-step review and risk assessment. Suppliers receive a Newly Weds Foods Expectations Manual and audits are performed to ensure ongoing quality and food safety ingredient compliance.

Supply chain management provides global support to our international facilities located in Canada, Europe, China, Thailand, Australia, New Zealand and the Philippines. Updates concerning globally approved or disqualified suppliers, individual supplier audit scores, change in supplier status and supplier ingredient issues is communicated monthly to each international facility. Supply chain management also focuses on emerging trends in the food industry.

Foreign material (glass, plastic, metal, etc.) is the major single cause of customer complaints received by food manufacturers, retailers, and enforcement authorities. Foreign material prevention is a major initiative for us. Recent attempts to reduce foreign material contamination in Newly Weds Foods products include the Ingredient Sifting Project and Factory Foreign Material Prevention and Control. The systematic approach used by Newly Weds Foods to combat foreign material contamination uses Failure Mode and Effect Analysis (FMEA). FMEA is a factory based program designed to identify all potential foreign material risk and identify control measures.

At Newly Weds Foods, we believe that it’s our responsibility as a food company, and collectively as an industry, to ensure the highest quality ingredients. As Newly Weds Foods mission statement implies, “Our goal is to provide quality products and services that meet our customers’ requirements and expectations at all times.” These goals are accomplished with our dedicated commitment to product quality and safety.

For further reading on what’s going on at Newly Weds Foods, check out Tasteology, our newsletter.

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Snack Rap: Consumers Love Their Mini Meals

Snack, graze, take tea, mezze, nibble. Whatever your term of choice, contemporary consumers love their mini meals. Increasingly busy lifestyles, on the go activities and even the pursuit of health and wellness have had on impact on the way consumers eat. While younger consumers(18-34) are the people who snack most often they are not the only ones. Twenty percent of those age 35-54 snack, followed by 16.8% of 45-54 year olds. (Technomic Snacking Report).

single_popcorn_LargeMintel’s U.S. Snack Consumption Study indicates:

  • Nearly two thirds (64%) of all consumers say they often snack between meals and 61% snack to
    tide themselves over between meals.
  • Slightly more than two in five (44%) consumers eat at least one snack while on the go.
  • Nearly one third (30%) of consumers tend to snack throughout the day while they are at home.
  • 25% of consumers believe it’s healthier to have several small snacks throughout the day
  • 66% of consumers snack to satisfy a craving

Snack evolution: What once was simply the occasional bite between meals has now broadened to encompass a much wider variety of food than it used to. The lines between meals are becoming quite blurred. Snacking occasions will continue to evolve as the trend of five to six small snacks a day reaches critical mass.

PretzelWhile busy lifestyles affect snacking style, there has also been a shift of focus on health and wellness. When making snack decisions – now more than ever – consumers are thinking broader than just chips. As a result the landscape of the snack food aisle has changed. Meat snacks, frozen (appetizer style) snacks, single portioned yogurt and energy bars (among others) are increasingly joining the category as a new product introduction or a re-positioned food item in the retail environment. The most popular away-from-home snacks include items such as cereal bars and snack bars (59%), meat snacks (56%), and salty snacks (53%), which are easy to eat because of their format. (Mintel) Snacking isn’t just for the on-the-go consumer anymore. In fact 28% of snackers out of home use the occasion to indulge. In kind, Foodservice operators have recognized the opportunity to drive ancillary sales during non-peak day parts by offering snack-like options beyond appetizers – often in the form of petite bakery items, desserts or savory small plates.

There are countless opportunities to target niche markets and capitalize on snack food, flavor and texture trends to appeal to this diverse and rich consumer behavior. Snack opportunities are not limited by the clock (daypart). Consumers in all age groups enjoy snacking any time of day – breakfast, mid-morning, lunch, mid-afternoon, dinner or late night. Sweet or savory – the snack food industry continues to increase its share of stomach in the U.S. and around the globe. Already a $34 Billion industry in the U.S., manufacturers are poised to continue to grow the category. Want to be inspired with some snack food concepts for your product portfolio?

Contact Newly Weds Foods for some fun, on trend or cutting edge ideas!

For further reading on what’s going on at Newly Weds Foods, check out Tasteology, our newsletter.

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