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News Room > Press Release FOR IMMEDIATE RELEASE JANUARY 2008
Contact: Tabitha Becker, This Just In PR Kelly M. Mooney, This Just In PR BARHYTE REVEALS TOP FIVE FLAVOR REQUESTS OF THE YEAR Private Label Customers Get Creative with New Flavor Combinations Pendleton, OR – (January 13, 2008)– There is a real science to creating flavor blends that keep customers coming back for more, especially ones involving non-traditional profiles. Barhyte Specialty Foods, makers of fine marinades, mustards, and other condiments, has mastered the science of flavor fusion – so much so that its private label division has grown more than 500 percent over the past five years. Suzie “Saucy Mama” Barhyte, the genius behind Barhyte’s custom private label blends, has identified the top five flavor requests the company has received in the past year. She has infused these seasonings with skill and balance into custom-made marinades, salad dressings, mustards, and finishing sauces. While it varies in region and season, private label customers are clamoring most for: 1) Chipotle “There is more to creating a regional flavor than just throwing in the latest must-have ingredient and putting it on the shelf,” says Chris Barhyte, the company’s president of sales and marketing. “We’re not creating flavor for flavor’s sake. Our objective is to craft a shelf-stable item that has depth and that offers the ingredient’s profile without overpowering the condiment. With the right balance comes repeat business, which is what we’re ultimately trying to achieve for our clientele.” In recent months, Barhyte has finessed some more offbeat flavor combinations for private label customers that could hint at a new tropical trend. “We’ve fielded some fun requests for mustards and marinades using coconut, sweet chili, and pina colada – sometimes blended together,” Barhyte says. “We’re confident that we can pull off unique combinations like these because we won’t blast the dish with the seasoning; it’s all about balance. This encourages our customers to play with ingredients and get creative, knowing we won’t release a one-note blend just to create shock value on the shelf.” Barhyte Specialty Foods, based out of Pendleton, Oregon, has roots dating back 200 years and 6,000 miles away in Germany, where Jacobus Barhyte first created a sweet and sour mustard that he brought to the US. Many generations later, Jan and Susan Barhyte began selling mustard from the original recipe, as well as other signature creations, through their Swift and Martin Station Deli. Thanks to overwhelming demand, the family launched their own manufacturing operation in 1977. Today, the company offers more than 65 award-winning mustards, marinades, sauces, and other condiments. For more information about Barhyte Specialty Foods, call 800.407.9241 or visit www.barhyte.com. #### Editor's Note: Samples of Barhyte Specialty Foods products including mustards, marinades, new Wing Sauces, or other items are available by contacting Tabitha Becker at tabibecker@comcast.net or 503.702.9234, or Kelly M. Mooney at kelly@tji-inc.com or 503.722.4080 |
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