What's New


Heat is Hot, but Depth of Flavor is Key

Mizkan Americas' Barb Zatto talks about complexity of flavors in ethnic and mainstream condiments in the October issue of Food Business News.

Bringing Flavor to Life at the IFT Expo

Mizkan Americas introduces five new products. Read the full article from Prepared Foods.

The Line Between Authenticly Ethnic and the American Palate

In the Food Business News article, "Breaking the Rules", Mizkan Americas' Barb Zatto shares insights into clean labels, traceability of ingredients and education on usage of new condiments and sauces.

Border Foods Crop Report – Early July 2013

The good news is that the drought has abated and we are seeing replenishment of the water resources across the country. A very late winter delayed planting and we have a long way to go before the fall crops can be considered a certainty. In New Mexico, we are seeing near ideal growing conditions...continue reading

What's Hot?

In the June issue of Food Business News, Barb Zatto provides insight on authentic flavors and the Ghost Pepper trend.

Food Trends - Finding the Next Chipotle

Mizkan's Barb Zatto weighs in on the latest ethnic flavor trends in Food Business News.

Turn Up the Heat

Mizkan Americas' Border Foods chile products help food manufacturers bring authentic Latin flavors to consumers. Read more in the April issue of Prepared Foods.

New Bourbon Reductions

Mizkan Americas recently introduced its all-natural Bourbon Reductions, available in sweetened and unsweetened versions. See the announcement featured on FoodProductDesign.com.

Culinary Trends - Surge in Interest in Authentic Hispanic Flavors

Read the Culinology article from the Research Chefs Association, featuring Mizkan Americas and how we're answering the call for more authentic flavors throughout the food industry.

Ingredient Insight

Vinegar - variety and trends, featured in Food Product Design, July 2012.  Read the story.

Soups Go Low-Sodium

Mizkan experts weigh in on cracking the sodium code in the July 2012 issue of Food Product Design.

Mizkan Well Positioned for Popular Flavor Fusion

Read the article featured in Food Product Design.

Mizkan Set to Make Acquisition

Mizkan Euro-Americas, a business unit of the Mizkan Group, is in the process of acquiring the vinegar and sour pickle business of Premier Foods plc for £41 million ($64 million). The sale is expected to be completed by the end of July.

The purchase includes the Sarson’s, Haywards and Dufrais lines of branded products. Sarson's Malt Vinegar and Haywards Pickled Vegetables are both No. 1 in their respective categories while the Dufrais brand is No. 2 in specialty vinegars, according to Mizkan. The brands are manufactured at a production facility in the city of Middleton in the U.K.

“All of the brands fit well with our product portfolio in Europe and North America and represent an excellent strategic fit as we expand our business base in the U.K. and across Europe,” said Craig Smith, president and chief executive officer of Mizkan Euro-Americas.

"Latin Sandwiches on the Rise" - Feature story by Barbara Zatto, as seen in the May 2012 issue of Food Product Design.

Mizkan Americas is ready to answer the call for chiles as demand for traditional, ethnic flavors heats up. Read more in the April 2012 edition of Food Product Design.

"Specialty Soups" soar in popularity. Mizkan's Barbara Zatto comments on the trend of artisan and ethnic soups in the March 2012 issue of Food Product Design.

Mizkan announces the expansion of their wine reduction capacity. 

Due to the overwhelming demand of Mizkan’s wine reductions within the industrial food sector, Mizkan has announced it has doubled its capacity of wine reductions at their Lake Alfred, FL facility. This move will decrease production lead time, ensure supply meets future rising demands and provides opportunities for further line extensions. 

BRC Audit Results

Vinegar Reduces Sodium without compromising flavor.