‘America’s Hottest’ Mustard Developed By Industry Hall Of Famer

BEAVERTON, OR – Beaverton Foods, Inc., the leading manufacturer of specialty branded condiments in the U.S., has developed two new ‘hot’ products: Ghost Pepper Mustard, “America’s Hottest” and Creamy Sriracha Horseradish. The Ghost Pepper Mustard was created by Chairman Gene Biggi, who has been appointed to the Specialty Food Association™ 2016 class of the Specialty Food Hall of Fame.

The Inglehoffer® Ghost Pepper Mustard, America’s Hottest and Inglehoffer® Creamy Sriracha Horseradish are sold in 10.25 oz. and 9.25 oz. shelf-stable squeeze bottles. The new flavors are also available under the Beaver Brand™ in 12 and 13 oz. sizes. The suggested retail price for the Certified Gluten Free specialty condiments is $3.49-$3.99.

Domonic Biggi, CEO of Beaverton Foods, said there is an ever-increasing demand for extra hot and spicy foods nationwide and globally.

“Ghost Pepper is a hot trend right now,” Biggi said. “In addition to meeting market demands, we also like to be the first to offer a new flavor profile and the new Creamy Sriracha Horseradish is a first.”

In November Beaverton Foods finalized a redistribution partnership with Dot Foods, Inc., headquartered in Mt. Sterling, IL. The recent partnership is expected to open up more distribution channels for both the Beaver Brand and Inglehoffer specialty condiments.

Beaverton Foods’ Beaver Brand and Inglehoffer are the leading shelf-stable horseradish and award-winning specialty mustards in the US* and it is the largest Safe Quality Food (SQF) certified processor of authentic wasabi products in North America. The company also offers a wide variety of best-selling gourmet sauces, garlic, spices, and other unique specialty condiments packaged under these labels: Beaver, Inglehoffer, Napa Valley, Tulelake, Pacific Farms and Charlie’s Salsa. The company also develops, produces and co-packs a broad range of products for companies in the US and abroad.

About Beaverton Foods:

Since 1929, the privately held Beaverton Foods has thrived by following wholesome business practices set in place by Founder Rose Biggi (pronounced Bee Gee). What started in Rose’s basement, grinding and bottling homegrown horseradish roots, has now grown to a family owned, multimillion dollar corporation with more than 150 specialty condiments. These products are sold in mainstream grocery and specialty foods stores, restaurants, and gourmet shops throughout the US and in 12 foreign countries. Today, Rose’s son Gene Biggi serves as company Chairman. CEO Domonic Biggi refers to his father as the “Maestro of Mustard” and “Master Innovator.” Gene Biggi first developed his palate for developing unique specialty condiments from his mother Rose’s kitchen as a kid. He was the first in the nation to develop and bottle Chinese Hot Mustard and Honey Mustard. Domonic says his father is actively involved in all new product development. Fourth generation Jeff Biggi says of his grandfather: “He is self-made … he created the category niches; there was no jalapeno, fruit or whole grain categories when he started developing mustards in the 1950s.”

Industry professionals share the same sentiments about Gene Biggi. National Mustard

Museum Curator Barry Levenson called Gene “fearless” in the art of mustard making. “Gene Biggi never ceases to amaze me,” he noted. “He still comes up with new mustard flavors that seem to anticipate the hottest trends in taste. Gene is not only imaginative; he is also fearless. Not every flavor will take off, but he is willing to commit to adventurous flavors.”

The company has 70 employees at its 70,000-square-foot headquarters based in Hillsboro, Oregon. In addition to its HACCP program the fourth generation family owned company also has the following certifications: kosher, organic, gluten free and SQF (Safe Quality Food). For more information, call (503) 646-8138 or visit www.beavertonfoods.com. Orders can be made online or by calling (800) 223-8076.

*I.R.I., Total US Food, 52 weeks ending Oct. 4, 2015

Source: Beaverton Foods