IFPA Foodservice Conference Gets First Taste of Lipman Family Farms’ New Fresh-Cooked Salsa Offering
July 22, 2026 | 2 min to read
IMMOKALEE, Fla. – Lipman Family Farms is ready to introduce its new, fire roasted salsa offering at IFPA Foodservice Conference in Monterey, California, July 23 and 24.
Available as a co-manufactured and private-label product, Lipman salsa delivers straight-from-the-source, farm-fresh quality. The custom recipes are made with tomatoes grown on Lipman farms, and the fresh salsas are roasted fresh at Lipman’s facility, with no preservatives or unnecessary ingredients. This new service expands the company’s vertically integrated business model from growing, packing, fresh-cut and distribution to processing, fresh salsa at a scale that’s right for foodservice.
With Lipman’s culinary partnerships, they can help foodservice operators design or innovate fire roasted recipes.
“With new capabilities and collaboration with foodservice clients and culinary partners, we’ve taken our operations from the field to the roaster,” said Elyse Lipman, CEO of Lipman Family Farms. “We grow tomatoes, pack them, prepare them, and now we can cook them. The seamless control over every step gives customers quality and consistency that’s critical in foodservice and beyond.”
Conference attendees can sample salsa and connect with the Lipman team at booth 519.
ABOUT LIPMAN FAMILY FARMS
By creating authentic connections between our employees, customers, and
communities for 75 years, Lipman Family Farms has become one of the nation’s large
integrated networks of growers, fresh-cut processors, and distributors of fresh produce.
We pride ourselves in being an international company that remains family-owned,
ensuring our ability to act as good stewards of our land and our people, creating growth
that nourishes everyone. We are large enough to be local everywhere and are dedicated
to being good from the ground up, providing solutions in research & development, field
growing, greenhouse growing, procuring, packing, repacking, fresh-cut processing,
distributing, food safety, and culinary development. Learn more at