by Suzan Najjar | Jul 22, 2026 | Company News & Events
IFT FIRST is always a chance to share new flavor ideas. It is also a chance to listen. This year, many of the most useful conversations at the Pacific Spice booth were not only about what something tasted like. They were about how flavor ideas move into real food...
by Suzan Najjar | Mar 25, 2026 | Company News & Events
March 2026 was a highly active month for the food and beverage industry. Our team hit the road to connect with food scientists, R&D specialists, and manufacturers across four major events. These include SCIFTS on March 3, Natural Products Expo West from March 4-6,...
by Pacific Spice | Jul 8, 2024 | Recipes & Applications
Updated August 2026. Barbecue flavor is one of the most familiar seasoning directions in American foodservice, but its usefulness goes beyond traditional smoked meats. A well-built barbecue spice blend can bring smoke, sweetness, heat, savory depth and color to a wide...
by Pacific Spice | Oct 24, 2023 | Spice Science & Education
Updated August 2026. A seasoning idea often starts in the kitchen. It may begin as a restaurant recipe, an R&D bench sample, a customer benchmark, a dry rub, a snack seasoning concept or a flavor profile built for a limited-time menu item. But a seasoning that...
by Pacific Spice | May 23, 2023 | Industry Insights & Trends
Updated July 2026 A seasoning can be right for the menu and still be wrong for the operation if the package does not fit the way the kitchen uses it. A commissary producing large batches has different needs from a restaurant applying seasoning at the line. A growing...
