BCFoods North America President, Mike Bray, delivering donation to Redwood Empire Food Bank.
At BCFoods, we believe that businesses have a responsibility to contribute to the well-being of the communities where we live and work. That’s why we’re proud to continue our annual tradition of donating $5,000 to the Redwood Empire Food Bank, supporting their mission to alleviate hunger and ensure access to nutritious food for families in need. Even more exciting is that our donation is being matched by another local company which results in REFB getting that much closer to their goal of $300K!
For several years now, BCFoods has partnered with the Redwood Empire Food Bank, knowing that their impactful programs provide meals to thousands of individuals and families across Sonoma County and beyond. As the largest hunger-relief organization in the area, their work aligns with our values of creating a healthier and more sustainable future.
This donation reflects our commitment to making a positive difference. As we focus on sourcing, producing, and delivering high-quality dehydrated ingredients, we also prioritize supporting local efforts to combat food insecurity and uplift those in need.
We want to thank the Redwood Empire Food Bank for their tireless efforts in fighting hunger. We’re honored to play a small part in their incredible work.
Let’s continue to support one another and our communities. Together, we can create lasting change. Feel free to visit the REFB website and donate if you choose! Donation Form
Bring the Tex-Mex flair to your Thanksgiving table with a turkey that’s big on bold, smoky, and spicy flavors. This bird is all about celebrating peppers using a mix of varieties to pack in layers of heat and complexity. Think Chipotle smokiness, Jalapeno tanginess and the fiery kick of Aji Limo, all tied together with a hint of mint and cumin for a savory twist.
This dish pairs perfectly with creamy mashed potatoes, cheesy casseroles, and cornbread stuffing. The turkey is roasted to perfection and served alongside your favorite holiday dishes. This is turkey done Tex-Mex style—bold, flavorful, and unapologetically fun.
INGREDIENTS
Yield: 8 to 12 servings
1 (10- to 14-pound) turkey, thawed if frozen and giblets and neck removed
1 bunch fresh mint sprigs, for stuffing and serving (optional)
4 tablespoons unsalted butter, melted and cooled ¼ cup olive oil, for drizzling
Preparation
Step 1: Dry-Brine the Turkey
Start the process 2 to 3 days before roasting the turkey (it’s fine if it’s slightly frozen). Use about ½ teaspoon of salt per pound of turkey (approximately 5 to 7 teaspoons for a whole bird). After patting the turkey dry, evenly sprinkle the salt all over the exterior and inside the cavity, focusing on the thickest parts of the meat like the breast and thighs. This ensures flavorful, juicy meat when it’s time to roast.
Step 2: Make the Spice Rub
The night before roasting, get the spice rub ready. In a skillet over medium heat, toast black peppercorns, cumin seeds, and Aji Limo chiles for 1 to 2 minutes, just until fragrant. Remove from heat and let it cool slightly. Grind the toasted spices in a mortar and pestle, spice grinder, or high-speed blender until coarsely ground. Transfer to a bowl and mix in dried mint, jalapeno flakes, onion granules, ground chipotle, and ¾ teaspoon salt.
Step 3: Season the Turkey
Before roasting, drain any excess liquid from the turkey and pat it completely dry. Rub the spice mix all over the turkey, including inside the cavity. If the rub doesn’t stick in some spots, lightly oil the skin before applying. Refrigerate the turkey on a sheet pan, uncovered, for 8 to 24 hours to allow the skin to dry and crisp up.
Step 4: Preheat and Prepare for Roasting
On Thanksgiving Day, remove the turkey from the fridge 1 hour before cooking. Place an oven rack in the lowest position and preheat the oven to 425°F. Transfer the turkey to a roasting pan and stuff the cavity with a few sprigs of mint, if desired. Tie the legs with kitchen twine, tuck in the wings, and generously brush the turkey with melted butter. Drizzle the vegetables and turkey with olive oil.
Step 5: Roast the Turkey
Roast the turkey for 30 minutes, then reduce the oven temperature to 325°F. Continue roasting, rotating the pan occasionally for even browning and basting with the pan juices. Roast until the thickest part of the thigh reaches 165°F, which should take 1½ to 2½ more hours. Keep an eye on the temperature, as dry-brined birds may cook faster. Expect about 12 minutes per pound, so plan for a total of 2 to 3 hours.
Step 6: Let it Rest!
Let the turkey rest for at least 20 minutes, or up to 1 hour, to allow the juices to settle before carving. Once rested, garnish with any leftover mint sprigs.
At BCFoods and Culinary Farms, our commitment to quality and innovation drives us to connect directly with our growers and suppliers. Our team recently had opportunity to visit some of our key suppliers and partners in Mexico, where we walked through vibrant chile fields and experienced the intricate chipotle production process. This visit once again reminded us of the expertise, hard work, and attention to detail that our partners pour into every stage of production.
Mexico is home to some of the world’s most flavorful and distinctive chile varieties, such as Ancho, Chile de Arbol, Habanero, Jalapeno and Pasilla, and its climate and soil are perfect for cultivating chiles with rich, complex flavors. The earthy, smoky notes of Mexican chipotle, for example, add incredible depth to countless dishes, making it a favorite ingredient across the food service industry. By partnering closely with Mexican chile farmers, we ensure that our products capture these authentic flavors while meeting our high standards for consistency and quality.
Our visit also gave us the chance to engage directly with these local experts and discuss ways to refine processes for even better outcomes. Working together in the fields, we brainstormed ideas to enhance efficiency, streamline harvest and drying methods, and further strengthen product reliability. This close collaboration not only allows us to understand each step of the supply chain but also empowers us to make real-time adjustments that support both our partners’ success and our commitment to providing the best possible ingredients.
Our strong partnerships in Mexico are key to ensuring the quality, dependability, and sustainability of our products. By continuously reinforcing these connections, we are better equipped to meet our customers’ needs with high-quality, authentic ingredients.
BCFoods is excited to share that we have been featured in Brazil’s largest ingredients magazine following our participation in FISA. We were selected as one of the “Stars of FISA” and received a full-page publication. We are also in the running for Best Booth/Company at the event. Below is the link to the magazine and the translated text.
TRANSLATION: BCFoods, a global leader in natural ingredients, shone at FISA 2024 with one of the busiest booths at the event. With its own vertically integrated production, the company ensures total control over the supply chain, offering high-quality, traceable, and internationally certified dehydrated ingredients and spices. This advantage enables BCFoods to meet specific demands, providing products that align with customers’ needs.
BCFoods booth was a true center of attraction, with its flexibility and innovation in the portfolio capturing the attention of visitors. The company’s commitment to sustainability and the quality of its products was one of the main draws, reinforcing its position as one of the undeniable leaders in the industry. During the event, significant partnerships were established, further consolidating BCFoods’ presence in the market.
Driven by its tremendous success at FISA 2024, BCFoods has already confirmed its participation in FISA 2025. The new 66m² booth, strategically located at the entrance of the exhibition, promises an even more impressive and innovative display. The company remains committed to excellence and innovation, solidifying its leadership in the natural ingredients market, and preparing to surprise once again next year.
BCFoods participates in the Supplier Leadership on Climate Transition (Supplier LOCT), an online learning collaborative that provides guidance on measuring and reporting on greenhouse gas emissions and setting science-based targets. This program is a collaboration of global brands and suppliers committed to carbon emissions reductions.
BCFoods is proud to report that through our participation in the global LOCT collaborative, we have earned the Supplier LOCT GHG Scope 1 and 2 Footprint, and GHG Scope 3 Footprint badge(s). This signifies our development of greenhouse gas footprints that meet GHG Protocol and Science-Based Targets Initiative standards with the support of the Supplier LOCT collaborative.
Supplier Leadership on Climate Transition (Supplier LOCT) is an educational platform and company collaborative created to accelerate action towards reducing supply chain carbon emissions.
Sweet potato has emerged as a versatile and nutrient-packed alternative in the world of food and beverage. Packed with essential vitamins, minerals, and fiber, sweet potato is a game-changer for health-conscious consumers.
BCFoods offers a variety of sizes from powder to granules, dices and even full slices used as pet treats. We pride ourselves on using premium, non-GMO sweet potatoes from trusted farmers. Our processing includes a validated kill-step at our state-of-the-art processing facility ensuring that every batch retains the maximum nutritional value and is ready to eat. Additionally, we source our product for dehydration from irregular potatoes originating from fresh packaging and processing, as well as surplus from perfectly viable products. This diverts surplus and seemingly imperfect food from landfill and ensure that these resources are repurposed to enhance the nutritional content and flavor of packaged food for both humans and pets globally.
Rich in fiber, antioxidants, vitamins A and C, dehydrated sweet potato offers a convenient way to boost the nutritional content of your products and cater to health-conscious consumers who are actively seeking nutrient-dense alternatives. Incredibly versatile, it can be seamlessly integrated into a myriad of products. Whether you’re in the food, pet food, beverage, or supplement industry, consider incorporating sweet potato powder into smoothie mixes, baked goods, soups, sauces, snacks and pet food. Our orange and purple sweet potato powders can also be used as a natural, clean-label food color.
Sweet Potato from BCFoods represents more than just ingredients; they embody a commitment to quality, nutrition, and innovation. With BCFoods as your trusted partner, we can collaborate and explore customization options that align with your brand. Whether it’s a specific cut or a tailored blend, BCFoods is dedicated to working with you to meet your product specifications.
Astrisia and Nicole, colleagues in the Quality and Purchasing departments at BCFoods Europe, recently seized a unique opportunity to explore the intricacies of cassia cultivation in Vietnam. Their visit encompassed the entire cassia production process, spanning from planting to pre-processing, as well as auditing suppliers.
Among the five countries cultivating cassia, Vietnam holds the third position, following Indonesia and China. The quality of Vietnamese cassia is often compared to that of Indonesian cassia and cinnamon from Sri Lanka. There are significant differences between the two in the thickness of bark, coumarin content, and taste.
The harvesting season for cassia in Vietnam runs from June to September, strategically timed to maximize sun exposure for drying the bark. Cassia trees undergo a three-year growth period in a nursery before being transplanted onto mountain slopes. While a minimum age of six years yields a productive tree, farmers have the discretion to decide whether to harvest it or let it mature further. The older the cassia trees, the higher the quality in terms of volatile oil content. Farmers benefit from this flexibility, as allowing trees to mature longer can result in better prices due to improved quality. During their visit, Astrisia and Nicole saw cassia trees exceeding 30 years old, but unfortunately the global decline in interest among younger generations in pursuing cassia farming raises questions about the industry’s future.
Vietnamese cassia faces annual challenges in supplying the EU market, particularly concerning fluctuating lead levels caused by natural occurrences in Yen Bai province’s soil, a primary Vietnamese cassia growing region. These challenges, coupled with quality expectations related to volatile oil, appearance, and roll percentage, underscore the importance of transparency in sourcing to ensure compliant materials. The team is delighted to be in Vietnam, actively fostering communication and strengthening BCFoods‘ cassia supply chain.
Pictured from left to right: Liz (REFB), Katie (REFB), Mike (BCFoods), Rachelle (REFB)
This Giving Tuesday, BCFoods announces their annual contribution to the Redwood Empire Food Bank (REFB). BCFoods has pledged a substantial donation of $5000 to those in need within the community, and because of the generous match program with Federated Indians of Graton Rancheria, our donation will double – equaling $10,000! According to REFB, for every $1 received, they are able to provide $3 worth of healthy food, so in the end, our donation has resulted in $30,000 of food for people in our local community.
As the holiday season approaches, BCFoods is not just focused on serving delicious meals but is also committed to making a positive impact on the lives of others. The decision to support the Redwood Empire Food Bank aligns with BCFoods’ dedication to fostering community well-being and addressing the issue of hunger.
The Redwood Empire Food Bank, a pillar of support for families facing food insecurity and the largest hunger-relief organization in the area, works on the front lines of food, playing a crucial role in helping individuals, families, older people, and children.
“We believe in giving back to our community and there’s no better time than Giving Tuesday to make a meaningful contribution,” said Mike Bray, President for BCFoods. “As we have for more than 15 years, we are proud to partner with the Redwood Empire Food Bank to provide thousands of meals to those who need it the most. This is our way of spreading warmth and nourishment during the holiday season.”
The Redwood Empire Food Bank, known for its tireless efforts to combat hunger, expressed their gratitude for BCFoods’ donation. “This generous contribution from BCFoods will have a profound impact on the lives of many individuals and families in our community. It exemplifies the true spirit of Giving Tuesday, and we are incredibly thankful for their support,” remarked Rachelle Mesheau, Marketing Manager for Redwood Empire Food Bank.
BCFoods hopes that our charitable contribution is a powerful reminder of the positive change that can be achieved when businesses prioritize social responsibility. BCFoods’ commitment to making a difference in the community exemplifies the collective strength of businesses and nonprofits working together for a common goal.
BCFoods is excited to share an update on our new BCFoods Xingtai factory (officially opened in November 2020) preparing now to harvest and dehydrate our 2023 White Onion crop.
We will be harvesting our trial plantings of white onion in the Hebei region starting in the next two weeks. This trial harvest will complement our current Gansu origin Onion crop, which will also be harvested soon.
For the Hebei region, one of the big advantages is the larger farmland, with the average size being 100 acres, whereas the average size in Gansu is 1/4 acre.
Our Hebei plantings are using the same seeds (sourced in the Netherlands) that we use in Gansu, so we are projecting similar solids at 20%+.
BCFoods Xingtai has implemented several sustainability measures including a partnership with the nearby (nextdoor) power plant. This partnership involves repurposing our onion and garlic waste materials for bio-fuel production. We also use their steam resources, which have zero GHG emissions, to support the operation of our dehydration units.
Agri-Neo, a leader in pasteurization of low-moisture foods, is pleased to announce its partnership with BCFoods, a global leader in the industrial ingredient category. BCFoods plans to implement the Neo-Pure pasteurization system into its processing facility in Shandong, China, in Q4 of this year. This innovative system will be employed to offer an additional validated kill step into the cleaning and dehydration process, guaranteeing the utmost quality and safety of ingredients produced, beginning with initial crop of dehydrated onions.
“BCFoods takes pride in our high-quality ingredients,” said Mike Liu, Chairman of BCFoods. “We have been in the industrial dehydrated vegetable and spice industry for over forty years and are recognized for being at the forefront of food safety. The Neo-Pure integration into our Shandong facility demonstrates our commitment to implementing innovative technology to ensure food quality and safety. With Neo-Pure, we can offer our customers ready-to-eat (RTE) products that are made safe using a validated organic pasteurization process.”
“The partnership between Agri-Neo and BCFoods sets a new food safety standard in the Chinese dehydrated vegetable and spice market,” said Robert Wong, President of Agri-Neo. “Agri-Neo’s innovation in food safety combined with BCFoods’ global footprint and recognition will immediately impact the global ingredients market. Furthermore, this partnership strengthens our leadership in food safety for the dehydrated vegetable and spice industry. China is one of the largest origin countries for many ingredients such as dehydrated onion and garlic. We are thrilled to work with BCFoods to expand the Neo-Pure Pasteurized (NPP) product portfolio in China.”
BCFoods will be highlighting and sharing information about Neo-Pure Pasteurized (NPP) products at SupplySide West 2023 in Las Vegas in October.
About Agri-Neo The Agri-Neo mission is to help safely feed the world by creating technology that sets new food safety standards. Neo-Pure™, developed by Agri-Neo, eliminates harmful pathogens such as Salmonella, E. coli, and Listeria while maintaining the nutrition and quality that flourishes naturally in food. Agri-Neo has a dedicated team of food scientists, researchers, and engineers to launch more food safety solutions for many high-risk food groups in the future. For more information, visit www.agri-neo.com.
About BCFoods BCFoods has been in the dehydrated vegetable and spice industry since 1978 and has manufacturing plants, distribution facilities and sales offices worldwide. BCFoods offers an extensive selection of premium food ingredients to the industrial ingredient markets that are consistent, affordable, and safe. BCFoods is firmly committed to sustainability and innovation, placing particular emphasis on vertical integration and delivering customized solutions to meet the needs of its customers.
Astrisia and Nicole, colleagues in the Quality and Purchasing departments at 
industry’s future.
