Driven by consumer demand, we are proud to offer a range of certified organic products that are responsibly grown and processed to USDA standards.
As the industry leader in quality, our organic onions deliver superior quality and uniform piece identity.
Ranging from powdered to granulated and minced, our organic garlic products are sustainably grown using the strict standards upheld by the USDA.
Organically grown in India by our farmer partners, our turmeric is the perfect health halo ingredient for food & beverage products.
Also called “cassia,” our organic cinnamon is from the inner bark of trees grown in Vietnam and Indonesia, then we process the bark at our facility in Vietnam.
Our red chili is grown in India by our farmer partners where it is cultivated according to Indian organic standards and processed at our factory in Kochi, India.
Available whole or ground, our cumin products are made from seeds of organic plants that are grown in India where we clean, dry, grind and pack the products at our facility in Kochi.
Organically grown and processed in Kochi, India, coriander is a subtle, earthy seed spice with a mild, versatile flavor that is sometimes called Chinese parsley or cilantro.
Grown and processed in Vietnam, our organic black pepper is perfect for adding heat and intrigue to sauces, dips, breadings, snacks and entrees.
The bright flavor of citrus with a gentle heat, our organic ginger is a great addition to desserts and beverages.
A low heat pepper, our organic paprika, is a great vehicle for adding red color to sauces, soups, stews and salad dressings.
A single ingredient that meets ASTA, Scan and SHU specs. Great in spicy Chinese or Korean sauces or to make snack foods flaming hot.
Made from one or more chili pepper types combined with salt and spices. This product works well in chilis, stews and breadings.
The trend for bold colors and flavors in food and beverages is rising this year. With consumers increasingly exposed to an array of global food trends, including a wide range of exotic flavors and colors, many are becoming more experimental. At the same time, confectionery products, treats, and snacks are often a moment of fun and relaxation in consumers’ daily lives, so they can be a great opportunity for experimenting with new and exciting shades.
Sydney Valla was an undergrad at Fresno State when she first discovered ofi (olam food ingredients) at a career fair. They were passing out tomato-shaped stress balls and recruiting new grads for a management trainee program. She signed-up for an interview and the rest is her-story.
What motivates you when you wake up and come into work?
My team! There are six of us who are 100% dedicated to the Spices eCommerce business and we have a combined 35+ years’ experience at ofi. Together, we work to be a solution provider for new and existing customers, put in place processes to help the business grow and overcome any challenges that are thrown our way.
Anything you’d like to add to help others succeed?
Being in numerous different positions throughout my career (supply chain, product line, sales) has made me a more well-rounded employee and allowed me to view problems from many different angles to find better solutions. I’m glad that I joined a company that offered career growth and expansion. Being a sponge during the early stages of my career allowed me to soak up lots of different information.
What has been your favorite moment at ofi so far?
When I was a product line manager, there was a large fast-food chain that featured one of our ingredients in a delicious and highly promoted LTO. It was so cool to go through the drive thru, pick up lunch, and know that one of the products that I helped to sell was in an item that was being sold across the country.
Our company purpose is ‘be the change for good food and a healthy future.’ In what way do you live our purpose through your work?
Through the eCommerce offerings, we can connect with new customers and segments that have previously been difficult to reach. This allows us to work with new customers to make educated purchasing decisions about where their product comes from, our sustainability offerings, and more. Outside of work, I sit on the Board of Directors for the Central California Food Bank which feeds over 300,000 community members in the Central Valley.
Editor’s Note: This interview has been edited for length and clarity.
Imagine waking up to a world without your morning cup of coffee or being able to enjoy your favorite chocolate. Unthinkable, right? But climate change threatens the livelihoods of millions of small-scale farmers who grow these everyday ingredients.
That's where HEARTH (Health, Ecosystems, and Agriculture for Resilient, Thriving Societies) comes in. It is a collaborative public-private partnership approach to sustainable development in biodiverse landscapes initiated by the United States Agency for International Development (USAID).
Together, USAID, olam food ingredients (ofi), and partners have invested approximately $50 million across six cocoa and coffee projects worldwide, including four HEARTH partnerships. We aim to equip farmers with the right tools and training to transition to more environmentally friendly techniques without sacrificing their livelihoods. There are three key ingredients at the core of HEARTH’s approach to climate action: