Sauces 

From red and green, to hot or mild, our sauces come in a variety of flavors and heat levels, granting a wide variety of application options.

Ingredient Offering

Our smooth, creamy sauces come in a variety of colors, flavors, heat levels and formats, making it easily customizable for any of your desired applications.

Red

A staple in Mexican and Tex-Mex cuisine, red sauce is commonly used in enchiladas, tamales and soups. Our sauces are made with a special blend of chiles and spices that provide a pungent, earthy flavor.

Green

Whether its mild or hot, our green sauces are sure to make an excellent addition to chile verde, chilaquiles and huevos rancheros verde. This sauce is made from fresh grown tomatillos, herbs and spices.

Read ofi news

Olam Food Ingredients accelerates its growth strategy with a transformative US acquisition

Olam Food Ingredients (“ofi”) is acquiring a leading US private label spices and seasonings manufacturer Olde Thompson at an EV of US$950 million through its wholly owned subsidiary Olam Holdings Inc.

Olam Food Ingredients heats up Spices portfolio with US$108.5 million acquisition of a leading US chile pepper business

Olam Food Ingredients (“ofi”), the new operating group created after the reorganization within Olam International Limited (“OIL”) earlier this year, is expanding its Spices portfolio (“Olam Spices”) to meet the rising demand for bold, authentic flavors with the acquisition of one of the world’s leading suppliers of premium green chiles, jalapeños and enchilada sauces.

New spice blends give manufacturers flavor for sensory experiences inspired by regional cuisines of the Americas

Olam Food Ingredients (“OFI”)1, a global leader in natural and sustainable ingredients and solutions, today launches the first collection in its new spice blends range – ‘Blends of the Americas’. The 17 ready-to-use dry blends give food manufacturers, foodservice companies, and retailers a simple, clean-label solution for creating consistent and authentic flavors inspired by some of the continent’s popular cuisines – those of modern Mexico, the Caribbean and the US Southwest.

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