With further innovation on the horizon, 505 Southwestern® is only heating up. A new lineup of fresh dips, featuring the famed Hatch Valley green chile peppers, is about to hit shelves, just in time for Cinco de Mayo promotions. The 505 Fresh® lineup includes extra-chunky guacamole, fresh salsa, and fresh queso dips.
“For 25 years, 505 Southwestern has been known across the country for its famous, flame-roasted green chile peppers, sauces, and salsa. We flame-roast over 20 million pounds of Hatch Valley green chile every year, and now we’re using that special ingredient to make fresh salsa and guacamole that are as addictive as they are unique,” said Rob Holland, Executive Chairman of Flagship Food Group, 505 Southwestern’s parent company.
The launch builds upon the company’s recent acquisition of Yucatan Foods and its 97,000 square-foot fresh dip manufacturing and high-pressure pasteurization (HPP) facility in Silao, Mexico, together with the expansion of the company’s 80,000 square-foot flame-roasting facility in the Hatch Valley region of New Mexico.
According to a press release, the 505 Fresh line features fresh ingredients, including real avocados, which gives the guacamole an extra chunky texture. Utilizing the innovative HPP manufacturing process, the shelf life of the product is lengthened, and the texture and taste are improved.
“Our fans know that green chile really does make everything taste better, and this is simply a natural extension of our brands, R&D capabilities, and manufacturing expertise. We expect to have product in distribution in the coming months,” remarked 505 Southwestern Brand President Sam Carson.
Each container is hand-scooped in their own facility in Mexico and shipped fresh from the field.
“This is going to be a year of enormous innovation for our company,” added Holland. “We’re really excited to bring some fun, healthy, and flavorful products to our customers.”
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