Supporting food processing start-ups and expansions in Ontario with R&D, small batch processing, co-packing, packaging, and storage capacity for frozen, refrigerated, and shelf-stable products. When starting or expanding your food business, the recipe for success includes the Ontario Agri-Food Venture Centre. Ready to grow your business? Ask us how we can help.
Visit OAFVC.ca
the Hot Pepper Awards in New York City for that product. In 2016 we won first place in the Mustard category and we also won best condiment on sausage which was cool and then last year we took third place for sandwich condiments for that one so that was pretty cool.” Next on the mild scale is their Afterglow Pepper Jelly. Tas- tingtheheat.com gave this one 3 out of 10 for heat – and another 10 out of 10 for taste. “It’s for doing hors d’oeu- vres mostly,” Drew explained. “Do a plate of crackers, some cream cheese, and pepper jelly – it is fantastic! You can use it as a glaze, too, and that is an apricot base. It’s on the sweeter side – I’d say it’s a combination of sweet and hot. Originally we only offered Afterglow as a seasonal product – we more or less released it in October over Thanksgiving and for the Christmas season – but now we’ve added it in full-time because people are always asking for it!” After- glow won first place in the Jelly/Jam category at the 2017 Hot Pepper Awards. Pepper North’s mildest product is their Heart of Aztlan BBQ Sauce. I warn you, there’s more than one descrip- tor ahead capable of eliciting a Pavlovian response. “It’s a smoked apple base and it also has Jim Beam bourbon, which gives it a unique flavour. There’s a mix of peppers in that one, too, like the hotter peppers like cayenne and chile rojo, which just means red chili in Spanish but it’s from Mexico and it is a super rare pepper that’s been growing for over a thousand years. Needless to say, it’s pretty rare
66
SPOTLIGHT ON BUSINESS MAGAZINE • FEBRUARY 2018
Made with FlippingBook Annual report