Bolingbrook, IL – October 14, 2025 — BCFoods, a global leader in dehydrated ingredients and food solutions, is pleased to announce the relocation and expansion of its Bolingbrook, Illinois warehouse to a new, larger facility. The move is a significant milestone in the company’s continued growth and investment in its U.S. operations.
The new facility, located at 335 W. Crossroads Parkway, Suite A, Bolingbrook, IL 60440, expands BCFoods’ operational footprint and strengthens its ability to deliver efficient, high-quality service to its customers across North America.
“This expansion represents an exciting step forward for BCFoods,” said Michael Sabo, Director of Operations at BCFoods. “The enhanced facility allows us to better manage customer materials, increase production flexibility, and support future innovations—all while maintaining the quality and reliability our customers depend on.”
The upgraded Bolingbrook warehouse offers several key enhancements:
Expanded storage capacity to optimize inventory management and product protection
Additional production rooms to increase milling, blending, and processing capabilities
New cooler and freezer spaces to enable future product and service opportunities
The new facility underscores the company’s dedication to continuous improvement and its long-term commitment to supporting customers with innovative ingredient solutions.
For questions regarding the relocation customers are encouraged to contact their BCFoods representative.
Take a journey behind the scenes of our garlic dehydration process in Linxi, China—showing the care, precision, and food safety standards that go into every batch. At BCFoods, our commitment to quality isn’t just a promise—it’s built into our process.
We are proud to share a major achievement in our commitment to food safety, quality assurance, and operational excellence: BCFoods’ Linxi Plant has successfully completed a 5-log validation on dehydrated garlic.
This milestone represents a critical advancement in our ability to meet the increasingly rigorous food safety expectations of our global customer base. The validation confirms that our garlic processing methods at Linxi can consistently achieve a 5-log reduction in key pathogenic microorganisms, including Salmonella, under validated conditions.
What Is a 5-Log Reduction—and Why It Matters
A 5-log reduction is a recognized food safety standard that quantifies the effectiveness of microbial reduction in food processing. Achieving this level of pathogen reduction means a product is significantly safer and better positioned to meet global food safety regulations and audit requirements.
This level of validation is often required by major food brands and regulatory bodies as part of their risk management and food safety protocols. For BCFoods, it reinforces our longstanding commitment to aligning with the highest international standards.
Focused on Quality from Farm to Final Product
The 5-log validation applies specifically to dehydrated garlic produced at our Linxi facility, which is a key production site within our global network. This achievement reflects not only the strength of our processing capabilities but also the diligence of our quality assurance and R&D teams, who worked tirelessly to validate the process.
A Global Commitment to Food Safety
This accomplishment is part of a broader effort at BCFoods to continuously invest in product safety, traceability, and customer assurance. From field to facility, our vertically integrated model gives us control over every stage of the supply chain—allowing us to respond quickly, innovate responsibly, and deliver consistently.
We congratulate the entire team at Linxi and our global quality group for this achievement, and we thank our customers for their ongoing trust.
At BCFoods, food safety isn’t just a goal—it’s a guarantee.
The BCFoods team recently had the opportunity to attend the International Spice Conference (ISC) in Bengaluru, India—an influential gathering of global spice producers and consumers. This prestigious event brings together industry leaders to discuss key topics such as harmonization of regulatory requirements, the integration of AI across business, production, and farming, as well as market insights from crop reports around the world. With the spice industry evolving rapidly, these discussions are crucial in shaping the future of sustainable and efficient spice production.
BCFoods’ CEO Mike Liu participated in a panel discussion at the conference on “Policy Advocacy: The Critical Role of Industry Bodies.” highlighting the importance of industry organizations in shaping regulatory policies, supporting sustainable practices, and fostering global collaboration in the spice industry.
Beyond the invaluable knowledge-sharing sessions, the conference also provided an excellent opportunity to connect with our customers and suppliers from across the globe. Strengthening these relationships is vital as we continue to expand our footprint in the spice and dehydrated ingredient sectors. Face-to-face meetings allow us to collaborate on shared goals, discuss market challenges, and explore innovative solutions for delivering high-quality, sustainable products.
BCFoods Mahuva Factory
While in India, the BCFoods team also visited our Mahuva factory, where we had the chance to witness the onion harvest in full swing. Dehydration has been underway for the past few weeks, and seeing the process firsthand reinforced our commitment to quality and vertical integration. Mahuva, known for its premium onion production, plays a significant role in ensuring a consistent and reliable supply for our customers worldwide.
Our time at ISC Bengaluru and our visit to Mahuva reaffirmed the importance of industry collaboration, technological advancements, and sustainable agricultural practices. As we continue to innovate and strengthen our partnerships, BCFoods remains dedicated to delivering the best ingredients to the global market.
BCFoods is proud to announce that Mike Liu, Chair and CEO at BCFoods, Inc., and a distinguished leader in the global spice and food ingredient industry, will be a featured speaker at the upcoming International Spice Conference. As the President of the China Spice Association and a seasoned advocate for sustainable industry practices, Mike will present on the critical topic of “Policy Advocacy: The Critical Role of Industry Bodies.” This thought-provoking session will explore how collaboration among industry stakeholders can shape policies that promote sustainable growth, innovation, and global market alignment.
In his presentation, Mike will highlight the pivotal role that industry associations play in addressing key challenges. Drawing from his extensive experience leading advocacy initiatives, he will share actionable insights on how partnerships between governments, businesses, and industry organizations can create a more equitable and resilient global spice industry. Attendees can expect to gain a deeper understanding of how policy advocacy can drive long-term benefits for all stakeholders in the value chain.
Mike Liu has dedicated over two decades to the global spice and ingredient industry, earning a reputation as a visionary leader and advocate for sustainable practices. As the President of the China Spice Association, he has been instrumental in advancing the association’s mission to promote high standards in quality, sustainability, and innovation within the spice industry. His expertise spans supply chain optimization, policy development, and fostering international partnerships that benefit both producers and consumers.
The International Spice Conference provides a platform for global leaders to share their knowledge and collaborate on key industry issues. For more information on the event and how to attend, visit International Spice Conference 2025.
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.
