Suzanne's Specialties, Inc.

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Company Description
“Sweeteners the Way Mother Nature Intended” is the motto at Suzanne’s Specialties. We are focused mainly on supplying natural and Organic sweeteners to health food processors. Our product portfolio includes:
• Rice Syrups
• Honey
• Agave Syrup
• Evaporated Cane Juice
• Molasses
• Malt Extract

We are a 100% woman-owned Diversity Business incorporated in 1983. Suzanne’s is certified Kosher by Kof-K, certified Organic by the New Jersey Deptartment of Agriculture and third-party nationally certified as WBE (Womens’ Business Enterprise). We are uniquely positioned to prepare account-specific proprietary blends of these natural sweeteners meeting defined application requirements. We can help you go from refined sweeteners to completely NATURAL.

Markets Served: North America
• East/West Coast Distribution Centers
• Industrial Food Manufacturers
• Retail Distribution

Major Products/Service Offerings
• Organic & Natural Brown Rice Syrup
• Organic & Natural Clarified Rice Syrup
• Organic & Natural Honey
• Organic Molasses
• Organic Barley Malt Extract
• Organic Agave Syrup
• Organic Maple Rice Nectar
• Just Like Honey Rice Nectar
• Chocolate Rice Nectar
• Ricemellow Creme

What’s New?
This year, Suzanne’s expanded our rice-based ingredient offerings to include: Rice Maltodextrins (Natural & Organic), Organic Rice Flours (White & Brown) and Rice Proteins (Natural & Organic).

We are a full-service provider of natural and organic sweeteners with the capabilities of providing account-specific custom blends. Suzanne’s is the #1 provider of Rice Syrup in the United States.

 

 

 

 

Suzanne’s Specialties, Inc.
421 Jersey Avenue, Suite B
New Brunswick, NJ 08901
Tel.: (732) 828-8500, (800) 762-2135
Fax: (732) 828-8563
info@suzannes specialties.com
www.suzannes-specialties.com
Year Founded: 1983

Key Personnel:
Suzanne A. Morano, President
James Morano, Jr., Operations and Supply Chain
Timothy York, Marketing
Carl Spring, Finance
Tim Cavanaugh, Logistics

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Published in WholeFoods Magazine, November 2011