Sta. Barbara Gourmet

The #Mendiolables were complete to support Sta. Barbara Gourmet at IFEX where we jofully met the owners, my tukayo, Chef Joy Serrano and her hubby and CEO, Soren.

We got to taste Sta. Barbara Gourmet's unique, healthy and premium food preserves that was prepared using slow thermal cooking technique. This technique enable the products to be tightly sealed, leaving no possible entry points for bacteria. Thus, the products can be stored for two years without needing chemical preservatives. Guaranteed no MSG used in any of the bottled products. They are, Chanos Filipinas Spineless Milkfish in Olive Oil PREMIUM (definitely no aftertaste  guarantee!), Chanos Filipinas Spineless Milkfish in Olive Oil CLASSIC(definitely no aftertaste  guarantee!), Gommoso Sun-ried Squid in Muscovado Caramel Sauce (The First & The Original appetizer of its kind), and ZILI Authentic Chilli Sauce (perfect cooking partner to enhance flavor and add kick to your menus).

Established in October 2015 in Sta. Barbara, Pangasinan, they are already awarded with registered trademark for "Chanos Filipinas", the flagship product. It received very positive reviews during the US Roadshow 2018 held at Carson, California. They are the First recipient of BMBE in Sta. Barbara, They received assisstance from DOST-1 for equipment upgrade and was featured in the TV program "Bagong Umaga Sabado" of ABS-CBN Northern Luzon.

Their production facility is FDA-certified attesting to company’s strong commitment to quality and safe processing methods, located at 68 Tebag East, Sta. Barbara, Pangasinan the License-To-Operate (LTO) on February 26, 2019. The LTO license is the validation and certification that the bottled food products that we process passed the FDA’s current good manufacturing procedure (CGMP) standards for clean and safe for public distribution and consumption.

Last but certainly not the least, one of the owners, Chef Joy Serrano's professional culinary education and real-world experience from working in PAL’s Sky Kitchen providing food to airline passengers with special needs, trained her to be sensitive to those who have discriminating and delicate palates. Thus creating a food preserve products that are absolutely healthy!

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