Recent News

As Silva continues to expand and build for the future in supply to our customers, you may recall the recent completion of our new warehouse and distribution center. A part of our expansion plan included building additional production capacities, along with something new in our continued efforts of quality control: ZerOx Fumigation.

Silva’s international quality control team continues their dedicated efforts in management of the beginning stages of our supply chain. This update contains some highlights of their recent activity.

They aren’t thought of often, but carrots are a great example of a versatile ingredient. This root vegetable has many uses as a product component, and not just to add a distinctive bite of flavor. 

Snacks aren’t just junk food you eat between meals anymore. More and more, fresher and healthier snack options are becoming available and consumers are eating it up. At Silva, field to finish, we’re committed to making fresh foods the better part of snacking.

One of the most recent food trends is actually an old one. We are beginning to look at food differently. We usually think of food as a way to nourish and fuel our bodies, and it is. But, we can also use food as a way to heal ourselves. Food can be used as medicine.

Adding a splash of color makes any product more appealing, and food is no exception. There is a growing interest in colorful foods and the unique appearance and properties they bring to the table. Inserting vibrant color into some of our favorite foods can be pleasing to the eye—and the rest of the body.

Healthy food is a trend that isn’t going away any time soon. People want to eat food that’s more fresh, more healthy, and less processed. Now, humans want to give that same kind of consideration to the food they give their pets.

Silva International continues in the work of establishing a new raw material development program in Kenya, which aids the local community by establishing a steady business—while creating another planting source for Silva ingredients.  

Despite a cold winter followed by a hot spring with limited precipitation, with many of our spring crops under unusual stress, we remain confident in another successful spring season. Our U.S. and global teams are working with our growing and dehydration partners in developing crop specific plans, to ensure the best yields and qualities possible considering actual conditions in our fields. 

Silva’s QA Director Ed Bove attended FSSC 22000 training, hosted by Bureau Veritas, for a week in May in order to further develop Silva’s Quality Management System under the Global Food Safety Initiative.