Renfro Foods
| Company type | Private |
|---|---|
| Industry | Food processing |
| Founded | 1940 in Fort Worth, Texas, United States |
| Founder | George and Arthurine Renfro |
| Headquarters | Fort Worth , United States |
Area served | United States, Canada, the Caribbean, United Kingdom |
Key people | Renfro family (second and third generations) |
| Products | Salsas, sauces, barbecue sauces, nacho cheese sauces, relishes |
| Website | www |
Renfro Foods, Inc. is a family-owned, acclaimed specialty food producer headquartered in Fort Worth, Texas. Established in 1940 by George and Arthurine Renfro under the name George Renfro Food Company, it remains under the leadership of the Renfro family’s second and third generations. The company offers more than 30 Mrs. Renfro’s branded products including salsas, sauces, barbecue sauces, nacho cheese sauces, and relishes, distributing them throughout the United States, Canada, the Caribbean, and the U.K..
History
The origins of Renfro Foods trace back to 1940 when it started as a spice and pepper sauce business operated from the Renfros’ garage in Fort Worth. By 1948, after acquiring Dixieland Syrups, a local syrup manufacturer, the company achieved extensive distribution across Texas grocery stores. In 1952, Renfro acquired Gold Star Foods’ recipes and transformed them into family-style products, expanding into jellies, preserves, vinegar, and chow-chow. By 1963, sales had increased fourfold.
In 1972, the company incorporated as Renfro Foods, Inc., and purchased Mexican-style hot sauce recipes from Olé Foods. These recipes were refined to create a richer salsa product. After George Renfro passed away in 1975, Arthurine alongside her sons Bill and Jack broadened the product range to include mild and medium heat sauces.
Products
Renfro Foods introduced gourmet salsas in 1995 with Black Bean and Habanero flavors. Over time, they added Peach, Chipotle Corn, Roasted (1997), and Garlic salsa (2001). To facilitate international expansion, labels were made available in French and Spanish. The Raspberry Chipotle (2003) and Mango Habanero (2006) varieties tapped into the popular “sweet heat” flavor trend.
In 2009, Pomegranate, Tequila, and Pineapple salsas were launched; notably, Pineapple won first place at the 2010 Fiery Foods & BBQ Show’s Scovie Awards. The Ghost Pepper salsa debuted in 2010 featuring Bhut Jolokia peppers; it quickly became the fastest-growing product line and received a Scovie Award in 2011.
By 2015, the barbecue sauce selection was extended to include gluten-free options without high-fructose corn syrup such as Chipotle BBQ Sauce and Ghost Pepper BBQ Sauce. In 2016, a seasonal Pumpkin salsa was introduced combining pumpkin pie spices with medium heat for holiday appeal.
Awards
In October 2010, Mrs. Renfro’s Habanero salsa earned recognition as one of the “Best 125 Packaged Foods for Women” by Women's Health magazine.
Community involvement
Renfro Foods initiated its Pink Lid Breast Cancer Awareness Campaign during National Breast Cancer Awareness Month in 2007. Each October, select salsas are marked with pink lids and labels, with a portion of proceeds donated to breast cancer research organizations. To date, contributions have exceeded $100,000 across the U.S. and Canada.
In 2011, Renfro Foods collaborated with New Mexico State University’s Chile Pepper Institute (CPI) to establish a permanent research endowment. Mrs. Renfro's Ghost Pepper Salsa was rebranded featuring ghost pepper imagery alongside CPI information; part of sales revenue supports the Institute’s endowed chair.
The Renfro family and their company have been featured in various business outlets including Fort Worth Business Press, Dallas Business Journal, Fort Worth, Texas Magazine, Southern Living, and TCU Magazine.