NEW YORK—Condiments and sauces make it easy for consumers to experiment with new flavors. They can add a little or a lot to truly customize the flavor intensity of their food.
"Condiments and Sauces: Culinary Trend Mapping Report" by Packaged Facts and the Center for Culinary Development (CCD) reveals that consumer interest in condiments and sauces is high. The report also offers several trends in the condiments and sauces segment, including:
Poutine—This dish of french fries, cheese curds and brown gravy is appearing on fine dining menus and peeling out from the food truck scene.
Gastrique—The classic sweet-and-sour French reduction of sugar and vinegar presents an opportunity for manufacturers to produce bottled gastriques for both cooking and cocktails.
Umami in a Bottle—Umami is fast becoming a household word, so now is a good time to develop products and foodservice dishes that call out and underscore the umami experience.
Romesco—A traditional red pepper and ground almond sauce from the Catalan region of Spain, romesco sauce presents an opportunity for restaurateurs and food manufacturers to emphasize its intense rich flavor in dips, sauces, marinades and more.
Sriracha—This fiery sauce is common in traditional Southeast Asian cuisine and has now reached cult status among consumers. The passionate following from chefs and culinary consumers, combined with Gen Y interest in global cuisines and extreme flavors, sets up sriracha for continued market growth and popularity, whether in new variations on the original condiment or sriracha-enhanced products.
Aioli—The versatile French-inspired condiment, which is basically garlic mayonnaise, has infiltrated the U.S. market in every pocket of the food industry, from fine dining to fast food. The ability to add a variety of non-garlic flavors (including lemon, basil, chipotle, parsley, harissa and avocado) while also delivering tasty, creamy richness drives home aioli's potential for new dips, spreads, condiments and accompaniments.
"Condiments and sauces are the fashion accessories of the culinary world, and today more than ever they are a necessary part of the ensemble as diners seek enhanced food experiences and more global flavors, especially in their home kitchens," says Kimberly Egan, CEO of CCD.
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