Specialty Food Magazine


Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 89 of 203

T hese days, there's no clear definition of what you can call a condiment. Though traditional options still apply when topping burgers or accompanying fries, specialty food consumers who enjoy pre- paring meals at home have steadily driven the segment's success and expanded its scope. Bold, cutting-edge flavors, healthier and non-GMO ingredients, and a desire for global tastes have given this category big momentum. BY NICOLE POTENZA DENIS EvEryday fancy CondimEnts gEt PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON-DEGNI

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