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.
Issue link: http://specialtyfoodmagazine.epubxp.com/i/523050
reasoning that we've heard goes along these lines: 'Well, since we're making grass-fed burgers with Kurobuta bacon, we might as well get some good ketchup to top it all off," explains Buchanan. While the category's purchasing his- tory is rooted in brand loyalty, specialty manufacturers are doing their part to sway customers not just with enhanced f lavors but also better ingredients. Here are some trends that are elevating traditional condi- ments and opening the category to a new set of standards. Fearless Flavors. Heat, honey, booze, curry, barrel-aging, fruit, smoke, and umami are all flavors (or techniques) making their way into traditional condiments. Mustard is a versatile segment con- sumers are already willing to experiment with. "This category tends to be broader and easier to get into if you're a new pro- ducer," says Brad Hedeman, who handles marketing and purchasing for Zingerman's Mail Order. Hedeman adds that no f lavor combination seems out of bounds with mus- tard, like French violet mustard, which gets its hue from grape must. CCD Innovation's Keller likes Anarchy in a Jar Umami Shiso Fine Mustard for its complex f lavor. Variations on ketchup, ranging from hot to sweet, and boozy barbecue sauces are what customers are looking for if they are not patronizing the legacy brands. Shemp's Hot Ketchup is a standout at Marx Foods, while Stubb's Bar-B-Q Hickory Bourbon Sauce is a big seller at Sickles Market in Little Silver, New Jersey. Ingredient Upgrades. The cate- gory has overall cleaner ingredient panels. Local, heirloom, all-naural, small-batch, vegan, and non-GMO ingredients are headlining labels. "We are seeing more specialty prod- ucts that are made from local ingredients, without artificial f lavorings and no added sugars," says Bob Sickles of Sickles Market. category spotlight NEW PRODUCTS AND FLAVORS IN THE MARKETPLACE Anarchy in a Jar Umami Shiso Fine Mustard. This small-batch mustard has complex flavors of green tea, garlic, and shiso leaf. anarchyinajar.com Empire Mayonnaise Smoked Paprika. Made with non-GMO oils and pasture-raised eggs, this bright mayo has a smoky flavor. empiremayo.com JB's Best Maple Bacon BBQ Sauce. Pure maple syrup and applewood- smoked, nitrite-free bacon combine for a versatile Kansas City–style barbecue sauce. jbsauces.com Musashi Foods Spicy Mayo. This trans fat– and cholesterol-free mayo is inspired by the beloved condiments used in Japanese restaurants around the country but tough to find at retail. musashifoods.com Rogue Rations Morimoto Black Obi Ketchup. Designed with chef Masaharu Morimoto, this small-batch ketchup uses roasted malt from the Rogue Ales brewery for a slightly sweet and spicy flavor. rogue.com Samba Flavor, Inc./The Chimichurri Company Delicioso Chimichurri Sauce. Made with non-GMO oil, organic herbs, and lemon juice, this sauce complements grilled steak, fish, and veggies. sambaflavor.com Sir Kensington's Special Sauce. Reminiscent of traditional French remoulade, this sauce has a touch of paprika and a dash of mustard paired with the crunch of pickles. sirkensingtons.com Stonewall Kitchen Honey Sriracha Barbecue Sauce. A mix of sweet and heat with spicy Sriracha, molasses, brown sugar, and honey. stonewallkitchen.com Terrapin Ridge Pumpkin Honey Mustard. Pumpkin puree, cinnamon, ginger, nutmeg, and allspice are blended with honey mustard for a burst of autumnal flavors. terrapinridge.com Victoria Amory Cham- pagne Ketchup. Cham- pagne vinegar, roasted garlic, and olive oil elevate this ketchup for everything from fries to bloody mary mixes. victoriaamory.com We Rub You Spicy Korean BBQ Sauce/Marinade. Made in small batches with vegan ingredients, this all- natural barbecue sauce doubles as a marinade. werubyou.com Samba Flavor Chimichurri Sauce 92 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com