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 96 of 203

He points to small-batch brands like First Fields Tomato ketchup, made with Jersey tomatoes and non-GMO ingredients. Buchanan calls out Mustard and Co., a Seattle producer that uses Oregon-based Jacobsen Sea Salt in its recipes. "Health and wellness trends seem to cross just about every demographic these days," Keller notes, adding that products with wide appeal include those with extra- virgin olive oil, no or low salt, reduced or "better" sugars, and alternative ingredi- ents. Even legacy brands, like Heinz, she adds, are following specialty's lead with better ingredients. Other brands are laying entirely new tracks. Hampton Creek has gained national attention for its eggless, yellow pea–protein mayonnaise (see Producer Profile, p. 78), while Avant Naturals' Yomayo produces an egg-free, yogurt- based mayo alternative with curried toma- to and heirloom garlic. Global Gateway. An introduction to ethnic flavors—courtesy of restaurants, food trucks, and travel—has sparked consumers' interest in condiments with international appeal. "Ethnic flavors are the darling of the millennial group," says Keller. "Condiments with ethnic flair give flavor flexibility and can change something as simple as a turkey sandwich into something exotic." With the condiments of North Africa and South America becoming more com- mon in American households, Keller notes that harissa, tahini, and chimichurri are global f lavors to watch. At El Mate, an Argentinean and Brazilian restaurant in Brooklyn, New York, chimichurri is in demand, adding bold dimension to dishes as varied as steak and empanadas. Co-owner Ariel Jara says customers are either looking to relive f lavors from recent travels or are open to condiments with familiar ingredients, like the garlic, parsley, and olive oil of chimichurri. BUYERS' PICKS Top retailers share what's moving on their store shelves. Marianne Billings, Green Turtle Market, Indian Harbor Beach, FL • Earth & Vine Key Lime Jalapeño Mustard • Mack Daddy's Hawg Sauce in Tangy Carolina • Reva Foods Dennis' Mango Habanero BBQ Sauce Reed Buchanan, Marx Foods, Seattle, WA • Bourbon Barrel Foods Bluegrass Soy Sauce • Marshall's Haute Sauce • Mustard and Co. Honey Curry Mustard • Villa Jerada Harissa No. 1 Lydia Burns, Pastoral, Chicago, IL • American Spoon Chili Jam • American Spoon Whole Seed Mustard • Edmond Fallot Blackcurrant Dijon Mustard Bob Sickles, Sickles Market, Little Silver, NJ • First Field Jersey Ketchup • Fourth Creek Food Co. Sweet Red Pepper Relish in Hint of Habanero • Hoboken Eddie's Hukilau Hannah • Mazi Piri Piri Sauce • Sir Kensington's Spiced Ketchup Brad Hedeman and William Marshall, Zingerman's Deli, Ann Arbor, MI • Brownwood Farms Famous Kream Mustard • Denoix La Moutarde Violette de Brive • Les Moulins Mahjoub Traditional Harissa Spread • Raye's Mustard Down East Schooner • Zocalo Gourmet Aji Amarillo category spotlight (continued on p. 196) Rogue Rations Morimoto Black Obi Ketchup (left), Sir Kensington's Special Sauce 94 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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