Specialty Food Magazine

Spring 2019

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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The popularity and continued interest in fermented, sour, and briny f lavors have prompted unique applications. "Condiments like squeezeable kraut mayos and mustards and pickled veggies are becoming new and notable," notes Nielsen. At Hyde Park Gourmet, Sauer Frau Squeezable Kraut, a fermented sauerkraut line offering Classic Sauerkraut, Mildly Sweet Bavarian Sauerkraut, and Craft Beer Mustard Sauerkraut, is becoming a hit with customers. "It's a traditional f lavor with a slightly crunchy twist that is intriguing to customers who are drawn by both the familiar and different," says Ignatow. At Harry & Ida's Meat Supply Co., in NYC's East Village, the sandwich toppers are just as notable as the meat: Watermelon kraut and spiced sour cream tops a smoked chicken sandwich while sour meets smoky and savory in the shop's signature pastrami sandwich that is topped with a slaw of fermented cucumbers and anchovy mustard. Global Influences Innovation is also coming from condiments that exploit global flavors. According to Restaurant Business, 11 percent of 18-34 year- olds are ordering fewer sandwiches out because the available menu options do not entice. Fifty percent would like to see more restau- rants offer f lavor-forward and exotic options with bold toppings and cultural inf luences. "Middle Eastern choices are on the rise for their health halo and fresh ingredients," notes Nielsen who says Zhug, the herba- ceous Yemen hot sauce, made from hot peppers and seasoned with coriander, garlic, cumin, and sometimes caraway seeds, will be on everyone's radar soon. A rendition of traditional Vietnamese Boat sauce, a type of fish sauce with umami f lavor, is making a stir in Portland. "Bobbie's Boat Sauce is an amazing condiment that is semi spicy and tangy and can be put on almost anything to replace ketch- up or hot sauce to add depth of f lavor," Williams says. Another sauce with international appeal on Williams' radar is lizano sauce, a Costa Rican spicy salsa made with chili peppers, caulif lower, cucumber, molasses, turmeric, and other spices. "Condiment f lavors from around the world can do amazing things to sandwiches, creating more options for something just bet- ter tasting," he says. category spotlight Nicole Potenza Denis is a contributing editor to Specialty Food Magazine. Condiments like squeezeable kraut mayos and mustards and pickled veggies are becoming new and notable. Elli & Manos Sweet Pea and Mint 60 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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