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: https://specialtyfoodmagazine.epubxp.com/i/802137
following key hot sauce sales demographics: • Females (ages 18 to 44 and 55 to 64) and males (ages 18 to 54 and 65 plus) eat more than the average amount of hot sauce over the course of a year. • Dual-income, no-kids households eat more hot sauce than other household lifestyles. • Consumers in the South eat more hot sauce than any other region of the country. But those in Central and Western U.S. eat an above average amount. Consumers look for hot sauces when dining out as well. Cases of hot sauce shipped from foodservice distributors to restaurants and other foodservice outlets increased by double-digits over the past two years, according to NPD's SupplyTrack data. While classic Louisiana-style hot sauce is still the leader in terms of case volume Lending its heat to craft cocktails and flavoring everything from popcorn and chips to chocolate and donuts, hot sauce is slowly transitioning from sauce to ingredient to major flavor enhancer. PREPARED FOOD FOCUS Hot Sauce with Korean Flair By Joanna Pruess This Korean-inspired hot sauce includes exotic notes of orange water played against the heat. It is versatile and ideal for dipping vegetables, painting on lamb shanks, mixing into a turkey meatloaf, brushing on pan-seared venison steaks, or even tossing with an Asian-themed fruit salad of mandarins, lychees, and toasted coconut. And, yes, it would be great for almost any barbecue dish. Adjust the heat with more or less gochujang chile powder. Yield: 1½ cups • Prep time: 5 minutes Shelf life: Several weeks under refrigeration Ingredients 1 cup gochujang paste 2 tablespoons chopped young ginger root 2 tablespoons tomato ketchup, preferably Korean 2 tablespoons toasted sesame seeds 2 tablespoons toasted sesame oil 1½ tablespoons soy sauce 1½ tablespoons umebochi powder 1 to 2 tablespoons gochujang chile flake powder, or to taste 1 tablespoon chopped garlic 2 teaspoons unseasoned brown rice vinegar 2 to 3 teaspoons orange flower water (optional) Preparation In a food processor, combine the ingredients and puree until smooth. The sesame seeds will not be smooth and will add texture. SPRING 2017 77