Specialty Food Magazine

Spring 2017

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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shipped from distributors to U.S. foodservice outlets, growth has tapered due to the wide variety of hot sauces now available. Case shipments of some habanero hot sauce f lavors, particularly haba- nero with fruit f lavors like mango, grew triple-digits in the year ending December. Chipotle hot sauce f lavors and Sriracha shipped double the cases in 2014 than in the previous year. Heat and Flavor "Part of hot sauce's growth spurt can be attributed to the rise in the number of immigrants from spicy food-loving cultures," says Denver Nicks in his new book "Hot Sauce Nation." But the saturation of the trend can be seen in the success of fast-food favorites like spicy chicken sandwiches, jalapeño burgers, and Sriracha sliders. There are, however, a wide range of preferences in the hot sauce category. "Most Texans want it straight-up hot," says Karen Brown, manager, Lone Star Taste, Port Aransas, Texas. Her best sellers all highlight the pepper: Texas Soda Pop Red Pepper Sauce for its red jalapeño and cayenne mix, and Cin Chili Cindy's Cin-Fully Hot Cayenne Sauce, with its mix of cayenne, black pepper, and spices. She sees her hot and sweet fruit combos, like blueberry and ghost pepper, as a way to introduce people to the category, but they don't play a big part in her overall sales. At Heatonist, a hot sauce specialty store in Brooklyn, N.Y., consumers are focused on the food aspect—unique and savory f la- category spotlight While the ghost pepper is still a universal favorite for heat lovers, Chaimberg notes that newer pepper varieties—like the red jalapeño and the gnarly-looking Carolina Reaper—are beginning to trend. Pepplish Provisions Blueberry Basil Shallot 78 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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