KANSAS CITY — While one of America’s favorite summer pastimes has long been gathering around the patio grill, there seems to be less time to do the gathering. Such flavorful shortcuts as rubs and sauces may deliver authentic, as well as unique tastes to grilled foods without the hassle of overnight marinades or lengthy smoking.
Condiment manufacturers recognize the opportunity, and retail shelf space dedicated to flavorful grilling tools continues to grow. Many of the new rubs and barbecue sauces being introduced in 2016 are being inspired by ethnic flavor profiles, in particular, spices and hot peppers indigenous to Southeast Asia and the Pacific island regions.
|Kevan Vetter, executive chef for McCormick|
“The summer of 2016 will be all about incorporating smoky, spicy, tangy flavors in new ways we’ve never seen before,” said Kevan Vetter, executive chef for McCormick & Co., Inc.
Southeast Asian cuisines are driving food and condiment innovation, according to the 2016 Flavor Forecast from McCormick. The company’s research indicates that the flavors and techniques that will be firing up grills and inspiring backyard bashes include bold Brazilian sauces, brazen burger rubs and elevated Japanese marinades.
“Since its inception in 2000, (the Flavor Forecast has) been tracking the growing interest in heat and identifying upcoming spicy flavors, including chipotle, peri-peri and harissa,” Mr. Vetter said. “Our latest report shows the next wave of this trend is complemented by tang. Look for Southeast Asian sambal sauce powered by chilies, rice vinegar and garlic to take kitchens by storm.”
In response to the findings, the company’s retail division is launching an array of new, spicy, globally inspired grilling aids. This includes Grill Mates Single Use Marinades, a line of 30-minute liquid marinades that come in 5-oz tear-and-pour pouches. Ethnic flavors include Japanese 7 Spice Teriyaki, Brazilian Steakhouse, Hot Pepper Blackened and Mojo Criollo. McCormick also offers varieties from closer to home, such as Smoky Applewood and Montreal Steak.
King’s Hawaiian, based in Torrance, Calif., has decided to venture beyond the bread aisle with a new line of four Hawaiian-inspired barbecue sauces. Original Sweet Pineapple pairs tangy barbecue zest and sweet pineapple. Smoked Bacon is made with chunks of rich, smoky bacon in a tangy sweet sauce. Big Island Lava is all about the heat and includes the boldness of red jalapeños, traditional island spices and a hint of sweetness. Kona Coffee is tangy sauce with real Kona coffee, which is said to enhance the natural flavors of barbecued meat.
Lee Kum Kee, based in City of Industry, Calif., is growing its best-selling Sriracha sauce lineup with two new innovations — Sriracha Barbecue and Sriracha Stir-Fry.
“People love the sweet, spicy taste of sriracha, and our new innovations fulfill the demand for tasty, flavor-forward options that demonstrate its versatility,” said Elaine Thai, vice-president of marketing for Lee Kum Kee. “Our newest offerings enhance your favorite proteins and vegetables and provide the perfect balance of bold sriracha flavor when cooking or barbecuing without any need for pre-measuring or blending.”