Condiment trends are turning toward simple, more adventurous forms and flavors.
After a successful launch into yellow mustard last year, the Heinz brand entered the barbecue sauce category for summer 2016. The new Heinz BBQ sauce line is a collection of regional sauces featuring such varieties as Carolina Vinegar Style Tangy, Classic Sweet and Thick, Kansas City Style Sweet and Smoky, Memphis Style Sweet and Spicy and Texas Style Bold and Spicy.
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Stonewall Kitchen is getting really hot with its new Ghost Pepper Salsa. The company also has two new ethnic sauces: Honey Miso Barbecue and Sesame Teriyaki. Because everything is better with bacon, the company made a jam that may be used as a bread spread or as a cooking tool. New Spicy Chili Bacon Jam combines roasted red peppers with red bell peppers, red jalapeño peppers, spice and bacon.
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Malaysian-born Chef Auria Abraham is making her spicy condiments available in the retail sector. The line includes Hot Chili Sambal, Lime Leaf Sambal, Pandan Kava and Salted Caramel Kava.
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New Jensen’s Kitchen Kettle Cooked Peppers and Onions is a condiment and flavor enhancer. The product contains no added sugars or preservatives and comes in original and sriracha flavors, with the latter being the original product formulation, just with some kick. For sweetness, the recipe relies on peppers and onions caramelized in small batch kettles.
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Daesang America distributes Chung Jung One branded Asian-style condiments. The line now includes Gochujang Spicy Ketchup and Gochujang Korean Chili Sauce. Both are made with fermented gochujang, which is a spicy red pepper paste.
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When it comes to local, Lamar Jones, a 34-year-old teacher’s aide in the small southeast Texas town of Weslaco, near the Mexican border, produces The Jank, a line of barbecue sauce inspired by years of family cookouts. Slow-cooked and simmered for about eight hours before being bottled, Mr. Jones was able to commercialize the recipe after winning an inventor grant. He now produces the sauces at a rental kitchen in the city’s downtown district and sells them throughout Texas.
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King’s Hawaiian, Torrance, Calif., decided to venture beyond the bread aisle with a new line of four Hawaiian-inspired barbecue sauces. Varieties are: Big Island Lava, Original Sweet Pineapple, Kona Coffee and Smoked Bacon.
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New Blue Plate Light Mayonnaise with Greek Yogurt is described as being slightly creamier and slightly tangier than traditional mayo. It makes flavors pop, while the added protein provides nutritional value.
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