New sauces, spreads, dips and dressings allow consumers to travel with their taste buds.
Lakeview Farms-owned salsa and dip brand Rojo’s has added Cantina Dips to its lineup.
Made with beef or white meat chicken, Rojo’s Cantina Dips come in microwavable 10-oz containers and contain 60 calories and 3 grams of protein per two-tablespoon serving. The dips are available in three authentic Mexican flavor combinations.
The Chicken Enchilada Verde Dip contains diced chicken, Neufchatel cheese, sour cream, tomatillos, cheddar and Monterey jack cheeses, jalapeños, green chiles and spices.
The Chicken Fajita Dip features diced chicken, cream cheese, sour cream, cheddar and Monterey jack cheeses, roasted red peppers, green bell peppers and spices.
The Beef Taco Dip is made with chopped beef, cream cheese, sour cream, cheddar cheese, jalapeños, tomatoes and spices.
“Protein-inspired dips have become increasingly popular with consumers,” said Eloise Cabral, director of marketing for the Rojo’s brand. “Inspired by favorite Mexican dishes, Rojo’s Cantina Dips are delicious hot or cold.”
Jah Mama Sauce is a new hot sauce blend inspired by family tradition and a passion for cooking.
Founder Jahphet Landis, a record producer known professionally as Roofeeo, created the sauce by fusing the flavors of select scotch bonnet peppers with a blend of Caribbean-inspired spices. A hint of sweetness from dates helps offset the heat.
The gluten-free, vegan-friendly hot sauce may be used to add a kick to a wide range of dishes, from typical Latin Caribbean fare like coconut rice and peas, breakfast foods such as eggs and avocado toast, to lo-mein and fried rice, Mr. Landis said.
“Growing up, my family had ‘pepper sauce’ with almost every meal,” he said. “It was a staple in our kitchen and the foundational flavor in my family’s cooking. I was inspired to reinvent my own blend of my mother’s pepper sauce during quarantine as a way to connect with home, and to celebrate and honor the life of my mama.”
Jah Mama is backed by investors including Electric Feel Ventures, Talent Resources Ventures, Chetrit Ventures, and Kygo’s Palm Tree Crew. The brand also has captured the attention of celebrities, including supermodel Bella Hadid, singer Pharrell Williams, fashion designer Virgil Abloh, music producer Benny Blanco and rappers ASAP Ferg and Buddy.
“What makes Jah Mama unique is the Latin Caribbean soul, the story and the celebration of family and culture behind it, not to mention the potent kick of spice that will bring any food to life,” Mr. Landis said.
Litehouse, Inc. in March launched Purely Balanced, a new line of Greek yogurt-based refrigerated salad dressings. The thick and creamy dressings contain 45 calories per serving and have no added sugar.
“We know that today’s consumer is more conscious about the food they consume and seeking products that fit with their lifestyle and diet,” said Krystle Turnbull, product manager for Litehouse Purely Balanced. “We developed these everyday dressings to help consumers meet some of their dietary preferences and restrictions without sacrificing a delicious eating experience.”
Litehouse Purely Balanced dressings are gluten-free and do not contain high-fructose corn syrup or artificial colors, flavors, preservatives or sweeteners. Packaged in 9-oz plastic squeeze bottles, the dressings are available in five flavors: garden ranch, Tzatziki ranch, garlic Caesar, cilantro lime and basil lemon.
Duke’s Mayonnaise, a wholly owned subsidiary of Sauer Brands, Inc., expanded its lineup of Southern-inspired condiments, sauces and dressings in April. Among the new products are flavored mayonnaise in four varieties, including habanero garlic, fire-roasted red pepper, cucumber dill and bacon and tomato.
New dressings include creamy potato salad dressing, Southern-style coleslaw dressing and spicy coleslaw dressing. The brand also is launching Duke’s Hint of Lime Mayonnaise. The eight new offerings are available at select retailers and online at dukesmayo.com.
“We know our consumers love to experiment in the kitchen,” said Joe Tuza, president of Condiments, Sauces and Dressings at Sauer Brands. “We expect these new products will inspire recipes and meals of our loyal fans by exciting their taste buds with that special, palate-pleasing twang Duke’s is known for.”
Bel Brands USA Inc., a subsidiary of Bel Group, brought its Boursin brand into the plant-based category in April with new Boursin Dairy-Free Cheese Spread Alternative Garlic & Herbs.
Certified plant-based and Non-GMO Project verified, the new spread was designed to mimic Boursin’s original Garlic & Fine Herbs cheese spread in a dairy-free variety, Bel Brands said. The product is made with coconut oil, potato and corn starch, expeller-pressed canola oil and chicory root and is seasoned with garlic, sea salt, parsley, and chives. Each two-tablespoon serving contains 90 calories and 9 grams of fat.
Boursin’s new dairy-free spread was made in tandem with Follow Your Heart, a plant-based food company that offers vegan alternatives to mayonnaise, cheese, salad dressing, pancake mix, egg and sour cream.
“As the demand for dairy-free alternatives continues to rise, we are proud to be one of the first traditional cheese brands creating plant-based alternatives of our much-loved products,” said Matt Barlow, brand director for Boursin. “Now more than ever, plant-based food is booming, and we're so excited to share this new innovation, making it easier for consumers with a wide range of dietary considerations to enjoy Boursin in a dairy-free version.”
In April, Litehouse, Inc. launched its Green Garden brand into the condiment category with a new line of plant-based dressings, dips and mayos that are non-GMO, vegan and gluten-free.
The dressings come in ranch, Caesar, Green Goddess, avocado ranch, blue cheese and cilantro jalapeño varieties and are packaged in 8-oz bottles. The dips are available in ranch, toasted onion, avocado and spinach varieties and come in 10-oz tubs. The mayos come in regular and garlic varieties in 12-oz jars.
Additionally, the new dressing and mayo packaging features blockchain technology with a scannable QR code, providing consumers access to additional product details, including when, where and which batch lot each dressing and mayo is from.
“IRI data shows that plant-based foods are in over half of US households, so we know people are interested in making more plant-based choices throughout the day,” said Krystle Turnbull, product manager for Green Garden. “Our goal is to develop delicious plant-based products that consumers can enjoy every day. The new line of dips, dressings and mayos are rooted in flavor and give people more options to choose from, regardless of where they are on their plant-based journey, and without compromising on taste.”
Maple syrup meets nut butters in two new nut butter syrups from Kodiak Cakes that contain 50% less sugar than traditional maple syrups, according to the company. The syrups debuted in March.
Kodiak Cakes Maple Almond Nut Butter Syrup and Peanut Butter Maple Syrup blend maple syrup with almond or peanut butter, sunflower oil, natural flavors, vitamin E and plant fibers from lemon, pea, potato, plantain and Norwegian kelp. Both are cholesterol-free, gluten-free, and made with non-GMO ingredients in the United States.
Each two-tablespoon serving of the almond variety contains 160 calories, 2 grams of protein, 11 grams of fat and 11 grams of sugar, while the peanut butter syrup contains 150 calories, 2 grams of protein, 11 grams of fat and 11 grams of sugar.
Grounded Foods Co. in March introduced cheese alternatives formulated with fermented cauliflower and hemp seeds. Products include an onion and chives cream cheese-style spread and an American cheese-style sauce.
Free of nuts, soy and gluten, the products were designed for flexitarians seeking to reduce dairy consumption, according to the company. Grounded Foods was founded by Australian business partners Veronica Fil, a former behavior economist, and Shaun Quade, a chef and restaurateur. The startup sources imperfect vegetables to create products that are lower-cost, nutrient-dense and environmentally sustainable.
“We’re not vegan ourselves, but we recognize that there are enormous sustainability issues surrounding dairy production,” said Ms. Fil, chief executive officer of Grounded Foods. “Our goal is to help everyday people shift away from dairy, by creating something so insanely tasty, you wouldn’t think twice about choosing it over cheddar.”
Truff, a manufacturer of premium hot and pasta sauces made with blends of truffles and spices, in February put its twist on another sauce staple: mayonnaise.
Truff Mayonnaise is available in two varieties — Truffle Mayonnaise and Spicy Truffle Mayonnaise — both gluten-free and made with organic cage-free eggs, sunflower oil and black winter truffles.
Truffle Mayonnaise is made with white vinegar, mustard, lemon juice and rosemary. Each one-tablespoon serving contains 110 calories and 12 grams of fat.
The spicy variety features red jalapeño, white vinegar, jicama juice, mustard, garlic, lemon juice, cumin and rosemary. Each one-tablespoon serving contains 90 calories and 10 grams of fat.
“We are lucky to have cultivated a strong community on social media where our fans share fun recipes, cooking hacks and more,” said Nick Guillen, co-founder and co-chief executive officer of Truff. “From the very beginning, mayonnaise has been repeatedly mentioned as an excellent pairing with Truff hot sauce. Since our customers were already mixing Truff with mayonnaise to make spicy dips, spreads, and drizzles, we thought … why not give it a try ourselves and see where our flavor obsession takes us?"
In January, Hidden Valley Ranch got a plant-based makeover.
Dairy-free, egg-free and gluten-free, new Hidden Valley Plant Powered Ranch contains no animal derived ingredients and is made with vegetable oil, sugar, salt, soybean protein, vinegar, herbs and spices. Each 2-tablespoon serving contains 110 calories, 12 grams of fat and 1 gram of sugar.
“We believe that everyone should be able to enjoy Hidden Valley Ranch, regardless of their dietary restrictions,” said Nadine Katkhouda, associate director for Hidden Valley Ranch, a brand of The Clorox Co. “Whether vegan, flexitarian or a meat-lover trying to incorporate more dairy-free foods into your meals, Hidden Valley Plant Powered Ranch offers creamy, delicious indulgence for all.”
Bel Group’s The Laughing Cow brand paired plant-based ingredients with cheese in its new line of cheese spreads, which launched in January.
The Laughing Cow Blends combine spreadable cheese with beans, chickpeas or lentils. Packaged in pre-portioned wedges, the spreads contain 2 grams of protein per serving and are available in three flavors: chickpea and cheese with herb, lentil and cheese with curry, and red bean and cheese with paprika.
“We’re thrilled to kick-off the new year with new and exciting innovations,” said Zach Fatla, brand director for The Laughing Cow USA. “The launch of these products shows the evolution and adaptability of The Laughing Cow to consumer snacking trends — we’re bringing big flavor, real ingredients and portability forward as part of a strong line-up of products, including our current variety of original wedges.”