Alchemy Peppers announced the launch of its sauce line, Hopp Sauces, made “for and by beer lovers,” according to the company.
The sauces, which are produced with hops, range from 3,000 to 45,000 Scoville heat units, and are available in three flavors: Fresno peppers and Simcoe hops, jalapeño peppers and Citra hops, and scotch bonnet and mosaic hops. The product is available at alchemypeppers.com and comes in a 5-oz bottle for a suggested retail price of $12.95 or in a three-pack bundle for a suggested retail price of $38.85.
The Los Angeles-based company introduced several entree and rice seasoning sauces.
The entree seasoning sauces are available in Jamaican jerk, Peruvian pollo a la brasa, and Mexican pollo asado varieties.
The rice seasoning sauce flavors include Mexican red rice, Caribbean coconut rice and arroz con gandules. The new products are vegan and have no added sugars, according to the company. Both products have a suggested retail price of $3.49 per pouch and are available direct-to-consumer at adozencousins.com.
Sunday Night Foods has rolled out Sunday Night Premium Dessert Sauce, a shelf-stable gourmet chocolate ganache in a jar.
The ganache is formulated with ingredients perceived as clean and has no preservatives, artificial flavors, palm oil, corn syrup, sweetened condensed milk or nuts.
Sunday Night currently offers the ganache in three flavors: sweet and rich dark chocolate, decadent chocolate and dark chocolate and sea salt. Each flavor comes in a 9.2-oz jar and is available throughout the United States at select stores or at sundaynightfoods.com for a suggested retail price of $12.49.
PS Seasoning has introduced a line of gourmet mustards that feature beer flavors.
The four varieties include Bier Hall Bavarian Ale Mustard, Big Dill Pale Ale Mustard, Brew City Jalapeño Ale Mustard and Buzzed Hot Honey Ale Mustard. The new products are available online at psseasoning.com and at specialty retailers nationwide.
Terrapin Ridge has added eight products to its line of sauces and jams. The company announced five new products and three existing products in new package sizes.
Among the new products will be two chili lime flavored products: a chili lime ranch salad dressing and a chili lime aioli squeeze garnishing sauce. The company also is offering a new raspberry chipotle sauce.
The launch also includes a hot habanero bacon jam, which will be a hotter version of its hot pepper bacon jam, according to the company. Also joining Terrapin Ridge’s hot sauce line will be a new truffle hot sauce.
The existing products that are now being sold in new sizes are spicy chipotle in a 14-oz size, jalapeño aioli in a 13.25-oz size and everything aioli in a 13-oz size.
Starday, a data-driven umbrella company of better-for-you food brands, has launched All Day, a line of seasonings for home cooks.
Featuring clean sourcing and organic, vegan and gluten-free formulas, All Day’s blends were created to add bold and complex flavors to a variety of cuisines, according to the company.
The initial lineup includes three blends. Fuego is a tangy-meets-sweet-heat blend for use in meat marinades, barbecue proteins and tacos. Boom is an earthy blend that adds depth to soups, sauces and other cold-weather dishes. Poppin is a bright and herby blend that is ideal for vegetables, salad dressings, dips and more.
All Day’s initial assortment of seasonings will be sold individually for $6.99 and in three packs for $18. They are available direct to consumer through the brand’s e-commerce platform.
Chobani has introduced three peanut butter spreads and two nut and fruit blends for babies. All are made with non-GMO ingredients and are certified kosher and gluten-free.
The three peanut butter spreads are available in peanut butter, chocolate peanut butter and cookie dough peanut butter.
Designed for infants, the nut and fruit blends are formulated to reduce the choking hazard associated with the early introduction of peanuts recommended by the American Academy of Pediatrics, Chobani said. Included in the nut and fruit blends in an apple peanut and a banana peanut butter blend.
Ocean’s Balance unveiled its seaweed-based unsalted seasoning blends, made using farmed and foraged seaweed.
The seasoning blends are available in three flavors: lemon pepper, chili lime and seafood seasonings. The products are made with no added salt, but rather get the salty flavor from the seaweed.
Primal Kitchen has rolled out a non-dairy queso-style dip made with pumpkin seed butter and organic spices and vegetables. The dip is nut-free, sugar-free, vegan, keto certified and Whole30 Approved.
“When Primal Kitchen launched, we set out to break the mold on categories many ingredient-conscious consumers had previously avoided,” said Mark Sisson, founder of Primal Kitchen. “We offer classic, beloved tastes and products made with elevated ingredients: tackling family favorites like mayonnaise, dressings, and our best-selling Buffalo. Now we’re excited to bring queso into our line-up of cleaned-up pantry staples with truly innovative, real ingredients.”
New seasonings launched by McCormick & Co. include a warming spice blend, combining cinnamon, turmeric and cumin; and a six-taste seasoning with coriander seed, sea salt, cumin, turmeric, ginger and lemon peel. The two products are part of McCormick’s Flavor Inspirations line, made in small batches and available for a limited time. Additionally, each seasoning takes inspiration from Ayurvedic practices, using nutritious foods, herbs and spices to achieve mind-body balance.
Red Clay Hot Sauce has unveiled its newest condiment, spicy peach conserve. Developed by co-founder and chef Geoff Rhyne, the product combines peaches and habanero peppers, apple cider vinegar, salt and sugar, and it may be used in both sweet and savory dishes, such as biscuits, waffles, pork chops or stir fries, according to the company.
“As our favorite ‘swicy’ (or sweet meets spicy) food trend continues to gain more and more fans, our mission at Red Clay remains the same: take classic, Southern flavor profiles and elevate them with Geoff’s chef-driven, spicy edge for everyone’s home kitchen,” said Molly Fienning, co-founder and chief executive officer. “This spicy peach conserve is a strong example of calling on Geoff’s roots to create something innovative and delicious for the pantry.”
Mike’s Hot Honey has collaborated with French mustard maker Maille to introduce Maille Hot Honey Dijon made with Mike’s Hot Honey. The condiment is sweet, spicy, creamy and tangy, according to the companies, and may be used for dipping, as a sandwich topping or in a vinaigrette.
“The Mike’s Hot Honey team has always loved Maille mustard,” said Mike Kurtz, founder of Mike’s Hot Honey. “When I tasted the final product, I was completely blown away by the harmony of the two flavors. We’re excited to have contributed to a new product that combines the best aspects of both Maille’s mustard and our hot honey, and to give foodies and fans a new way to enjoy a little sweet heat on their favorite foods.”
Farmer-owned butter brand Challenge Butter has rolled out Spreadable Butter with Avocado Oil. The product combines freshly churned butter, pure avocado oil and sea salt and “spreads silky smooth straight out of the fridge,” according to the company.
“People are looking for high-quality dairy products that meet their needs and lifestyles now more than ever, and we’re glad to be able to deliver that with our new Spreadable Butter with Avocado Oil,” said Michael Burdeny, president of Challenge Dairy Products Inc. “With this new product, we’re giving consumers the fresh taste of Challenge Butter that they love with the added benefits of omega fats.”
Spiceology has added blackberry balsamic to its portfolio of signature spice blends. The product combines the tanginess of balsamic vinegar and tart sweetness of blackberries with garlic and onion and may be used on a variety of dishes, according to the company.
“Each signature blend we create is unique, and Blackberry Balsamic was specifically developed to go beyond the traditional uses of balsamic vinegar,” said Tony Reed, senior director of innovation and partnerships. “Balsamic vinegar has become a staple in both professional and home kitchens; we wanted to create something that captured the rich flavor of balsamic glaze, but since we’re Spiceology, we couldn’t just stop there.”
TBH (To Be Honest), New York, is a hazelnut cocoa spread with three times more protein and half the sugar of other hazelnut spreads, according to the company. The business was founded by Noah Schnapp, an actor.
TBH spread is vegan and contains no palm oil. The product is made with hazelnuts as the first ingredient, plus organic sugar and organic cocoa powder. The product is available online at snacktbh.com and in select stores in New York City and Miami.
Bushwick Kitchen and Angry Orchard hard cider have partnered to launch three Angry Orchard inspired hot sauces: Crisp Apple Jalapeño, Peach Mango Scotch Bonnet and Strawberry Jalapeño.
The Crisp Apple Jalapeño flavor features spicy serrano and jalapeño peppers that are balanced with apples. The Peach Mango Scotch Bonnet hot sauce features a blend of spices, including coriander, cumin and ginger, that are balanced with peach and mango. The Strawberry Jalapeño flavor combines fresh pureed strawberries with a red pepper blend of habaneros, jalapeños and gochujang paste.
Springtime flavors are making a return to shelves.
New spring sandwiches refresh menus.