The Kraft Heinz Co. debuted its Flavor Tour portfolio of globally inspired condiments. The line includes Mexican-style street corn, Korean sweet and tangy barbecue, and Thai sweet chili.

McCormick & Co. brand Cholula aimed to appeal to spice lovers with the introduction of Cholula extra hot. The product features arbol peppers, piquin peppers and a spice blend.

“Our fans took to social media to tell us they wanted a hotter variety of Cholula, and we heard them loud and clear," said Valda Coryat, North America vice president of marketing at McCormick & Co. "Cholula Extra Hot answers the call for more daring heat seekers, delivering an even bolder original flavor that you can add to any dish from eggs to tacos, from burritos to rice and beans, beverages, and more.”

Hidden Valley Ranch, a Clorox Co. brand, expanded its sauce portfolio with six sauces and two seasonings. The sauce offerings include blue cheese ranch, Kickin’ Cajun blackened ranch, cilantro lime ranch, cracked pepper ranch, sweet BBQ ranch. Hidden Valley’s seasoning additions include garlic ranch and creamy jalapeño ranch.

“Our newest flavor creations are all about pushing the boundaries and delivering that irresistible, crave-worthy ranch flavor people love, but with a unique twist,” said CC Ciafone, marketing director at Hidden Valley Ranch.

Marzetti partnered with condiment brand Tabasco to create a spicy ranch offering. The product combines Marzetti’s existing ranch formula with Tabasco’s pepper sauce.

“Consumers aren’t just chasing heat; they crave balance and depth of flavor, and that’s exactly what our culinary team delivered,” said Brett Castle, vice president of brand management at T. Marzetti Co. “Tabasco brand is the highest-trusted name in heat and pepper expertise, making it the ideal partner for us to bring a spicy ranch to the refrigerated dressings category.”

Summit Hill Foods unveiled a line of marinade sauces under its Better Than product brand. The vinegar-based sauces include prime steakhouse, honey sesame teriyaki, honey bourbon barbecue, lemon and garlic butter, and everything seasoning varieties.

“Leveraging our expertise in creating premium flavor bases, we developed Better Than Marinade to take the complexity out of flavor and offer consumers an elevated taste experience,” said Steve Goodyear, president and chief executive officer at Summit Hill Foods. “We are excited to introduce Better Than Marinade just in time for grilling season and bring our fans a high-quality, convenient solution for adding complex flavors to their favorite dishes and recipes.”

Newman’s Own launched a line of seasonings derived from organic ingredients. The blends include such flavors as adobo, Cajun, churro, curry, citrus and herb, herbs de provence, Italian, street taco and a salt-free variety.

“Our new seasonings bring bold, vibrant flavors to kitchens everywhere, making meal prep easier and more exciting, while staying true to Paul Newman’s vision of giving back,” said Fabiana Gil, executive vice president of licensing and business development at Newman’s Own.

Maazah added a collection of lentil dips to its portfolio of Middle Eastern-inspired sauces. The plant-based dips are available in four varieties — basil jalapeno, lemon tahini, roasted red pepper and turmeric ginger — and are formulated from cooked lentils, tahini, lemon juice, oil, garlic and ginger.

PS Seasoning launched a line of wing rubs in four flavors. Asian-inspired sesame chili citrus features sesame with a kick from gochugaru chili; spicy pickle combines dill, red pepper and vinegar; Buffalo Cajun is formulated from cayenne, butter and Creole spices; and chicken and waffle offers consumers a sweet and savory flavor combination.

“Our customers crave bold, unforgettable flavors to elevate their wing game,” said Gretchen Miller, senior vice president of marketing and communications for PS Seasoning. “Our new sesame chili citrus, featuring the ultra-trending gochugaru chili, brings an exciting Asian-inspired blend that taps into the growing demand for international flavors.”

Silver Spring Foods, a Huntsinger Farms, Inc. subsidiary, unveiled a line of sauces. Varieties in the line include honey chipotle aioli, garlic parmesan aioli, horseradish bistro aioli and hot honey chili sauce.

“The signature sauce line truly encapsulates Silver Spring Foods — offering something for everyone, from bold and trendy to sweet and classic," said Samantha Bibbs, food technologist at Silver Spring Foods.

Spicy Goddess Blends debuted three spice mixes: Rowdy Ranch, Fiery Goddess and Smoky Onion. Rowdy Ranch features a blend of ancho chili and black lime. Fiery Goddess combines Aleppo pepper, dill and chives. Smoky Onion features toasted onion and smoked paprika.

Japanese soy sauce manufacturer San-J expanded its portfolio with Tamarimaniac, a tamari-based line. Offerings include seaweed tamari, formulated with kombu, shiitake mushrooms and rice-koji, and double-brewed tamari, made with soybeans fermented in San-J’s signature tamari.

Frank’s RedHot, a McCormick & Co. brand, expanded three of its condiment lines. The company added burger sauce and Korean barbecue varieties to its squeeze-bottle product line; mango habanero and General Tso to its wing sauces line; and secret chicken and sweet and sour sauces to its “Dip’n” line.