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Finding Creativity With Condiments Sauces are a broad landscape that can be endlessly innovated upon LET’S BE HONEST
— condiments can make or break a dish.
Flavorful sauces add brightness, spice and richness to an everyday meal. The sauce category has changed dramatically over the years as global flavors like sriracha and gochujang have transcended categories and elevated ubiquitous condiments like ketchup, mayo and barbecue sauce. Ketchup is loved by 78 percent of the total U.S., according to Datassential’s FLAVOR database. Like many of the other classic condiments, it can take on innovative flavors, premium ingredients, regional brands, and clean-label ingredients. Sauces are a broad landscape that can be endlessly innovated upon by incorporating lesser-known spices, global influences, daypart trends, and more.
hearts of Americans. In the past four years, it has grown by 39 percent on menus as operators incorporate it into traditional Japanese fare like okonomiyaki, karaage or sandos. Over the past four years, chili oil has also grown by 42 percent on menus, and has been captured on the Adoption stage of the MAC (Menu Adoption Cycle), according to Datassential’s MenuTrends Infinite database. While exact recipes for chili oil can vary, it typically consists of some type of oil infused with chili peppers. This is a multipurpose condiment that can be used in dishes such as egg scrambles, sandwiches and pizza. In fact, it has grown 8 percent in the past four years on pizza menus. Independent pizza operator Paulie Gee’s offers its Vegan Daniela Spinaci Pizza with a topping of mild Aleppo pepper chili oil.
Heat Seekers Spice preference varies from person to person. In 2018, Datassential’s Condiments, Sauces & Dressings Keynote mentioned that “men have a higher affinity for spicy flavors while women favor savory.” In the same keynote, it was shown that consumers typically skew toward moderate heat spice levels, so finding that balance is extremely important for operators. Harissa, a North African chili paste made from chiles, garlic, olive oil, citrus and warming spices, is currently found on less than 1 percent of menus, but has experienced an uptick in menu mentions over the past four years. Harissa is a versatile condiment that is often used to complement grilled meat, fish or vegetables. Similarly, hot honey has a low menu penetration, but has grown by 176 percent over the past four years. Just like regular honey, it can be used to top anything — sweet or savory. Operators have even included it as a condiment on dishes like pizza, fried chicken sandwiches, and wings.
Asian Influence It might not be surprising that 7 percent of U.S. consumers hate mayo, according to Datassential’s FLAVOR database, but in Japan, consumers are decidedly in favor of it. Not only does Japan love mayonnaise, but it also has a museum dedicated to the beloved Kewpie brand. The iconic mayo with a red baby on the bottle has been a staple in Japanese culture, and has won the
Sauces are a broad landscape that can be endlessly innovated upon by incorporating lesserknown spices, global influences, daypart trends, and more. Blurred Dayparts Mashups aren’t a new idea, and breakfast is the perfect daypart to switch it up — there are only so many ways to make eggs interesting. Operators are using flavors like chimichurri to add a layer of complexity to breakfast. Chimichurri, originating from Argentina, is a blend of fresh herbs, garlic, olive oil, vinegar and chili flakes, all blended to create a bright green sauce. Over the past four years, chimichurri has grown by 89 percent on breakfast menus, according to Datassential’s MenuTrends Infinite database. Operators have included it in carne asada (steak) and eggs, breakfast burritos, and eggs benedict. CSN
Datassential, a Chicago-based food and beverage industry research and consulting firm, brings clients real-world insights on flavor trends, foodservice and consumer packaged goods, globally. Learn more at datassential.com.
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