In avour – sauces and condiments.

IN flavour

As might be expected, the increase in delivery and takeaway, as well as restrictions on travel, has impacted consumer taste buds and requirements when it comes those allimportant additional sauces and condiments.

WHAT’S TRENDING?

“With many consumers having been prevented from taking a holiday abroad, or choosing not to, they have been travelling globally through condiments, and they like it hot!” reports Rachel Shoosmith, marketing manager at Creative Foods.

“This explains why hot and spicy sauces, such as sriracha and chimichurri for instance, are now store cupboard staples. Other growing trends are regional American sauces, especially less common vinegary options, and African infl uenced sauces.

“Standard ketchups no longer cut the mustard and so this popular favourite is now being customised with various ingredients, including protein. Black garlic is being added to create a deep umami fl avour with notes of molasses and, in line with the importance of provenance, the inclusion of named varieties of tomatoes is a growing trend, as is the use of vegetables other than tomatoes to create a whole plethora of diff erent ketchup fl avours.

“It is also interesting to note how table sauces are being positioned across the globe. In Europe this translates as 21% gluten free, 20% no additives or preservatives, 18% vegan, 12% vegetarian and 8% traditional. Contrast this with Asia where the fi gures are 4% gluten free, 14% no additive or preservatives, 3% vegan, 19% vegetarian and 8% traditional (Innova 2021 data).”

According to Innova 2021 data, the total value of the global sauces and seasonings market is just over 200 billion Euros. Table sauces held an average 15% share of this market during the period 2017 to 2021. Europe had the biggest share of table sauces NPD (37%), driven by natural launches, vegan and keto friendly varieties, traditional and original recipes, free from claims, alcohol infused formats, handcrafted launches, global fl avours, and limited editions.

VEGAN INFLUENCE

There are more and more vegan and vegetarian options being launched within new table sauces due to the growing importance of plant-based eating - refl ected in the fact that they represent 13% and 9% of product launches respectively according to Innova, April to September 2021 data.

“All of our Atlantic’s House of Lords Premium BBQ Sauces are vegan and we also have an Oasis Luxury Vegan Mayo in our range,” says Rachel Shoosmith.

“When it comes to vegan sauces, our Oasis Luxury Vegan Mayo looks, and tastes, just like the real thing, so vegans can enjoy a mayo dip with their fries, or as a sauce for their vegan burger, safe in the knowledge that it is vegan. To create vegan dips with a twist, simply mix vegan mayo with on-trend ingredients such as black olives, smashed avocado, sundried tomato or pesto.”

Creative Foods’ range of ‘simply add Tabasco® ideas’ encourages chefs to create condiments with a difference such as mixing mayonnaise with a splash of Tabasco Chipotle Pepper Sauce for a Mississippi Muddy Mayonnaise, or combining ketchup with Tabasco Red Pepper Sauce for ketchup with a kick. For those looking for hot and spicy sauces, they suggest a vegan sriracha mayo made by mixing vegan mayo with a splash of Tabasco Sriracha Sauce.

PACK FORMATS

Unsurprisingly perhaps, the huge increase in delivery services and takeaways in recent times has led to a significant rise in the demand for single serve options such as dip pots and sachets.

There is also evidence of a growth in sales of dips linked to specific meal occasions, so you will now see them being merchandised in the chilled aisles instead of the traditional ambient sauce aisle. This is retail taking a cue from the takeaway/delivery/out of home sector (a good example being a garlic & herb dip merchandised alongside chilled pizzas).

Creative Foods produce personalised dip pots in a variety of flavours and formats at its state-of-the-art manufacturing facility in Burton, and their Tabasco sauce sachets and mini bottles can also help to add flavour and excitement to any dish and can easily be popped into a delivery or takeaway box, they suggest.

Lion sauces from AAK Foodservice have also recently launched a range of products aimed at summer dining and responding to the ‘dipping pot’ demand, say the company. Five of its bestselling, on-trend sauces and dressings have now been captured in 25g single serve dip pots, offering a hygienic and convenient way to bring extra flavour to menus.

Beyond ketchup - the top sauces

According to a report into the QSR and fast casual market by the Food People (2021), the top sauces are: 1. Guacamole (added to sandwiches and burgers or used as a dip). 2. Mayonnaise, Aioli, Caesar, and Tartare (flavoured with garlic, chilli, honey and mustard, or herbs, these can be plant-based and used as a base for secret sauces). 3. Barbecue (called out as Korean, bulgogi, Texan, Hawaiian and honey). 4. Chilli (popular types include sriracha, Thai, sweet chilli, peri peri,

Cajun, Jerk, Creole, or with pineapple and mango from southern US or the Caribbean.) 5. Teriyaki (this Japanese sauce continues to grow in popularity as a dip and marinade in all types of fast foods including burgers, sandwiches, and bowl food).

Lion Sticky BBQ Sauce, Garlic & Herb Dressing, Sweet Chilli Sauce, Very Hot Chilli Sauce and Chunky Tomato Salsa are all available in the new 25g individual portion size and can act as accompaniments to summer salads and sharing platters, propose the company. They’re also ideal when used as dips for crunchy vegetables and fries and for adding an extra taste dimension to barbequed meat, fish, halloumi and tofu, they add.

Designed for ease and speed of service in pubs, restaurants, takeaways and cafés, Lion’s handy 25g dip pots are convenient for al fresco dining, giving diners the opportunity to tailor their menu choice to suit their individual taste.

Lion’s on-pack labelling also complies with Natasha’s Law with all ingredients cited on individual labels, the company point out, this special selection of sauces also being nut free, fully vegan, dairy free, gluten free and soya free. As the servings are available individually, this ensures the products meet the needs of customers with food allergies and special dietary requirements. Launched with food hygiene in mind too, Lion’s 25g dip pot packaging format means there is no need for customers to share condiments, thus keeping cross contamination at bay.

“From table service to takeaways, our single serve dip pots offer a new simple, speedy, hygienic and costeffective way for caterers to serve our most popular sauce and dressing flavour combinations,” says Lion brand manager Sarah Lesser-Moor.

All five sauces and dressings are available in packs of 100 x 25g and have a 12-month room temperature shelf life.

Vegan New Yorker Chicken Mayonnaise BBQ Pulled Pork

Here at Zafron Foods, we manufacture a complete range of mayonnaises, sauces , dressings along with sandwich fi llings. Our manufacturing capabilities allow us to produce in a whole range of applications from sachets, dip pots, bottles, jars, buckets through to pallecons. We already manufacture Allergen Free, Vegan, Vegetarian and Free-Range products, to service all current market trends and requirements. Now fully integrated into our new 70,000 Sq ft, state of the art Mayonnaise Factory and in conjunction with our Sandwich Filling Factory both sites hold BRCAA Accreditation.

Product Development is at the heart of what we do, with years of culinary expertise and classically trained chefs, we are constantly looking for new flavours, recipes and products.

t: 0844 847 5116 m: 07917 531 689

Free sauce trial

Encona, which makes a range of cooking, dipping and table sauces in eight fl avours covering a wide ‘heat’ range from the mild Thai Sweet Chilli to Scotch Bonnet Sauce, joined forces with Deliveroo recently to distribute 30,000 sample bottles of their Thai Sweet Chilli Sauce (142ml) and 30,000 bottles of their Original Hot Pepper Sauces (142ml) from ‘ghost kitchens’ that house Deliveroo’s ‘editions restaurants’ in 20 locations across the UK.

Encona is made by Grace Foods UK, supplier of Caribbean food and drink, with the sauce having its origins in Jamaica (the fi rst sauce that launched back in 1975 being the West Indian Hot Pepper Sauce).

The brand has evolved over the decades to develop sauces inspired by foods and fl avours from all over the world, including the Thai Sweet Chilli Sauce, South Carolina Reaper Sauce, West Indian Exxxtra Hot Sauce, Louisiana Cajun Hot Sauce, Indian Mango Chilli Sauce, Jamaican-style Jerk Barbecue Sauce and Jamaican Scotch Bonnet Sauce. The company also introduced a whole new product line of marinades that launched in Tesco in May, and featuring Mexican Adobo, Moroccan Harissa, Korean Bulgogi and Jamaican-style Jerk.

“We are thrilled to have worked with Deliveroo to distribute free sample bottles across the UK for diners to add some spice to their takeaways, or to bring some ‘heat’ to everyday meal times. We have found that food lovers who buy Encona use it on all types of food, from pies and mashed potato to pizza and pasta!” said Vandu Patel, marketing manager for Encona.

VERSATILE AND INDULGENT

“Indulgence and Mexican cuisine are two hot trends in foodservice these days – and they’re not going away anytime soon,” reports Nick Minchin, marketing manager UK & Ireland at sector supplier, Santa Maria.

“Customers are counting the pennies, but still want to enjoy themselves when they go out to eat, whether it’s an old favourite or something new and exciting. And consumer interest in Mexican cuisine has grown consistently in recent years, with demand spiking as more of us added it to the lunchtime occasion during lockdown.

“Loved by meat eaters, vegans and fl exitarians alike, Mexican was one of the top global cuisines mentioned over social networks for the last four Veganuaries, according to out Santa Maria UK’s Delve Social Media Insights. And in our 2021 WrapFusion report on wrap trends, Fajita emerged as the top fl avour, nominated by 37% of respondents.”

Meanwhile, the company acknowledge, from food to go operators to creative chefs, UK foodservice professionals face increasing pressure to reduce costs by cutting down on ingredients, while keeping customers coming back for more by serving up popular standbys and being inventive with tempting new off erings.

With Mexican cuisine continuing to boom as one of the nation’s favourites, and demand rising for comforting, indulging classics, Santa Maria’s new Cheddar Cheese Sauce helps address these trends in a manageable way, they feel. Off ering more menu options with a smaller inventory, the new sauce is ideal for dipping, topping, fi lling wraps and creating fi rm favourites and trending new dishes. A versatile off -the-shelf option, the new launch has been designed to add interest and enjoyment to a range of cuisines, using just one reliable and versatile ingredient that lets food to go operators show off their fl air and meet their budget, say the company.

Santa Maria’s Cheddar Cheese Sauce can be served hot or cold and with its full-bodied Cheddar fl avour and smooth pourable format, it’s easy to transform everyday ingredients into premium comfort dishes, indulgent sauces and Tex-Mex crowd-pleasers. Mexican cuisine can be easily personalised using condiments, allowing consumers to have their meal, their way, they point out.

For those who like it hot, Santa Maria spices and condiments can help dishes go further with extra ingredients that add fl avour, richness and spice. Add extra kick with jalapeños, temper the spice with guacamole and sour cream, and with indulgence available in the form of cheese sauce and sour cream, a meal can easily be tweaked to meet diverse dietary needs, a growing priority in foodservice these days, they suggest.