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New Artisanal Pasta Sauce

Victoria Fine Foods partners with Sur La Table on new artisanal pasta sauce line
April 20, 2016
Just like Victoria's premium and Organic sauce lines, the Sur La Table artisanal sauces are made with just a handful of ingredients
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Vegan Mayo made with Aquafaba

Sir Kensington’s introduces Fabanaise, which features an egg substitute called aquafaba, the water left behind when cooking chickpeas
March 21, 2016
Since Sir Kensington’s Fabanaise is a commercial product using this natural egg replacement, the company partnered with a hummus maker to create the first aquafaba supply chain in order to bring Fabanaise to market
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Culinary Creations: Chef Joel Minkoff

A research & development chef’s perspective on sauce trends
March 16, 2016
Prepared Foods talks sauce trends with Chef Joel Minkoff, corporate manager of culinary research and development for Chelten House Products, a private label and foodservice processor in Bridgeport, N.J.
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Ghost Pepper Mustard, Creamy Sriracha Horseradish

Beaverton Foods introduces two new spicy condiments
March 16, 2016
The Ghost Pepper Mustard was created by Chairman Gene Biggi, who has been appointed to the Specialty Food Association™ 2016 class of the Specialty Food Hall of Fame.
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Weber BBQ Sauce is high in flavor and has no high fructose corn syrup

New Sauces and Marinades

Consumers crave flavor but also value convenience, health benefits
Bob Garrison, Chief Editor
Robert Garrison
March 11, 2016

Consumers appear to be happy at home — cooking and creating culinary adventures with sauces and marinades, but manufacturers face the challenge of finding the right formula for success and blending on-trend flavor with convenience and health.


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Hellmann's Organic Mayonnaise, Eggless Spread

Hellmann’s adds two new products to its portfolio
March 2, 2016

Building on its 100-year legacy of blue ribbon taste and real, quality ingredients, Hellmann's is adding two new choices to its family of products.


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