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Just as there are so many ingredients combined in a good sauce, there are many factors that combine to impact new product development in sauces, dressings and spreads. And this is true—seemingly for better and for worse.
This Halloween, HEINZ is bringing the magic to the spookiest night of the year with HEINZ Tomato Blood Ketchup at national grocery stores, opening a HEINZ Halloween Store, and making it easy to design a costume with the new HEINZ Tomato Blood Costume Kit.
Prepared Foods talks dips, sauces and condiment trends with David Bezenyei, sales manager, Columbus Vegetable Oils. Based in Des Plaines, Ill., Columbus Vegetable Oils produces a wide range of sauces, dressings, condiments and oils for private label and contract manufacturing customers. Likewise, it supplies a Butcher Boy sauce line to foodservice operators.
Whether a hot condiment such as Tabasco, sriracha, or gochujang gets folded into the coating for hot and “sexy” chips or into a newly crafted fiery dip, or if the goal is a dressing, a splash, or a pour of flavorful expression, condiments are trending big.
Sir Kensington's, best known for making premium condiments and dressings, has revamped its polyethylene terephthalate (PET) plastic bottles. The new packaging not only gives the brand an iconic shape within the condiments landscape, but it also pushes the brand closer to its sustainable packaging and sourcing goals.
Six in 10 consumers say they are cooking more at home—the single biggest change in behavior and one that sounds bullish for sauce, dressing, condiment, and spread makers.
After searching through a decade's worth of posts on forgotten blogs and scouring old tweets and forums, Heinz is releasing three new sauce creations: Heinz Tarchup, Wasabioli and Hanch.
The company makes the tahini from Ethiopian sesame seeds and packages it in shake-and-squeeze bottles for convenience. The new variety contains a blend of 100% natural harissa spices for a distinctively aromatic, roasted-chile pepper flavor profile with a kick.
According to a 2019 Innova Consumer Survey, 63% of global consumers are increasingly trying to incorporate plant ingredients in the diet. Not surprisingly, sauce, dressing and spread manufacturers have been finding creative ways to address the trend as well.