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Whole Foods Market’s summer condiment trends predictions come at a time when customers are turning to condiments to elevate their meals more than ever before. According to Mintel, sales for the condiment, marinade and dressing category are expected to hit $2.9 billion by 2024, showing growth of more than 5% since 2020.
The new line of Sadler's Smokehouse® products is pit-smoked low and slow, using butcher-quality cuts of meat, no artificial ingredients, Texas hardwoods and 65 years of family barbeque tradition.
Barvecue, producers of wood-smoked, plant-based barbecue, broke ground on its new plant-based smokehouse. The 10,000-sq-ft production facility, to be called the Carolina Smokehouse, is scheduled to open in July 2021.
The makers of Lloyd’s® barbeque products launched pecanwood smoked pulled pork and hardwood smoked chicken made with two-time world barbeque sauce champion Pig Beach Mustard BBQ Sauce.
With barbecue more popular than ever, Pulled BBQ Salmon from High Liner Foods' FPI brand gives operators a chance to move away from the sea of sameness and "Stand Out from the Herd" of traditional pulled pork.