While Sriracha, gochujang and harissa continue to find favor with consumers and operators, the foodservice community awaits the next big global hit to transform menus.

Sriracha is a type of hot sauce or chili paste made from chili peppers, distilled vinegar, garlic, sugar and salt. It is believed to have originated in Sri Racha, Thailand.

The chips are not fried and are free from artificial ingredients, preservatives, high fructose corn syrup, MSG, and trans fat.

Consumers can use sauces to enhance a familiar dish, such as pizza, with a more unfamiliar international flavor.

Of the 36 NRA Food and Beverage Awards (FABI) issued this year, eight winners were new sauces, spreads and dressings and nearly all those of featured an ethnic twist—particularly with Indian, Mediterranean and Middle Eastern influences.

The eight most significant trends were identified as: Color in Chocolate, Flavor Duality, Mix It Up, Texture, Organic, Healthier Meets Functional, Coconut Madness, and Balls & Bites of Protein/Energy.

Chickpeas, fava beans and green peas are loaded with protein and fiber and perfect for those avoiding soy, meat or dairy products.

The formulated offerings are now available in convenience stores nationwide. Chipotle Cheese and Cheddar Bacon Party Bites will be packaged in 2.25-ounce bags with a suggested retail price of 1.99 per package. The Potato Skins will be available in 3-ounce bags with a suggested retail price of 1.99 per package.

DOLE® Slawesome!™ Kits ship nationally in April as a unique flavor alternative to coleslaw. Four initial SKUs – Sweet Apple, Mango Sriracha, Fiesta Lime and Smoky BBQ – create a revolutionary new salad segment targeting coleslaw and other classic salad lovers looking to add bold new foods and flavors to their meals without sacrificing convenience or nutrition. All four DOLE Slawsome! Kits are an excellent source of Vitamin A and Vitamin C.