Drizzle, sauce, topping, whatever the preferred name, condiments are an easy solution to dressing up ordinary foods. It’s no wonder that the global condiments market is projected to reach $98.3 billion by 2024, with a projected compound annual growth rate of 5.4%, according to Market Research Future, India. This interest in improving the organoleptic property of foods is appreciated by all consumers, with Gen Z and Millennials more willing to experiment with creative blends and start-up brands.
From hot dogs and burgers, to salads and pastas, to bloody Mary’s and mocktails, condiments add color, flavor and even texture. In many instances, they provide nostalgia. Other times, it’s flavor adventure that transports consumers to another place in time.
“We want to change the way that consumers think about their condiments and sauces. Instead of using them to finish dishes, we want to empower our customers to create brand new and innovative dishes and drinks around our sauces and condiments,” says Dan Doll, CEO, Bushwick Kitchen, Washington D.C.
Big Fork Brands, Chicago, accomplishes both with its latest innovation. Chicago Sauce was developed by the company’s owner, Lance Avery, and combines the seven toppings associated with a classic Chicago hot dog. He blends just the right amount of yellow mustard, chopped white onions, green sweet pickle relish, dill pickle, tomato, pickled sport peppers and celery salt so that every bite of the dog has that Chicago-style taste without having to buy all seven toppings or go to a baseball game.
Dreams Aren’t This Good, New York, offers a namesake line of shelf-stable salsas inspired by the sights and sounds of the Big Apple. Named after songs written about New York City, “The Fighter brings a one-two punch of garlic with a fragrant essence of cilantro. Lady Gaga’s Just Dance is the name of a sauce that balances the bold sweetness of pineapple with a little spice of jalapeno. Now or Never, a song by Outasight, is an avocado red pepper salsa, while Wyclef Jean’s Girls Girls Girls, is blueberry coconut salsa.
New Hellmanns Drizzle Sauces
Unilever is helping home cooks elevate snacks, sides and entrees with its new restaurant-worthy condiment: Hellmann’s Sauces. Available in five flavors, these sauces change any dish from bland to bold with a simple drizzle or two. Varieties are: Cilantro Lime, Creamy Bourbon BBQ, Creamy Chili Honey, Roasted Garlic and Roasted Red Pepper. Like other Hellmann’s products, they’re made with no artificial flavors and no high-fructose corn syrup. The 9-oz. squeeze bottles require refrigeration after opening.
Plant-Based Dressings and Dips from Bolthouse Farms
Since becoming independent from Campbell Soup Co. just over a year ago, Bolthouse Farms has been dedicated to creating a more plant-based food economy that is accessible, sustainable and nutritious. The company’s new plant-based dressing line consists of two oat-based and two veggie-blend varieties, which rely on a combination of vegetables, herbs, spices, seeds and whole oat flour. Varieties are: Carrot Miso, Garden Ranch, Green Goddess and Habanero Blue. The refrigerated dressings are made with natural, simple ingredients and are all vegan.
Kraft-Heinz Co. Two-in-One Toppings
Kraft-Heinz Co. continues to combine its condiments with Heinz Kranch, a blend of ketchup and ranch dressing in a single 19-oz. bottle. It joins the brand's three other “saucy sauces.” Mayochup (mayonnaise and ketchup), Mayocue (mayonnaise and barbecue sauce) and Mayomust (mayonnaise and mustard). About a year ago, the brand introduced Ketchup with a Blend of Veggies. It’s made with tomatoes, carrots and butternut squash and designed to sneak more vegetables into kids’ diets.
