Spotlight on Sauces

December 2017

Once viewed as unnecessary and even unhealthy, sauces, dressings and condiments are moving to the forefront of menus across the nation. Creative sauces and condiments are no longer extras—they’re must-haves. Chefs are customizing to create signature sauces that differentiate their operations and drive traffic. See what’s trending and how you can stay one step ahead with unique condiment offerings.

  • Can’t believe it’s butter: Consumers are no longer avoiding butter. In fact, they’re starting to avoid butter alternatives. Bring butter back in a big way with distinctive flavor additions. A restaurant called Meat Market with locations in Florida and Puerto Rico is serving up butters with flavors such as chili mole, marrow and lobster. The key to creating the combinations is using ingredients that are strong enough to add flavor but not strong enough to overpower the butter’s taste.
  • Try twists on the classics: Ketchup, mayonnaise and mustard will always be popular condiments, so why not use them as a base for more adventurous creations? Millennials in particular want to try new and unique flavors. Meet demand by adding ingredients such as chili and lime, cilantro or wasabi to mayo; cranberry, ghost peppers or sun-dried tomato to ketchup; or honey and horseradish, roasted garlic or lemon and curry to mustard.
  • Bring on the global flavor: Exotic and ethnic-inspired condiments are becoming more popular, and they have been since the sriracha boom a few years ago. Harissa, a North African chili paste, is moving into the mainstream, as are piri piri and other African flavors. If you’re adding a global-themed sauce to your menu, offering samples is a great way to lower the barrier to entry for diners.

Stay up to date with the latest trends in foodservice by following us on Facebook and LinkedIn, and find flavorful sauces and more in our Culinary Center.


Consumers wanting it ‘their way’ drives tighter scrutiny for condiments, Nation’s Restaurant News, March 2017.

Add Flavor and Profit with Customized Condiments, Restaurant Business, August 2016.

Crawford, Elizabeth. Dairy innovations will take butter to ‘new flavor places,’ Packaged Facts predicts, FoodNavigator-USA, January 2017.

Ayoub, Katie. Butter Goes Bold, Flavor & The Menu, January 2016.

Kruse, Nancy. Cooling crema spreads across menus, Nation’s Restaurant News, June 2017.

6 Trends Driving U.S. Condiments & Sauces Market Sales To $24 Billion and Beyond, Packaged Facts, July 2017.

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