The condiment industry has long gone further than tomato ketchup and mustard to add bold flavours to food, allowing caterers and chefs to broaden their offering with infinitely customisable options. Angela Frewin reports
Mintel's recent US Flavor Trends report happily concluded: "there has never been a more exciting time to explore the seductive power of condiments and sauces".
"World cuisine's influence has led to condiments becoming ever-more complex and exotic," enthuses Emma Macdonald, founder of the Bay Tree Food Company. "Hot, spicy, smoky and sour are all key trends." As Sweet Beet founder Lizzy Hodcroft points out, cooking sauces, marinades, dressings, dips and accompaniments provide "a gateway for new flavours and foodie experience."
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