Ed Finkel

Chef adds sauce to plate

Sauce and condiment product formulation trends are migrating from the restaurant table to supermarket shelves.

“As people are cooking at home, they’re starting to think about [the fact that] condiments help them achieve restaurant-quality food at home,” says Mark Engel, founder of Fifth Taste Foods, which recently introduced a four-item line of plant-based chile crisp sauces. During the pandemic, “People weren’t traveling, they had disposable income, maybe they said,…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Ed Finkel is a freelance journalist based in Evanston, Ill. ([email protected]).


Placeholder

Manual Feature

Latest News

What’s on the Menu?

An infographic on foodservice menu  trends

Home-Centric Eating Creates Market Opportunities

Food and beverage category growth pockets emerge with ongoing shifts in what, when, and where America eats.

How GLP-1 Drugs Drive Innovation

A product development expert explains how the swift rise of these anti-obesity medications is fueling new food trends.

What’s Red-Hot in Food Dye Substitutes?

The author explores the history and current state of synthetic color and food dye regulations in the United States and suggests the top considerations for product developers when reformulating food and beverage products.

Sandwiches and Handheld Products Show Market Strength

An overview of product trends in the sandwich and handheld product category.