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,…

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About the Author

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


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