The key to the right dressing is balanced flavor, paired with the right amount of fat and a punch of acid. Keeping with the culinary ratio of three parts fat to one part acid is a good base to start with. Adding intriguing ways to impart salt, heat, sweet and umami flavors unlocks innovation in the dressing segment.  

A number of approaches keep trends top of mind; sorting them by flavor type is a good way to create a salad dressing laboratory. 

• SALT: Smoked, black, pink, Himalayan, fish sauce, soy sauce, miso, anchovies 
• FAT: Egg yolk, mayo, nut butters, tahini, olive oil, nut oils, sour cream, heavy cream, yogurt, coconut milk 
• ACID: Vinegars, pickled ingredients, citrus, lime, lemon, orange, grapefruit, yogurt, sour cream, tamarind 
• HEAT: Chiles, salsa, hot sauce, chile paste, chile oil 
• SWEET: Infused simple syrups, steeps (lavender or hibiscus honey/syrup), rose water, date syrup, tamarind paste, maple syrup, fruit preserves or purées, brown sugar, molasses 
• UMAMI: Hoisin, fermented yeast extracts, miso, anchovy, tomato paste, tomato or mushroom powder 
• WILD-CARD FLAVORS: Matcha powder, roasted, smoked or pickled veggie or fruit purées, shallot, scallion, ginger, galangal, lemongrass 
• COLOR: Chile paste, carrot, saffron, turmeric, achiote, pesto, butterfly pea flower, beet, cabbage, ube

The key to the right dressing is balanced flavor, paired with the right amount of fat and a punch of acid. Keeping with the culinary ratio of three parts fat to one part acid is a good base to start with. Adding intriguing ways to impart salt, heat, sweet and umami flavors unlocks innovation in the dressing segment.  

A number of approaches keep trends top of mind; sorting them by flavor type is a good way to create a salad dressing laboratory. 

• SALT: Smoked, black, pink, Himalayan, fish sauce, soy sauce, miso, anchovies 
• FAT: Egg yolk, mayo, nut butters, tahini, olive oil, nut oils, sour cream, heavy cream, yogurt, coconut milk 
• ACID: Vinegars, pickled ingredients, citrus, lime, lemon, orange, grapefruit, yogurt, sour cream, tamarind 
• HEAT: Chiles, salsa, hot sauce, chile paste, chile oil 
• SWEET: Infused simple syrups, steeps (lavender or hibiscus honey/syrup), rose water, date syrup, tamarind paste, maple syrup, fruit preserves or purées, brown sugar, molasses 
• UMAMI: Hoisin, fermented yeast extracts, miso, anchovy, tomato paste, tomato or mushroom powder 
• WILD-CARD FLAVORS: Matcha powder, roasted, smoked or pickled veggie or fruit purées, shallot, scallion, ginger, galangal, lemongrass 
• COLOR: Chile paste, carrot, saffron, turmeric, achiote, pesto, butterfly pea flower, beet, cabbage, ube