Flavor Trends, Strategies and Solutions for Menu Development

The Future of Flavor Five global condiments showing big menu growth


American consumers are crazy for condiments—and have been since the early 1800s (when tomato ketchup was invented). But condiments that were popular from the 1970s to the ’90s—including horseradish, balsamic vinegar, ranch dressing and salsa—seem tame by today’s standards. The industry’s hottest success story—Sriracha—demonstrated how consumers’ palates are evolving to embrace extreme spices, fermented flavors and influences by global cuisine. In fact, the U.S. hot sauce market grew 150% from 2000 to 2013—more than BBQ sauce, ketchup, mayonnaise and mustard combined.

Recipes from the slideshow

Mediterranean-style Breakfast Skillet with Harissa

North African-style Lamb Chops with Chermoula and Rosemary

Lobster, Dijon and Red Pepper Sauce

Korean-style Chicken Wings

Lettuce Wraps with Sambal and Thai Roasted Peanut Sauce


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