Specialty Food Magazine

Winter 2020

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1194330

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Page 73 of 115

WINTER Sofi Awards 2020 ENTRIES OPEN FEBRUARY 3 RD sofiawards.com • #sofiawards Nielsen, VP, trends & marketing, CCD Innovation. While widely recognized condiments like Cholula, Tabasco, and Sriracha will continue to fill customers' baskets and drive sales, new competition with worldly influence is gaining traction. Destination Inspiration More about flavor and somewhat of a lesser emphasis on extreme heat, hot sauces celebrating global flavors are becoming a part of our everyday space while giving customers a taste of both the new and familiar. "Globally influenced sauces are a way for people to experience a different place without even leaving home—it's really a cheap way to travel!" Says Brandon Clark, co-owner of Clark + Hopkins, Artisan Pepper Sauces & Bloody Mary Mixes in Virginia. Hopkins, who visits and studies the cuisines of different countries, captures and bottles their flavor nuances. Places like India, Ethiopia, Laos, and the Yucatan Peninsula are high on his list of best sellers where he exposes flavors like curry, Berbere, umami, and citrusy habaneros, respectively. At the Heatonist in Brooklyn, an Indian-inspired sauce was a quick best seller. "Burn After Eating from the Karma Sauce Co. is a new favorite," says Chaimberg. "It contains ajwain seed, amchoor, which is dried green mango powder and hing powder (a pungent mix of rice flour, gum arabic, asafoetida, turmeric), and ginger extract. Mazi Piri Piri Sauce

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