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.
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topping, says the WGSN report. Additionally, classic dressings are being updated with plant-based ingredients like aquafaba and nut-based dairy to appeal to vegan diets. Lesser-known vinegars and oils from around the world are also being integrated into dressings for taste and healthfulness. "It's still a little early, but better oils like olive and nut oils are showing a real sophistication on the rise," says Nielsen. Dressings, condiments, and marinades are a source of hidden sugars, though they are eaten in small amounts, points out Deutsch. Low-no sugar, keto-friendly is a growing area, with some products turning date or maple syrup as sweeteners. "Low sugar is a popular request," says Bicksler-Taub, who adds that marinades and grill sauces are a number-one category for the store from May through August and tapenades have increased in the past year. Condiment Classics The rise of plant-based options in traditional condiments is a trend that can't be denied, says Nielsen. She points to more vegan mayonnaise, made from chickenless eggs, aquafaba, or mung beans as an egg substitute, as an area where consumers can expect to see more in both retail and foodservice. "A plant-based wave is coming where we could see restaurants or families defaulting to the vegan option for condiments like mayo and some dressings too," she says. "And it won't be compromised tastewise." Flavor fusions, too, have been happening for a while in traditional condiment categories like catsup, mustard, and mayonnaise, with mixes like aioli and catsup/mayo blends. But Nielsen says there is still a place for the classics. "The fusions will keep branching out," she says, "but from eating at home, whether trying to moisten or tie together a sandwich or a veggie burger, there's a new resonance for the classic condiments." Clean, simple ingredients are reinventing the salad dressing category in particular. In its "Key Trend 2021: Salad Dressing" report, WGSN notes that consumer desire to add flavor to their meals is extending beyond condiments to salad dressings. But shoppers are seeking pourable health and added nutrition in addition to flavor. Up to now, some retailers have seen a drop off in traditional salad dressings because of artificial ingredients. "Olive oils and balsamic vinegar are better sellers for us than salad dressings," says E. Sue Bicksler-Taub, owner of Holbrook Cottage, a specialty retailer and gift store, in Briarcliff Manor, New York. At Liberty Heights Fresh, proprietor Steven Rosenberg opts to make dressings from standalone extra virgin or nut oils, balsamic vinegars, freshly pressed citrus juice, and herbs and spices. "Far too often the oils contained in a shelf-stable dressing or marinade has been sourced for low cost rather than high integrity and we have been underwhelmed," he notes. Increasingly, the health profile in dressings is under improvement. Nuts, including cashews and pili nuts from the Philippines, are being added for protein, healthy fat, and fiber, and seeds like pumpkin, sunflower, and sesame, are added to the dressings rather than used as an optional SPRING •••• € Denise Purcell is vice president of content and education for the Specialty Food Association. Editor's note. Given the breadth of the condiments, marinades, dressings, and cooking sauces category, it is difficult to cover everything in one article. This feature focuses on shelf-stable versus fresh condiments. Barbecue sauces and a deeper look at hot sauces will be covered separately. Clark + Hopkins Quintana Roo Pepper Sauce Circle B Ranch Marina's Cranberry Chutney