product roundup
Mustard Mania
Fruits, herbs, wine and beer are
just some additions to creative new
condiments hitting store shelves.
BY EVA MESZAROS
M
ustard is hot—and not
just from the namesake
seed. The segment is
booming, with total U.S. retail sales
growing 11 percent between 2007
and 2012, according to research firm
Mintel. And while ketchup makers are going for minimalist appeal,
mustard is proving it's not a onetrick pony. The latest entrants show
creative infusions, from fruit and
herbs to wine and beer, and a variety of textures, layers and heat—all
while keeping the condiment's signature healthful profile. As consumers
continue to demand better-for-you
items with intriguing flavors, tell
them to look no further than these
new, auspicious offerings.
PHOTOS: MARK FERRI; FOOD STYLING: ROSCOE BETSILL;
PROPS STYLING: FRAN MATALON-DEGNI
From left: Uncle Jim's Gluten-Free Wasabi
Pepper Mustard; Terrapin Ridge Farm
Sweet Beet & Horseradish Mustard; AJ's
Edible Arts Mustard in Red Ale (top);
Herlocher Dipping Mustard; Barhyte
Specialty Foods Saucy Mama Dill Mustard
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❘ SPECIALTY FOOD MAGAZINE
specialtyfood.com
