KANSAS CITY – Condiment and sauce aisles are expanding as manufacturers explore formats that focus on convenience, restaurant-quality home cooking applications and globally inspired flavors.
For example, Camden, NJ-based The Campbell’s Co. launched Campbell’s sauces, a line of two-step sauces aimed at the 60% of Americans who like to spend less than 30 minutes cooking dinner, according to the company. With Campbell’s sauce, consumers simply cook their favorite protein and add the sauce, so the meal can be prepared in less than 20 minutes. Varieties include creamy lemon garlic sauce, drizzled chicken sauce, butter chicken sauce and Thai curry sauce.
Carbone Fine Food introduces its first offering outside of pasta sauce: Carbone Italian chili crisp. Aimed at home cooks who want to infuse their meals with restaurant-quality flavor, the product is formulated with olive oil, onion, garlic and pepper blends. Carbone’s dry Italian chili line includes Calabrian chili, which features Calabrian chili and red paprika, and Aglio e Peperoncino, which is made with hot pepper and green paprika.
“Our goal with Carbone Fine Food has always been to make people feel like they can bring some of the restaurant into their home,” said Mario Carbone, founder of Carbone Fine Food. “With Italian dry chilies, we’re giving people another way to do that. A hero product that can make a special dish.”
After four years of development, Bachan’s continues to expand its fusion-cuisine portfolio with the debut of Japanese mayonnaise. The seasoning is formulated with egg yolk and rice vinegar, with original, spicy and black garlic varieties.
“Mayonnaise has always been a staple in our house,” says Justin Gill, founder and chief executive officer. “Growing up Japanese-American and traveling all over Japan, I know the versatility extends beyond tuna salad and turkey sandwiches.”