Elevating Condiments through Global Exploration

In a recent interview with Food Business News, Our Application Scientist, Erika James, taps into the growing trend of global exploration and discusses how you can add depth and excitement to your condiments.

As published in a recent issue of Food Business News

Q: What are some non-traditional and/or global flavors that could pair well with ketchup?

A: For global flavors, why not lean into ketchup’s Chinese origins with char siu using a balance of umami and sweet, given a punch with Shaoxing wine? I would also borrow from the bold flavors of Thai food by trying tom yum with lemongrass, shrimp, and some heat. Ketchup actually used to be made with mushrooms, so it would be fun to make a concept using a varietal that is really popular right now, like the earthy nuttiness of a morel. Other ideas: Bordeaux, Scotch Bonnet, sumac, currywurst, charred bell pepper, banana pepper.

Q: What are some non-traditional and/or global flavors that could pair well with mustard?

A: There are so many different Asian flavors that could pair with the pungency of mustard, whether it be citrus such as calamansi or yuzu, or hearty savory concepts such as miso or shito (caramelized onion and seafood notes). I also think category blurring by would be interesting, such as blueberry honey, lingonberry, or stout beer. Other ideas: hollandaise, kimchi, tarragon chive, tarragon mustard, lemon ginger, spicy Szechuan, honeysuckle honey.

Q: What are some non-traditional and/or global flavors that could pair well with mayonnaise?

A: Mayonnaise has already been the subject of lots of variation, so I would suggest moving in a more culinary direction, such as au jus or roasted corn, something that evokes a cooking process would be very interesting. Global flavors such as chimichurri (heat, herbs, red wine vinegar), pesto, black garlic, or adobo (paprika, oregano, cumin, garlic and onion) would also bring a different dimension. Other ideas: Hatch, cucumber, cilantro fig, ancho chili crunch mayo.

Q: What are some non-traditional and/or global flavors that could pair well with barbecue sauce?

A: Barbecue sauce is one of the easiest avenues for bringing in inspiration from sweet and beverage categories, such as pomegranate, cinnamon apricot, hopped Alabama white, or sweet rum. Other ideas: Walla Walla Onion Sweet, Bacon Jam, mole, spicy tamarind, black garlic, Cuban mojo.

Q: What are some other trends that you are seeing in condiment flavors?

A: Sweet heat continues, getting more specific with Latin American and Asian flavors, category blurring, fruits that traditionally haven’t been used in savory categories such as blueberry.