Articles Tagged with ''mayonnaise''

Here is a quick survey of some of the most notable sauces, marinades and dressing introductions from the past year.

XtraBlend® RN is the result of a major research program conducted by Naturex that explored the chelating and free radical scavenging properties of more than 400 botanicals. Since they are familiar and clearly understood to be of natural origin, botanical extracts resonate well with consumers.

Heinz Real Mayonnaise is available at retailers nationwide in 13-ounce and 19-ounce squeeze bottles, and 15-ounce and 30-ounce jars, starting at a suggested retail price of $2.98. The jars have been specially designed to look like an egg, reminding fans that 100% cage free eggs are one of the key ingredients in our mayonnaise.

Since Sir Kensington’s Fabanaise is a commercial product using this natural egg replacement, the company partnered with a hummus maker to create the first aquafaba supply chain in order to bring Fabanaise to market

In Germany, Heinz has taken a cue from the limited-edition phenomenon that seems to be pervading the food industry stateside.

According to Ambrose Bierce, in The Devil’s Dictionary, sauce is “the one infallible sign of civilization and enlightenment.” He added, “A people with no sauces has one thousand vices; a people with one sauce has nine hundred and ninety-nine.”

The market for fats and oils continues to grow. Packaged Facts estimates the segment reached $9.2 billion in sales by the end of 2011 and forecasts it will hit $10.6 billion by 2016, buoyed by research supporting the role of specific types of fat in maintaining health.

In a cost-conscious environment, restaurant operators are using sauces and seasonings to bring new flavor profiles to their usual dishes. While traditional sauces, such as barbecue, gravy and mayonnaise, are still popular, chefs are creating new, signature flavors that sometimes include ethnic ingredients.