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Sauce Formulation Essentials

New prepared sauces meet consumer demands for bold ethnic flavors and speed-scratch cooking

Chuck Jolley, Contributing Editor

David Feder , RDN

April 13, 2016

Learn about the development and formulation of sauces.

KING’S HAWAIIAN Introduces Line of BBQ Sauces

New barbecue sauces are available in four varieties

March 24, 2016

The new BBQ sauces further expand the company’s product portfolio of well-loved products available to consumers nationwide.

Vegan Mayo made with Aquafaba

Sir Kensington’s introduces Fabanaise, which features an egg substitute called aquafaba, the water left behind when cooking chickpeas

March 21, 2016

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

Culinary Creations: Chef Joel Minkoff

A research & development chef’s perspective on sauce trends

March 16, 2016

Prepared Foods talks sauce trends with Chef Joel Minkoff, corporate manager of culinary research and development for Chelten House Products, a private label and foodservice processor in Bridgeport, N.J.

Ghost Pepper Mustard, Creamy Sriracha Horseradish

Beaverton Foods introduces two new spicy condiments

March 16, 2016

The Ghost Pepper Mustard was created by Chairman Gene Biggi, who has been appointed to the Specialty Food Association™ 2016 class of the Specialty Food Hall of Fame.

Weber BBQ Sauce is high in flavor and has no high fructose corn syrup

New Sauces and Marinades

Consumers crave flavor but also value convenience, health benefits

Robert Garrison

March 11, 2016

Consumers appear to be happy at home — cooking and creating culinary adventures with sauces and marinades, but manufacturers face the challenge of finding the right formula for success and blending on-trend flavor with convenience and health.