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New RAGÚ Homestyle

The new pasta sauce line has bold flavors and a thick texture that clings to pasta

May 23, 2016

The new pasta sauce line has bold flavors and a thick texture that clings to pasta – a combination that pasta lovers will be able to detect.

Classico Riserva

New Classico line is available in five varieties

May 17, 2016

The new Classico Riserva sauces are made with no artificial ingredients or added sugar.

New Spicy Litehouse Dressings

Litehouse Sriracha Lime and Litehouse Mango Habanero showcase blends of spices and herbs for dressings

May 5, 2016

According to Kalsec Research, more than 80% of consumers say they enjoy spicy and hot foods and 62% of consumers prefer hot/spicy food when eating at home.

Lee Kum Kee Expands Sriracha Offerings

Asian condiment maker launches spicy sauces to meet consumer demand

May 3, 2016

The company's new Sriracha Barbecue and Sriracha Stir-Fry sauces are set to capitalize on the continues popularity of sriracha flavors.

Two New Products from Georgia

Tybee Sauce, Savannah Blood Mary Mix focus on local and regional roots

April 25, 2016

Gerald’s hot sauce is both sweet and spicy and features ingredients such as mangos, carrots, and habaneros.

New Artisanal Pasta Sauce

Victoria Fine Foods partners with Sur La Table on new artisanal pasta sauce line

April 20, 2016

Just like Victoria's premium and Organic sauce lines, the Sur La Table artisanal sauces are made with just a handful of ingredients

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.