KANSAS CITY — The condiment and sauce aisles are expanding as manufacturers explore convenience-focused formats, restaurant-quality home cooking applications and globally-inspired flavors.
For instance, Camden, NJ-based The Campbell’s Co. launched Campbell’s sauces, a line of two-step sauces aimed at the 60% of Americans who prefer to spend less than 30 minutes cooking dinner, according to the company. With Campbell’s sauces, consumers need to cook their preferred protein and add the sauce, allowing for a meal to be prepared in less than 20 minutes. Varieties include creamy lemon garlic sauce, smothered chicken sauce, butter chicken sauce and Thai curry sauce.
Carbone Fine Food introduced its first offering outside of pasta sauces: Carbone Italian chili crisp. Intended for home cooks seeking to elevate their meals with restaurant-quality flavors, the products are formulated with olive oil, onions, garlic and a blend of peppers. The Carbone Italian chili crisp line includes Calabrian chili crisp, which features Calabrian chili and red bell peppers, and Aglio e Peperoncino, which is made with hot peppers and green bell peppers.
“Our goal with Carbone Fine Food has always been to make people feel like they can bring a little bit of the restaurant home with them,” said Mario Carbone, co-founder of Carbone Fine Food. “With the Italian chili crisp, we’re giving people another way to do that. A hero product that can make a meal feel special.”
After four years of development, Bachan’s has continued to add to its cuisine-fusion portfolio with the debut of its Japanese mayonnaise. The condiment is formulated with egg yolks and rice vinegar, with original, spicy and black garlic varieties.
“Mayonnaise has always been a staple in our home,” Justin Gill, founder and chief executive officer. “Growing up Japanese-American and traveling throughout Japan, I knew its versatility could go far beyond tuna salad and turkey sandwiches.”
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