Sauces

This spring we saw increased requests for herbal and botanical flavors. As the pandemic lockdown has continued consumers are looking for convenience paired with immunity boosting ingredients. Benefits of using some of these flavors in a juice concentrate blend is that they pair nicely as a secondary note to the fruit.

Recently, Shana spent some time in the test kitchen developing several new mustard flavors with juice concentrates as some of their base. Flavors that she developed included Cranberry Horseradish, Pineapple and Pumpkin Spice Horseradish.

The R and D department has been working its way through developing blends with a regional theme. This has lead us to try new fruits and flavor combinations. In March, we are focusing on the South region of the U.S.

This month, with summer in full view, we are featuring a lovely Mango Rum Sauce. This can be served based on your protein of choice, served cold as a sauce, or even...

80% of consumers are enjoying varied ethnic flavors out in restaurants at least once a month. Caribbean flavors or becoming very popular and more mainstream for the bright, light and complex flavors they bring to products.