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Table Sauce Flavors Diverge into Traditional and Ethnic
Posted: July 24, 2007
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Ethnic and Exotic
On the opposite end of the spectrum, growth in immigration and international travel has spurred increasing consumer interest in ethnic and exotic food products. Flavors from foreign countries are now widely available in both restaurants and retail, significantly influencing eating habits worldwide.
A myriad of new products claim to have ethnically-inspired recipes. A Taste of Africa table sauce range was launched in Germany. Another new product claimed to be made from a traditional recipe from the Canary Islands. One new product claimed to be based on a South American pampas recipe and another based on Argentinean chimichurri sauce. A number of Asian sauces were made available, including a Japanese-style soy sauce flavored with mushroom, bonito and kelp. In Russia, an ethnically-inspired range of four ketchups was launched in Brazilian, Chilean, Bulgarian and Mexican varieties. In the United States, a spiced chutney claims to be from the foothills of Kashmir.
Several manufacturers launched exotic product ranges with unusual flavor combinations, including one from Maille that included Strawberry and Bluebonnet; Orange Blossom and Cumin; Poppy Flower and Blue Poppy Seed; and Peach and Chili. Olio and Spices also introduced a new innovative range, with combinations such as Pomegranate Teriyaki, Dates Molasses Teriyaki, Lemon and Mint Chili, Orange Chili and Barbecue Fig.