Condiments Galore at New York’s Fancy Food Show

Featuring FoodBytes! alumni True Made Foods and Back to the Roots

Condiments, notably those that are Asian and fueled with searing heat, continue to ride high in the specialty food business, as showcased at last week’s Fancy Food Show at the Jacob K. Javits Convention Center in New York. Some newcomers in the category included charred sriracha from Nathan Meshberg and Jessica Fox of Ft. Greene Farms; a hot chile and a milder lime leaf sambal from Auria Abraham of Auria’s Malaysian Kitchen; and sriracha tweaked to make a hot sauce called Veracha, from Kevin Powell of True Made Foods. There were new imports of gochujang, the thick, spicy Korean sauce. And ketchup was not left in the dust; several came with gochujang and sriracha profiles.

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