The impressive range of entries in the Best new condiment or marinade category of the World Food Innovation Awards 2015, highlights a number of important trends. Here, Claire Phoenix looks at the innovations that are driving this category.
Condiments have come out of the cupboard and sauces have taken on a spicy character with a fantastic range of beautifully designed entries in this category. Yogiyo is a new Korean chilli sauce duo in Sweet & Mild and Original while there is also a fiery Mexican chilli dry marinade from EHL ingredients where a very little goes a long way! Mexico seems to hold the flavours of 2015 with Alimentos Finisterre offering a Mexican Spicy and Sweet Cranberry Chipotle sauce and marinade promising all the vibrant flavours of Latin America.
Switching to another continent, African Baobab and Moringa dressing creates a piquant dressing for salads, seafoods, sandwiches and snacks. While from Italy, Pesto is no longer just basil flavoured but available in pistachio and prawn variants from Campo d’oro di Licata.
Other spicy delights include Mr Vikki’s tamarind chipotle chutney, Beef Pickle from The Hungry Chef and Beaver brand Hot Jalapeno mustard for those with a yearn for something seriously searing. But if you want something a little less steamy, The Patchwork Traditional Food Company has created a Mushroom Marmalade Collection offering oak smoking, caramelised onion and shitake for more subtle savoury aftertastes.
Finalists and winners in the 15 categories of the World Food Innovation Awards 2015 were announced at a special ceremony at IFE at ExCel in London on 23 March. The IFE World Food Innovation Awards are sponsored by Tetra Pak.
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