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FoodBev's Phoebe Fraser samples the latest dips, sauces and condiments in this product round-up.

Dessert-inspired hummus

Canadian food manufacturer Summer Fresh debuted Dessert Hummus, designed to tap into the permissible indulgence trend. The brand says the new hummus varieties were developed to ‘add a touch of sensible indulgence’ to celebrations, enhancing snacking moments.

The new flavours include Chocolate Brownie, a ‘hazelnut spread alternative’ made from a blend of cocoa and chickpeas; Key Lime, which mixes key lime flavours with chickpeas; and Pumpkin Pie, a blend of brown sugar, pumpkin purée and chickpeas that is said to taste just like the classic dish.

Kelp-based hot sauce

Alaskan food manufacturer Barnacle has unveiled its latest innovation, Habanero Hot Sauce made with Alaska-grown kelp. Barnacle says the new sauce provides spicy habanero heat balanced with a hint of sweetness and a ‘deep savoury boost’ from the kelp, which is the first ingredient.

Kelp helps enhance saltiness and the umami flavour of food products, while providing nutritional density of ‘hard-to-come-by’ vitamins and minerals. Barnacle, which operates with a mission to benefit oceans, communities and the future, says its products help to expand the emerging kelp farming industry in Alaska by providing a high-value market for kelp farmers and harvesters.

Sauces made with avocado oil

In March, US-based Primal Kitchen introduced a new range of dipping sauces in four variants: Avocado Lime, Chicken Dippin’, Special Sauce and Yum Yum sauce. All made using avocado oil, the sauces contain less than 2g of sugar per serving and are free from artificial sweeteners, soy or seed oils.

Each sauce was crafted with specific culinary moments in mind – Avocado Lime to provide a zesty kick to tacos and burritos; Chicken Dippin’ to enhance fried chicken; Special Sauce to give burgers and fries a sweet, smoky upgrade; and Yum Yum Sauce to boost steak, shrimp, chicken and vegetables with a sweet and tangy flavour.

Hot sauce innovation

Frank’s RedHot expanded its range in the US with the launch of two new product lines: Dip’n Sauce and Squeeze Sauce.

The Dip’n Sauce line features three milder flavours – Buffalo Ranch, blending Frank’s RedHot Buffalo sauce flavour with creamy ranch dressing; Roasted Garlic, adding a punch of garlic to Frank’s RedHot cayenne pepper sauce; and Golden, combining sweet and tangy flavours with spicy cayenne pepper heat.

The line is described as a ‘thicker, dippable cousin’ to regular hot sauce and is suited for dipping and spreading. The Squeeze Sauce range boasts three varieties, Sriracha Squeeze Sauce, Hot Honey Squeeze Sauce and Creamy Buffalo Squeeze Sauce, contained in a flexible plastic bottle with a squeezable nozzle designed to ensure a smooth, controlled drizzle.

Heinz meanz business

Kraft Heinz tapped into increasing consumer demand for unique and elevated flavour experiences with its launch of Pickle Ketchup.

Combining two US favourites, the new condiment blends the tangy, savoury flavour of pickles – made using natural dill flavouring and onion powder – with the classic taste of Heinz ketchup. The new flavour is available in the UK and US. Last month, Kraft Heinz introduced its new Creamy Sauces line.

The five-strong range is the first innovation line to launch under the new Kraft Sauces brand, which consolidates all sauces, spreads and salad dressings under one family. The range includes five flavours: Smoky Hickory Bacon-flavoured aioli, Chipotle aioli, Garlic aioli, Burger aioli and Buffalo-style mayonnaise dressing.

Hummus Snackers

In collaboration with Frito-Lay, hummus giant Sabra introduced its latest innovation, Hummus Snackers. The Snackers range was developed as a convenient, on-the-go snacking option, combining bold-flavoured Sabra hummus with a crunchy serving of Frito Lay chips in one portable package.

The first new flavour blends Sabra Buffalo Hummus – which is made with Frank’s RedHot sauce – with Tostitos, pairing spicy, creamy buffalo hummus with salty, bite-sized Rounds Tostitos. The second flavour combines barbecue sauce-flavoured Sabra Hummus with salty Fritos corn chips.

Cheese dip duo

With cheese dips gaining popularity, Wisconsin-based Artisan cheese company Sartori unveiled its first ‘Spread & Dip’ products, Merlot BellaVitano and Garlic & Herb BellaVitano.

The Merlot variant is described as a rich, creamy cheese dip highlighted with the berry and plum notes of a merlot red wine, while Garlic & Herb provides flavours of garlic, lemon zest and parsley.

BellaVitano is a cow’s milk cheese with notes that ‘begin like a parmesan and end with hints of melted butter’. The new dips enable BellaVitano fans to enjoy the cheese in various applications, such as a sandwich spread or a dip for chips, veggies and crackers.

Watermelon rind chutney

Supplier of fresh produce for foodservice, Fresh Direct, launched its latest innovation aimed at tackling food waste: watermelon rind chutney. The chutney is a creative solution that utilises surplus watermelon rind that would typically go to waste.

Drawing inspiration from Indian chutneys and sambals, this pickle combines the rind with a harmonious blend of spices, including mustard seeds, cumin, turmeric, chilli, garlic and ginger. Complemented with plump sultanas, lemon and onions, the result is a vibrant, fragrant and mildly spicy chutney.

It serves as an accompaniment to various dishes such as poppadoms and curries, as well as complementing strong cheeses and cured meats.