The Sauce Source
August 2016
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Summer Fancy Food Show

The Summer Fancy Food Show, held late June, featured over 2,670 exhibitors from over 55 countries this year.

"This show is another great way to discover new products from around the world and see innovative, up and coming trends that we can bring to our customers," explains Allison Rittman, Paradise’s Research Chef.

"Here are three of the top trends and some cool products that caught our attention. Many of the products were Sofi award winners; Specialty Food Association honorees chosen from 3,200 entries by a national panel of culinary experts in a blind tasting."

#1 Trend - Focus on Fruit

With so much focus being put onto vegetables, it was only a matter of time before we got to fruit. Fruit was seen as an ingredient in everything from a Moroccan apricot sauce and banana-based nutrition bars to a line of seasoning pouches for grilling and fruit crisp crackers that are nothing more than dried fruit slices.

Fruit Crisps - Dried slices of fruit that are thin and crispy. Come in 4 flavors: Blood Orange, Orange, Pear and Apple. (Dardiman’s)
Radicchio, Parsnip and Apricot Ravioli - Sautéed radicchio, roasted parsnips and dried apricots folded into ricotta, parmesan and mozzarella cheese is enclosed in this signature pasta with black pepper pasta stripes.(La Pasta Inc.)

#2 Trend - Continued Expansion of Chilies & Spices

Over the past few years we have seen a proliferation in the use of chilies and spices in almost everything that we eat, so it is little surprise that this trend continues to morph and stay relevant. We see growth in the use of chilies in products such as candies, snacks and blends. And the use of regional flavors from around the world abound.

Bak kwa – A take on a Singaporean and Malaysian style street snack. Extremely flavorful and available with turkey or pork, a great change from traditional beef jerky. (Little Red Dot)
Hungarian Goathorn Peppers - Among the Pacific Northwest's most well-loved regional delicacies. A hint of maple syrup in the brine gives these fruity, tangy and crunchy peppers a pleasant sweetness. (Foodmatch Inc.)

#3 Trend - Ethnic Sauces

Ethnic sauces are still taking center stage. We are seeing more flavors from the Middle East and India along with the continued spread of African and Asian flavors. Unique sauces, new takes on old classics, and interesting applications to bring innovation to traditional offerings.

Yassa Sauce - a caramelized onion, lemon, chile, smoked paprika, ginger, and garlic sauce from Senegal, West Africa. (Kitchens of Africa)
Harissa - hot chili peppers, garlic, coriander seed, caraway from North Africa (M5 Corporation)
Hatch Chile Pesto - Green roasted peppers and hatch chiles create a new style of pesto, a uniquely American take on a Mediterranean classic. (The Gracious Gourmet)

Turning Trends into New Creations

So how do you take these ideas and turn them into something for your menu or product offering? Sauces that capture these flavors are one of the easiest ways. Here’s just a sampling of custom, signature sauces Paradise can create to help you tap into these trends of fruit, chiles and ethnic:

- Mango Habanero Glaze
- Blackberry BBQ
- Pineapple Teriyaki
- Fire Roasted Hatch Chile Salsa
- Cholula Type Hot Sauce
- Cascabel Sauce
- Chamoy
- Harissa Sauce
- Gochujang

These sauces can add a new twist to just about any current offering you have – entrees, appetizers, sandwiches, dips, pizzas, glazes, meal kit sauce pouches, even desserts.

For more ideas on how to capitalize on these trends, reach out to Allison at Allison.Rittman @

Also, check out these flavors from around the world:

Trends - Industrial
Trends - Chains

(click above graphics to open)

Kimchi French Fries
Kimchi French Fries
For Bulgogi Beef:

1 lb. Sirloin Beef, trimmed and sliced thinly

Paradise Bulgogi Sauce

For Sriracha Mayo:

3 oz. Mayonnaise

2 oz. Paradise Sriracha Sauce

For Fries:

1 lb. French Fries, frozen

As Needed Vegetable Oil

4 oz. Kimchi, chopped

3 oz. Cheddar Cheese, shredded

1 oz. Scallions, fresh, bias cut

1 tbsp. Cilantro, fresh, chopped

For Bulgogi Beef:
1. Combine sliced sirloin and Bulgogi sauce and marinate for at least 4 hours.

2. Drain and grill beef over medium-high heat until cooked throughout. Reserve and keep warm.

For Sriracha Mayo:
3. Combine Sriracha and mayonnaise and mix well. Reserve in squeeze bottle.

For Fries:
4. Fry French fries in oil at 375°F until crispy, about 8-10 minutes. Drain.

5. Top hot fries with grilled bulgogi beef, chopped kimchi, and Cheddar cheese.

6. Drizzle with Sriracha mayonnaise and top with scallions and chopped cilantro.

7. Serve immediately.

Serves 4

Chef's Notes
Inspired by a local Austin food truck, this fusion of French fries with Korean flavors is a surprise combination bursting with flavor.  Heat outdoor grill to medium high / 400°F.

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