NEW YORK — The Summer Fancy Food Show had an abundance of sophisticated twists on classic condiments. The event, held June 25-27 in New York City, showcased thousands of new products, including spicy vodka sauce, ketchup sweetened with organic honey, and black truffle brown butter.
The Specialty Food Association, which produces the Fancy Food Show, has made convenience a top trend for this year as consumers demand items that simplify meal prep while adding flavor and flair to restaurant fare. listed in Some of the show’s standout items were developed by or in partnership with Michelin-starred chefs.
Carbon Fine Foods of New York is a jar of the popular Spicy Vodka Sauce served in a spicy rigatoni vodka dish on the menu at Carbon, an upscale Italian restaurant brand with locations in New York, Miami, Las Vegas and Hong Kong. added to the line of The company’s latest addition to its retail line was created in partnership with Major Food Group founders Mario Carbone, Rich Torrisi and Jeff Zalaznick.
“What I mean is, our process is beautifully simple, but it’s incredibly difficult to make a product that tastes great and has quality,” said Carbone. “We took the same approach to perhaps our most popular dish, Spicy Vodka. Carbone fans and new consumers alike, from our family to yours, enjoy the same taste in the comfort of their own home. It gives you the opportunity to recreate the experience.”
The Jersey Tomato Company of Windermere, Fla., has partnered with chef and restaurateur Tom Colicchio to launch Colicchio Kitchen, an expanded collection of tomato sauces and condiments and dressings. New products are lemon garlic mayonnaise and grilled chili pepper mayonnaise.
“I originally partnered with Jersey Tomatoes because I had never tasted anything so close to my grandmother’s Summer Sauce,” Colicchio said. “We have reproduced the taste of summer. Please enjoy the original taste of tomatoes without adding anything.”
Two professional chefs have launched Black & Bolyard, a brand of bottled brown butter. The single-ingredient spread is described as “a tastier, deeply toasted version of butter” and can be spread on toast, melted and drizzled over popcorn, baked in cookies and pies, or spooned over sautéed fish or steak. can.
According to founders Andrew Black and Eric Boliard, home-made brown butter is often not brown enough or burnt. Flavors include original, black truffle, and salted honey. This product he has a shelf life of 12 months. The company also offers bulk sizes for food manufacturers, bakeries and restaurants.
Primal Kitchen in Oxnard, Calif. introduced several new products, including Buffalo Sauce and Korean BBQ Sauce. The brand describes a sweet, tangy, creamy mayonnaise, formulated without eggs, sugar or high fructose corn syrup.
“Mayonnaise is notoriously polarizing, but don’t worry Primal Kitchen’s Whipped Dressings & Spreads is not mayonnaise. It’s in a class of its own. Whipped is a perfectly sweet and spiced spread.” said Audrey Berger, Head of Commercialization and Innovation. We know you’ll love it when you know it tastes great, is plant-based, has no artificial sweeteners, and is made with fats we love like avocado oil. ”
Primal Kitchen will also introduce “A Tad Sweet Ketchup,” which contains organic ingredients such as honey.
Other staples featured on the show included duck fat cooking oil spray, organic spicy tahini sauce, harissa saffron garlic sauce, Mexican chilli crunch and arrabbiata sauce made from leftover tomatoes.