“Fermented and Flourishing” is what Whole Foods Market calls the growing world of fermented condiments. The retailer’s Trends Council released their first-ever summer condiments trends predictions.
“These days, fermented foods are an unstoppable force charging through aisle after aisle with a full head of steam. Condiments are no exception,” reads the press release. “We’re seeing tangy fermented ingredients adding flair to vinaigrettes, hot sauces, honeys and mayos. With flavor boosts like miso, kimchi and fermented garlic, these products exponentially expand the flavor possibilities of every summer soirée.”
Sales for the condiment, marinade and dressing categories are expected to hit $2.9 billion by 2024, according to market research firm Mintel.
Whole Foods’ list highlighted emerging and established fermented condiments: Lucky Foods Seoul Kimchi Mayo, Cleveland Kitchen’s line of fermented dressings and marinades, California Olive Ranch Carrot Miso Vinaigrette, Firefly Kitchens Kimchi Hot Sauce and Ninja Squirrel Coconut Sriracha Hot Sauce.
Read more (Whole Foods Market)