condiments

CHICAGO — Watch out, ketchup, mustard and mayo. During the pandemic, consumers learned how to manipulate food flavors and textures to meet their preferences, and there’s no going back. Now, condiment formulators are exploring all types of mashups, including unique carriers, global fusions and varied consistencies, all intended to wow consumers. “People want more and bolder flavors, and condiments are great delivery vehicles for new experiences,” said Ryan Kukuruzovic, corporate chef, Wixon, Saint Francis, Wis. That’s what the Kraft Heinz Co., […]