Culinology - December 2020 - 18

CONDIMENT trends

" One of the most important attributes to a premium sauce
or dressing is the amount of water used in the formula.
More water equals less flavor, less impact, less quality. "
Lance Avery, Big Fork Brands, Chicago

growing number of ghost kitchens popping
up across the country. They also allow for
more flavor options on limited menus.
Tulkoff Food Products Inc., Baltimore,
is introducing chimichurri sauce to the
foodservice channel. It was developed in
response to requests from foodservice
operators for ready-to-use globally inspired
sauces.
" We have seen more and more chefs
needing pre-made sauces that cut down
prep times, are consistent with each menu
application and promote food safety with
minimal interactions, " said Phil Tulkoff,

NEW!

president. " Our product is as close to a
freshly made chimichurri sauce, ready to use
straight out of the resealable container with a
six-month shelf life. "
Whether at home, in a ghost kitchen
or in limited dining spaces, sauces and
condiments are an easy way to top off
everything from a bowl of pasta to a burger to
tortilla chip. Flavor experience has never been
more important.
" There's so much room for this category
to grow and explore, " Mr. Doll said. " People
are looking for a one-stop-shop product that
really packs a punch for their meals. " *

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*This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.



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Culinology - December 2020

Table of Contents for the Digital Edition of Culinology - December 2020

Culinology - December 2020 - 1
Culinology - December 2020 - 1
Culinology - December 2020 - 2
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Culinology - December 2020 - 4
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