Speciality Food Magazine - May 2025

S alt, pepper, oil, vinegar. What would we do without them? Alongside herbs and spices, they’re the absolute backbones of the kitchen, bringing everything we cook to life. Extra virgin olive oil has been booming (despite almost doubling in price) as customers seek to remove UPFs and seed oils from their diets. And now they’re turning their attentions to buying better vinegars and dressings. Shoppers are voting with their feet, seeking out artisanal, craft made varieties to tantalise their tastebuds. And this is where fine food retail can step up to the pantry. Vinegar’s time to shine The vinegar category has moved on a great deal as consumers continue to be inspired inmyriad ways. By chefs, keen to demonstrate the versatility of fruit, rice wine, balsamic, sherry, and craft malt vinegars. By the ‘Glucose Goddess’ Jessie Inchauspé, who’s been extolling the virtues of consuming apple cider vinegar before meals to help prevent spikes in blood sugar (with Fortune Business Insights predicting a global 5.7% CAGR in ACV by 2032). And by the trend towards fruit vinegars, which are being stirred into soft drinks and cocktails, and used as glazes and dressings – a touch of blackberry vinegar splashed into the panwith a duck breast at the end of cooking does marvels for any resulting sauce, for example. A vocal advocate for vinegar is Andy Harris of London’s Vinegar Shed. The beauty of selling vinegars @specialityfood 26 in speciality retail, Andy explains, is bringing the ‘real deal’ to customers, who have by and large only previously been exposed to industriallymade versions found in supermarkets. There’s somuchmore to discover, he adds. “Particularly withwine vinegars. There are four types; fruit flavoured, where they turn fruit into wine and turn that wine into vinegar; macerated vinegars where fruits are combined with the vinegar and other ingredients to get an intense flavour; rice wine vinegar fromAsia; and coconut vinegar fromaround the Philippines, Pacific and Caribbean. Whichever country you go to, there will be some sort of wine vinegar used in their cuisine.” What’s happened in the last 20 years, he thinks, is everyone’s become “obsessed with using balsamic for drizzling every whichway”. “Their perceptionwas malt vinegar for fish and chips, maybe a bit of red wine vinegar tomake a French vinaigrette.” But that perception is changing rapidly. “That’s why I wanted to introduce people tomore exciting vinegars, using different grape varieties and ageing processes. These are not ingredients that should sit in the back of your cupboard for occasional use!” Womersley Foods has certainly seen a surge of interest in its vinegars, says spokesperson Labaika Ashiru. “They offer an easy way to bring big flavour without fuss, and they appeal to a wide range of dietary preferences,” he explains. “We think the rise in home cooking, a focus on health-conscious choices, and the push for sustainable, quality ingredients all play a part.” The brand’s Raspberry Vinegar is a longtime customer favourite and what he calls Womersley’s most Dressings, vinegars and oils have long been cupboard staples ... but the market has changed considerably, with more choice and versatility than ever before, Speciality Food reports BEST DRESSED LABAIKA ASHIRU WOMERSLEY FOODS ANDY HARRIS VINEGAR SHED NICKI WEDGEWOOD COTTAGE DELIGHT BARNES EDWARDS THE GARLIC FARM/WILD ISLAND COMMENTATORS iconic flavour, alongside Lime, Black Pepper & Lavender. Flavoured varieties should be considered by all speciality retailers looking to capture the imaginations of their food savvy, curious customers. And they’re no longer a niche or novelty. “They’re a staple,” Labaika adds. “They’re not just condiments – they’re conversation starters. They are the surprisingly delicious and versatile ingredients you didn’t know you needed in your kitchen until now.” Create a stir amongst new and regular customers by demonstrating the beauty of these products in-store. Showhow fruity vinegars can be twirled with sparkling water and ice tomake a refreshing shrub drink, how they canmake an easy glaze or marinade, or even a quick dessert. “If you haven’t tried our vinegars with cheese, you’remissing out,” says Labaika. The balsamic boom Balsamic vinegar is a category Cottage Delight has seen go from strength-to-strength since the brand’s wholesale arm took on exclusive distribution of Italian maker Ponti’s products in the UK independent sector. “They’ve got 99% brand awareness in Italy,” explains Cottage Delight marketing lead, Nicki Wedgewood. “They’re a B Corp, and are all about provenance, authenticity and quality. Everything is very environmentally friendly, and there are no additives or added sugar. Their real focus is bringing out flavours,” she adds. The range includes balsamic and fig balsamic glazes that are “so rich and sticky” according to Nicki, who says they’re often called the ‘Italian ketchup’, so ubiquitous are they in