Speciality Food Magazine - May 2025

W hat is a dining table without a few bottles or jars for dunking and dipping? Ketchup is a shopping basket staple in the UK, but brands and retailers are noticing the average consumer really is upping the ante in terms of what lands on their plate these days. They want more spice (having attuned their palates to chillies across the last couple of generations), more flavour, and greater authenticity – and they’re prepared to pay more for premium options, especially those made entirely with natural ingredients. @specialityfood 34 more broadly about. A number of new dressings, dips and marinades have been designed with multiple uses in mind, and that’s highly worth considering when making purchasing decisions. CHILLI CRISP These jars of fragrant oil, laden with knobbly, crispy, crunchy pieces of chilli, garlic and onions or shallots, are really cornering the condiment arena, with some independents saying these products have become their biggest sellers. Chefs and influencers are using them everywhere – on burgers and pizzas, in stir fries, and even over ice cream! ASIAN FLAVOURS Chilli crisp leads the way here, but consumers want more. And they’re experimenting in a big way with Asian condiments. Harry Wolff-Evans, owner of butchery, deli and bottle shop, Reuben’s, says, “Asian food, especially East Asian, is really having its moment. Absolutely I think it’s because of the growth of social media, and recipes being available online for people to experiment with. The best thing for me, personally, about that part of Asia and cooking, is you can get so much flavour into a dish with very little work. The ingredients pack a punch.” Top products to stock include gochujang, ssamjang, rayu, XO sauce, sriracha and kecap manis. HOT SAUCE The USA has been tapped into the hot sauce market for quite some time – and their fever for flavour is now catching on here. “It’s a $2 billion industry,” says Neil Ridley, author of Hot Sauce . “You see such a level of craft going into some of the smaller sauces.” He recommends stocking artisanal, small batch hot sauces from brands whose raison d’être isn’t blinding heat, but rather expressing the fruitiness and core flavours of the chillies they use. SWICY Chefs and foodies continue to fall for the lip-smacking appeal of swicy condiments such as hot honey. “What we’re seeing,” says chef and Sorted Food co-founder, Ben Ebbrell, “is a continued increase in global curiosity around food.” Sweet and spicy combinations are commonplace in many cuisines, and that’s now coming across in the UK dining scene, with shoppers keen to recreate street food vibes in their own kitchens. 43% OF CONSUMERS THINK PREMIUM CONDIMENTS LIKE HOT SAUCE MAKE A MEAL MORE SPECIAL MINTEL “The fact that, with just one product, you can relive childhood memories, is so compelling,” says writer Claire Dinhut (AKA Condiment Claire), talking about the rising popularity of the category. “It might be something your mum used to make for you, or something you ate on a holiday. Also, they allow you to travel all four corners of the world, even if you can’t afford to fly. “When you buy a jar, you can unlock that trip for yourself, recreate dishes you’ve always wanted to try, and expand your knowledge about foreign places. That’s so special.” THEDIVERSE WORLDOF DIPS The condiments category has exploded in the last few years, as consumers discover unique flavours from across the globe 10 condiment trends you need to know MULTI-PURPOSE MARINADES AND DRESSINGS Versatility means less waste, and that’s something shoppers are thinking