Add a Dollop of Swagger

Is there anyone in the culinary community who remains unaware that sauces, spreads and dips are enjoying their moment in the on-trend spotlight? Anyone? Hello? (Crickets.) We didn’t think so. The imperative for foodservice operators and menu developers here is obvious: Ensure sauces, spreads and dips are key elements in the innovation pipeline.

But the challenge is, of course, a bit more complex: striking not just while the iron continues to burn red-hot, but in such a way that demonstrates mindful mastery of the long game. It means anticipating the drivers that will keep fascination with sauces, spreads and dips from being a fleeting flirtation for diners. It means pushing boundaries with audacious, unexpected profiles that lean into the future, ready to evolve to meet changing needs—especially of those capricious Gen Z and Gen Alpha consumers.

Sauces and their cousins also need to carry more than the flavor of one craveable menu item in today’s foodservice kitchens. “They are an operationally efficient way to add bold, unique flavors and textures to a variety of dishes without adding too many SKUs,” says Yury Krasilovsky, culinary innovation manager, Good Foods. “Adding one new sauce can create a common thread across dayparts and menu categories that drives a seasonality story, social media activation and product trial.”

The goal is to capitalize on “it” flavor profiles that are distinctive, yet versatile across the menu. Good Foods has recently introduced a new line of refrigerated Spicy Sauces and Spreads that hit the bull’s-eye. Well-known for its extensive portfolio of retail products—especially guacamole flavors, avocado mash, salsa and dairy dips—Good Foods is positioning its new line-up squarely within foodservice.

“We launched our new spicy items to meet the growing demand for bold, globally inspired flavors in foodservice,” explains Felicia Baity, senior brand manager. The initial items in the line are:

• Aji Verde Sauce
• Creamy Fire Chimichurri Sauce
• Strawberry Habanero Sauce
• Mexican Style Street Corn Spread

Credit: Katie Kelley for Flavor Experience

Good Foods presented multiple menu applications starring products in its new Spicy Sauces and Spreads line at the Flavor Experience in August. Among them: Savory churros were paired with Mexican Style Street Corn Spread for delicious dipping (left) and a mini Strawberry Habanero Glazed Donut filled with whipped goat cheese (right) made for a “swicy” bite.

CRAVE CRAFT

There was nothing casual about the development of these distinctive profiles at Good Foods. “Unlike our avocado-based products, which emphasize freshness and a creamy texture, these four new sauces were designed to deliver layered heat and versatile flavor impact,” says Baity. “Using market insights and Datassential’s Menu Adoption Cycle chart, we identified on-trend flavor profiles with strong growth potential and worked closely with our culinary team to bring them to life.”

In 2024, Datassential confirmed that 84 percent of consumers eat spicy foods and that 70 percent of restaurants feature at least one spicy item on the menu. These new sauces tap into that trend, but go further by applying a sophisticated approach to flavor building that will help operators develop dishes that stand out from the competition. No plus-up additions are needed to extend their versatility. Each product boasts a unique profile that can be used across the menu. Krasilovsky describes the opportunities:

Aji Verde: Peruvian in origin, this is a mayonnaise-based sauce that blends herbs, peppers and Cotija together for a tangy, zesty flavor profile. Use it with grilled meats and seafood, plus wraps and fries. Specific menu ideas:

• Aji Verde Crunch Wrap—soft tortilla topped with a crispy tortilla, cheddar, Aji Verde sauce, shredded lettuce, diced tomatoes and seasoned ground beef, wrapped and griddled.
• Spicy Verde Breakfast Quesadilla—12-in. tortilla filled with black bean puree, fried potatoes, fluffy eggs, Oaxaca cheese and Aji Verde sauce, griddled until crispy.

Creamy Fire Chimichurri: Packed with fresh herbs, zesty lime and a fiery blend of Serrano and habanero peppers, it delivers a bold, velvety kick. Try it with burgers, sandwiches, eggs and veggies. Specific menu ideas:

• Loaded Chimichurri Fries—Seasoned fries smothered with shredded beef, pico de gallo, Cotija, scallions and Creamy Fire Chimichurri sauce.
• Spicy Roast Beef Sandwich—Garlic-and-cheese focaccia topped with sweety drop peppers, sliced roast beef, smoked cheddar and Creamy Fire Chimichurri.

Strawberry Habanero: With sweet heat on fire with consumers, Good Foods combines America’s favorite berry with habanero and jalapeño peppers, plus a hint of agave and lime. It’s ideal for appetizers like wings and tacos and even works with beverages! Datassential finds that millennials have a particular affinity for habanero. Specific menu ideas:

• Strawberry Habanero Pork Belly Bao—A bao bun packed with crispy pork belly, cucumber slices, pickled daikon and carrot and drizzled with Strawberry Habanero Sauce.
• Strawberry Habanero Cadillac Margarita—A refreshing blend of fresh lime juice, tequila, triple sec, agave and Strawberry Habanero Sauce served in a salt-rim glass.

Mexican Style Street Corn: Tapping the popularity of elote as a flavor system, this versatile spread is made with whole sweet corn kernels with a creamy, moderately spiced blend of Neufchatel, mayonnaise, jalapeño, Serrano and lime. It’s a natural dip, but also a great flavor layer for chicken, nachos and burritos. Specific menu ideas:

• Mexican Street Corn Mac & Cheese—Cellentani pasta is bolstered with Mexican Style Street Corn Spread, roasted poblano peppers and shredded pepper Jack and then topped with seasoned breadcrumbs.
• Spicy Street Corn Flatbread—Apply Mexican Style Street Corn Spread across flatbread and top with charred corn, crumbled Cotija, pickled red onion, lime crema and fresh cilantro.

All four products are free from artificial ingredients and preservatives. They are shipped and stored refrigerated in 2-lb. bags. They are produced and packaged using High Pressure Processing (HPP), a preservation method that inactivates microorganisms using intense pressure in cold water rather than heating. “With HPP, Good Foods delivers products that maintain fresh, vibrant flavors and nutritional integrity while ensuring food safety,” says Briana Voss, senior director corporate strategy and communications. “This allows our products to taste freshly made with an extended shelf life, while using cleaner ingredients.”

Transform a breakfast sandwich built with buttermilk biscuits, a folded egg omelet, American cheese and bacon by adding a zesty, tangy kick with Aji Verde Sauce, new from Good Foods.

A FLAVOR-FORWARD FUTURE

“Gen Z certainly deserves some credit in driving sauce innovation because of their adventurous palates, global influences and willingness to try new flavors and engage with brands on social media,” says Krasilovsky. But he cautions against counting out other age groups, noting that a desire for food experiences rarely found at home is an incentive that spans multiple generations.

Nonetheless, the future of foodservice will be written by the youth vote. “It’s well-known that Gen Z is the most ethnically diverse generation in American history, so they’re demanding flavors that reflect their diversity,” says Krasilovsky. “Sweet and spicy for sure is in demand, plus more unexpected, globally inspired flavors from non-Mexican Latin American countries, Asian countries outside of China and soon I expect we’ll see more African-influenced flavors become more widely available in a sauce format.”

The Aji Verde is the newest flavor to join the Spicy Sauces and Spreads line. With an eye on the diversity driver, what might be next? “We’re working on a pesto with a unique twist,” hints Adam Isaacs, director of foodservice. “We’ve also been exploring Asian flavors, as we’ve had several requests for this profile.” Possible directions include Korean-inspired creamy sauces, more spicy-sweet flavors and unique pimento cheese spreads, he cites.

The Good Foods team leans on the company’s reputation in retail as it develops products for foodservice. “Our consumer insights drive our innovation and allow us to identify what’s resonating in both segments to translate those learnings into scalable solutions,” says Voss. “We embrace curiosity and an entrepreneurial drive that fuels innovation through continuous learning, thought leadership and a growth mindset.”

Use of bold, distinctive sauces, spreads and dips is a smart strategy for invigorating your menu while maintaining brand identity. The key is to adopt versatile solutions that align with consumer need states today and tomorrow.

Want to taste the Good Foods Spicy Sauces and Spreads flavors for yourself? Complete the form here to receive samples.