Silver Spring Debuts First Non-GMO Horseradish
Silver Spring Foods, a subsidiary of Huntsinger Farms, the world’s largest grower and processor of horseradish, has launched a certified Non-GMO Fine Cut Prepared Horseradish just in time for National Horseradish Month in July. The new horseradish product was created to meet national consumer demand for non-GMO products and is now available in grocery stores regionally throughout the Midwest and online nationally.
Silver Spring Foods’ Non-GMO Fine Cut Prepared Horseradish is the first Non-GMO Project-Certified product from the company. Found in the refrigerated section, the new offering provides horseradish zing for seven months of product shelf life. Silver Spring worked for over three years with its crops, farms, ingredients, process and the certification project to bring this product to market.
“We’ve worked hard to bring this product to our consumers who’ve been asking for a non-GMO product for a while,” said Eric Rygg, Silver Spring Foods president. “More and more people are jumping on the horseradish bandwagon, and now we can provide a fantastic product to the millions of people who seek out and prefer non-GMO ingredients.”
Twenty one percent of Americans say they are buying more non-GMO products compared to prior to the pandemic, according to industry research firm The Hartman Group. “Consumers are always our focus and they want premium ingredients to make their food taste better and this is yet another way to bring flavor and excitement to the dishes they are cooking at home,” Rygg said.
Every harvest is vigorously tested for flavor and potency, ensuring the best horseradish available on the market that is flavor-packed all seven months of shelf life. The horseradish is gluten-free, has full Kosher Certification through Orthodox Union, and uses all Non-GMO Project Verified premium ingredients rich in nutrients, and free of artificial preservatives, flavorings, and colors. While what’s inside the bottle is of the utmost importance, the packaging matters too and was purposefully planned. The bottle, which is available in 8-ounce jars, was designed with 100% recyclable glass bottle packaging, and a green label to represent the company’s ongoing green initiatives.
Silver Spring Foods’ horseradish experts, known as the Zing Masters, work to assign a Zing Factor to each product, from 1 (low) to 5 (high). The new Non-GMO Horseradish ranks on the Z4 level of the Zing Factor Index, making it one level hotter than the company’s current Prepared Horseradish product due to proprietary techniques used to preserve the ingredients and make the heat last longer.
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Pass the Mustard – and Get a Peek at July’s Gourmet News
Since 1992, the National Mustard Museum has been celebrating National Mustard Day on the first Saturday in August, paying tribute to the Greatest (Condiment) Of All Time. Hubbard Avenue in front of the National Mustard Museum in Middleton, Wis., will be the scene with hot dogs and bratwursts, mustard ice cream, hot soft pretzels, mustard tastings, live music and mustard games for kids of all ages on Saturday, Aug. 6.
Live music begins on the French’s Music Stage at 10 am with The Blue Accordion. Madison’s own Black Star Drum Line will rock the streets with its heart-pounding precision beats at 11 am, followed by afternoon headliners The Dawg Bones. At the Family Tent, the popular Kids Are People Too! will delight the crowds with interactive rock ‘n roll shows, and everyone will want to take part in the new “Pie-Walk” (better than the old-fashioned “cake-walk”) sponsored by the Hubbard Avenue Diner.
Usinger’s of Milwaukee returns as the official sausage sponsor of National Mustard Day. There will be plenty of mustards to slather on your dogs and brats. A special addition this year will be mustard-flavored ice cream from Chocolate Shoppe Ice Cream Company. New activities include a portable rock climbing wall and a mustard speed pitching game. Can you cut the mustard?
Renowned New York artist Steven Marcus will be inside the Museum with his new exhibition of fanciful mustard art.
Details of all the activities and a schedule are online.
The National Mustard Museum recently concluded the annual World-Wide Mustard Competition and on Mustard Day, visitors will have the opportunity to taste many of the medal winning mustards, including the 2022 Grand Champion Tiger Tail Curry Mustard.
The nonprofit National Mustard Museum holds the world’s largest collection of mustards (more than 6,500) and mustard memorabilia. Mustard lovers will have the opportunity to buy the museum’s book, The Art of Mustard, with more than 600 pictures of objects and artifacts in the museum collection. The popular game, Please Pass the Mustard!, will also be available for sale, as are hundreds of mustards and other gourmet foods.
For those unable to attend the festival, the museum will launch a Mustard Day YouTube video, with mustard greetings from around the world, on the morning of Aug. 6. the museum will also host a live Mustard Day Zoom at 5 pm CDT on Aug. 6. Details and links will be available on the Mustard Museum’s web sites, www.mustardmuseum.com and www.mustardmuseum.org, the week before Mustard Day.
In the July issue of Gourmet News: More on the National Mustard Museum and its coveted condiment. The issue will be posted online on July 1. Remember to subscribe so you don’t miss fun features as this!
Whole Foods Market Launches Summer Condiment Trends Predictions
Whole Foods Market’s Trends Council revealed its first summer condiment trends predictions along with a list of corresponding products from emerging and established brands. The Trends Council – a collective of Whole Foods Market buyers and experts with extensive industry knowledge – predict global barbecue, chili peppers, elevated ketchup and mustard, next-level fermentation, and new takes on ranch will be influencing barbecues and picnics across America this summer.
Whole Foods Market’s summer condiment trends predictions come at a time when customers are turning to condiments to elevate their meals more than ever before. According to Mintel, sales for the condiment, marinade and dressing category are expected to hit $2.9 billion by 2024, showing growth of more than 5% since 2020.
“Customers are not afraid to experiment with condiments to level up familiar comfort foods or recreate a favorite restaurant dish. They are also trading out condiment-aisle classics for more elevated versions, and we expect this to continue as we head into summer,” said Rachel Bukowski, senior team leader of R&D for Exclusive Brands at Whole Foods Market. “Going forward, we expect to see the continued innovation in condiments for special diets like vegan, keto-friendly, low sugar and low-sodium options, as well as globally inspired condiments with distinct cultural stories.”
Whole Foods Market’s top five summer condiment trends:
BBQ Goes Global
Did you know your grill is secretly a teleportation machine? First stop: Japan. Next up: Tel Aviv. Transport your taste buds with a hot new lineup of internationally inspired barbecue sauces, spices and marinades. These products harness inspiration from worldwide cuisines, level up any cut of meat and turn your backyard into a high-octane flavor terminal.
Try the Trend: Bachan’s Original Japanese Barbecue Sauce, Gluten-Free Japanese Barbecue Sauce, Hot and Spicy Japanese Barbecue Sauce; 365 by Whole Foods Market Shawarma Marinade; Whole Foods Market Organic Berbere Seasoning; WE LOVE YOU Original Korean Bulgogi BBQ Sauce & Marinade, Medium Spicy Korean Bulgogi BBQ Sauce & Marinade, Sweet & Spicy Korean Gochujang Chili Sauce; Omsom Japanese Yuzu Miso Glaze, Korean Spicy Bulgogi, Vietnamese Lemongrass BBQ (coming summer 2022)
Hot Chili Summer
There’s a whole squad of zesty chili varieties bursting onto the condiment scene. They’re fiery enough to claim the title of summer’s hottest, and they definitely deserve a place in your pantry. From ancho to árbol and puya to cayenne, these chilis are spicing up sauces, pastes, oils and even honey. Crank up the heat and add some zest to grilled meats, salads, fruits and even ice creams.
Try the Trend: Momofuku Chili Crunch; Bitchin’ Sauce Cilantro Chili; Tajín Clásico Seasoning; Sir Kensington’s Chili Lime Crema Everything Sauce; Omsom Thai Krapow (coming summer 2022)
Ketchup and Mustard, Mastered
The most iconic red-and-yellow duo in the condiment game has come a long way from squeeze packets in cafeterias and drive-throughs. New ketchups and mustards push boundaries with fruit-and-veggie add-ins and cuisine-specific flavor profiles like curry and saffron. They’re the easiest way to elevate backyard burgers and dogs to prep them for the culinary red carpet.
Try the Trend: Maille x Mike’s Hot Honey Special Edition Hot Honey Dijon Mustard; Brooklyn Delhi Curry Ketchup, Curry Mustard; Acid League California Ketchup with Saffron and Living ACV, Hot Deli Mustard with ACV; True Made Foods Veggie Ketchup, Bavarian-Style Mustard
Fermented and Flourishing
These days, fermented foods are an unstoppable force charging through aisle after aisle with a full head of steam. Condiments are no exception. We’re seeing tangy fermented ingredients adding flair to vinaigrettes, hot sauces, honeys and mayos. With flavor boosts like miso, kimchi and fermented garlic, these products exponentially expand the flavor possibilities of every summer soirée.
Try the Trend: Lucky Foods Seoul Kimchi Mayo; Cleveland Kitchen Miso Jalapeño Fermented Dressing & Marinade, Garlic Italian Fermented Dressing & Marinade, Veggie Caesar Fermented Dressing & Marinade; California Olive Ranch Carrot Miso Vinaigrette; Firefly Kitchens Firefly Kimchi Hot Sauce, Firefly Cortido Salt, Firefly Kimchi Salt; Ninja Squirrel Coconut Sriracha Hot Sauce
Revved-Up Ranch
Ranch is one of those condiments that inspires cult-like devotion. So, ranch heads, rejoice: Your favorite dressing and dipping sauce has evolved, taking on bold new flavors and expanding with more plant-based options for all. Crank up your summer crudités board, let your carrots take a dip and bust out the garlic knots, because these refreshing ranches are ready to rev up every meal and snack, with vegan and special-diet picks included — even ones made with oatmilk.
Try the Trend: Primal Kitchen Vegan Ranch, Ranch Dip; Tessemae’s Organic Habanero Ranch, Organic Pantry Buffalo Ranch; Mill It Plant Based Classic Ranch Dressing; 365 by Whole Foods Market Vegan Ranch, Spicy Ranch; Acid League Oatmilk Ranch Prebiotic Vinaigrette
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