10 trending condiments you have to stock this year

What 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.

‘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.’

10 condiment trends you need to know

1. Multi-purpose marinades and dressings

Versatility means less waste, and that’s something shoppers are thinking 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.

2. 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!

3. 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.

4. 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’etre isn’t blinding heat, but rather expressing the fruitiness and core flavours of the chillies they use.

5. 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.

6. Barbecue sauce

Barbecue culture is taking hold in Britain, with more and more households investing in serious kit. While purists will insist on making their own sauces and glazes, there’s a huge number of grilling enthusiasts seeking out products to make their pulled pork and slow-cooked short ribs sing. If barbecue cuts are a speciality at your butchery counter, be sure to offer the best sauce selection you can get your hands on.

7. Multi-use seasonings

We’ve already espoused the benefits of stocking versatile dressings, but this applies to seasonings too. At trade shows we’ve seen a burst of new and established makers selling products designed not only for use in stews and sauces, but for stirring into oils, yoghurt, cream cheese and other vehicles, transforming them into dips. These kinds of products are commonplace in Switzerland and Germany, and just now catching
on here.

8. Alt relishes and pickles

We all know onion marmalade and fruity chutney – which will always have a place in retail and the home – but alternatives are taking off on the UK food scene. We’re talking quirky ferments, pickles in ever weird and wonderful concoctions, candied jalapenos, spicy coconut chutneys and more. Don’t be afraid to experiment. And sample, sample, sample.

9. Fruity ketchups

Have you tried banana, black garlic, mango or damson ketchup? No? Well, you really should, as some independent retailers tell us they are outperforming the classic ‘Tommy K’ on their shelves, appealing to the customer who likes ketchup, but wants to dip their toes out of their comfort zone.

10. Flavoured butters

Yes, butter is considered a condiment. And we’ve seen the compound/flavoured butter category take off in the last 12 months. Savoury butters are, say butchers, an easy upsell in the counter, allowing home cooks to bring an oomph of flavour to steak in seconds. We also like the way these products have expanded into the sweet realm, enhanced with cinnamon, chocolate, booze and honey. Manchester’s cult bakery, Pollen, has even just released its own Croissant Butter, tapping into the trend.