Flavour saviours: The simple way to launch new cuisines

Taste goes global

With such international flavours increasingly mainstream, Major has launched a Global Paste range, featuring a South Asian-influenced laksa, Korean-style gochujang and North African-inspired harissa.

Paul Saunders, Major’s marketing manager, says: “We recognise that consumers are more adventurous than ever, seeking out exciting and new flavours across a variety of dishes. Our goal has always been to help chefs and busy kitchen teams deliver outstanding flavour quickly, simply and consistently. Global Paste is no different and is the ultimate ingredient for operators who want to explore global trends and deliver authentic flavours.

“Like all Major products, the Global Paste range has been created to work seamlessly in busy professional kitchens, offering maximum versatility with minimal effort. From a single tub, a global twist can be added to a wide variety of dishes.”

Tom Styman-Heighton, development chef at Funnybones Foodservice, which supplies sauces across Mexican, American and Caribbean cuisines, says: “Regular sauce rotation revitalises menus, keeping customers coming back for more, and can open up brand new cuisine types.”

Rachel Porter, Country Range Group own-brand manager, agrees: “While classics like tomato ketchup and brown sauce remain favourites, diners of all ages are becoming more discerning and showing a willingness to take a step off the well-beaten sauce path. Reflecting this, barbecue has evolved beyond a seasonal summer activity and our Sticky BBQ Sauce has become a standout product for chefs cooking over flames.”

Dressings to impress

Moving from cooking into cold dishes, James Whitbourn, senior commercial manager for foodservice at Compleat Food Group, which supplies the Vadasz and Harvey & Brockless brands, says: “The growth of salad culture means diners expect far more than tired dressings or basic vinaigrettes. The dressing has become the hero component, as the element that brings everything together, adds excitement and signals freshness.”

The Harvey & Brockless range includes Green Goddess, Coconut and Mango, Thai Sesame, Sesame Miso and Vietnamese Chilli Ginger dressings. Whitbourn says: “These are colourful, full of flavour and perfectly suited to salads, grain bowls and lighter menus where diners want to feel both nourished and excited.”

Sauces are particularly valuable in venues where skills may not be at chef level, says Paul Stanley, foodservice manager at Middleton Foods. “Operators can benefit massively from using quality ready-made products, particularly with the pressure of busy, high-footfall cafés and restaurants. The result is the same as sauces and stocks which have been made from scratch, just far more convenient.

“Preparation time is reduced, there’s no need to stock a range of fresh ingredients, stock can easily be controlled and, importantly, costs and traceability can easily be managed. What’s more, it ensures consistency. This is important when keeping customers happy and helps contribute towards securing repeat custom.”

Anais Hancock, marketing manager for Cornish Sea Salt, says: “Seasonings such as smoked salts, chilli-infused blends and herb-forward mixes allow kitchens to tap into trends with minimal operational strain. Cornish Sea Salt’s range, including its naturally smoked sea salt and flavoured varieties, offers an easy way to layer depth into sauces, compound butters, marinades and plant-forward dishes.”

Multipurpose models

Ivan Pan, associate director for business development at Lee Kum Kee Europe, says products such as its Oyster Sauce, Soy Sauce and Premium Mushroom Seasoning Powder work in classic Asian dishes as well as giving greater depth and richness to favourites such as stews, soups and pies. “Sauces can be used across multiple applications or blended together to create bespoke flavour profiles, extending their usefulness across menus, from marinades and dressings to glazes, sauces and seasonings.”

David Colcombe, UK chef ambassador for Maple From Canada, says: “Growing interest in Middle Eastern cuisine has seen pure Canadian maple syrup making a move out of the condiment cupboard. In savoury dishes, maple syrup pairs naturally with hallmark Middle Eastern ingredients – sumac, za’atar, cardamom, rosewater, dates and sesame – because it shares their warm, aromatic character.

“For example, the syrup’s caramel notes will amplify pomegranate and maple chicken kebabs. In harissa-based marinades, maple syrup tempers heat while reinforcing smokiness, and in tahini or miso dressings it adds depth and a contrast to the umami notes.”

Macphie is one supplier that has responded by adding a maple and chilli blend to its range of toppings. Kirsty Matthews, Macphie’s brand manager, says: “One of the biggest flavour movements is the continued rise of ‘swicy’, the balance of sweet and spicy. A single on-trend topping that functions as a glaze, dip or drizzle can transform everything from bar snacks to mains, while keeping stockholding tight and waste low.

“Sauces that can be drizzled, brushed or finished in front of the customer add theatre and social media appeal. In a market where dishes need to look as good as they taste, that finishing touch can justify a higher price point.”

Suppliers 

• Booker
• Compleat Food Group
• Cornish Sea Salt 
• Country Range
• Funnybones Foodservice 
• Lee Kum Kee
• Macphie 
• Major
• Maple From Canada
• Middleton Foods
• The Flava People