Flavorful sauces stood out as a noteworthy trend at the specialty food industry’s
premiere show, the New York City Fancy Food Show, held recently by the Specialty Food Association. Fischer and Wieser Specialty Foods, Inc., of Fredericksburg, Texas, topped a year of innovation by launching four new sauce flavors of note at the show:
- Sushi Sauce – The joy of sushi is even better with Fischer & Wieser’s Sushi Sauce! We blended sambol, soy sauce, ginger root, garlic, honey and lime in just the perfect amounts to create an excellent complement to all varieties of sushi from Nigiri to Norimaki to Inari to Temaki. Your guests will be saying “Gochisousamadeshita. Domo arigato gozaimasu. Oishikatta,” which means “Thank you VERY much. It was delicious!”
- Korean BBQ Sauce – Barbecue (known as Bulgogi in Korea) is a delicacy there, served only on special occasions. But we present our authentic Korean BBQ Sauce for everyday use as a marinade, basting sauce, or stir-fry sauce for beef, pork or chicken. Once tried, it will become a pantry staple that will liven up any meal—whether grilling, stir-frying, or roasting!
- Ghost Pepper BBQ Sauce – Grilling with friends in the back yard or off the tailgate holds a special place in our hearts, and our Ghost Pepper BBQ Sauce elevates any barbecue experience. The Ghost Chile is one of the world’s hottest peppers with a Scoville Rating of over 1 million, compared to jalapenos which are rated from 2500 to 8000. We harnessed the Ghost Chile to deliver a sensational kick, along with complementary spices for balanced flavor. If you’re a lover of spicy food, you have just found your new favorite sauce!
- Spicy Chile Peanut Sauce – Imagine sweet, nutty flavor mingling in a rich, smokey sauce that brings meat or dessert to life. A peanut can stand on its own any day, but when we crushed and blended it with our favorite pepper, the chipotle, the pairing was perfect! It’s a sauce so inspiring you’ll want to share it with others.
Fischer and Wieser CEO Case D. Fischer said the new sauces are unique and flavorful. “They evoke different cultural seasonings and textures, and they each represent unique and individually enjoyable flavors,” he said. Fischer said the four sauces are the result of a long and rigorous process at Fischer and Wieser of brainstorming, cooking and refining before bringing to market. “They are our internal finalists,” he continued. “We start with a lot of ideas every year, cooking with new ingredients and flavor combinations with the goal of launching innovative sauces at this show. We aim to raise the bar, and this year is exciting. We think we have accomplished our goals with these launches by introducing flavors that are something special and memorable.”
The new sauces, along with many other gourmet products, were exhibited by about 1800 specialty food companies at the New York City show. Grocers, retail store representatives, restaurant owners and culinary experts attended to discover recently launched food products, as well as refresh their memories on proven gourmet items. Food journalists also traversed the show, writing, blogging and tweeting trends that are shaping the specialty food industry.
“It’s an exciting time to be in the industry,” Fischer stated. “This show is the start of a new season. There are many exhibitors and notable food leaders who are here, and there are exciting trends that are always the topic of conversation during and after these three days.”
For more information on the Fancy Food Show, visit specialtyfood.com.