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    <title>Sauces &amp; Stocks &amp; Bases &amp; Reductions &amp; Condiments</title>
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      <title>Profiling New Retail Packaged Sauces, Dressings and Spreads</title>
      <description>
        <![CDATA["IRI data shows that plant-based foods are in over half of US households, so we know people are interested in making more plant-based choices throughout the day," said Krystle Turnbull, product manager for Green Garden.]]>
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      <guid>http://www.foodmaster.com/articles/117</guid>
      <pubDate>Fri, 15 Oct 2021 14:00:00 -0400</pubDate>
      <link>https://www.foodmaster.com/articles/117-profiling-new-retail-packaged-sauces-dressings-and-spreads</link>
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      <title>Catching Up with the Creative Craft of Condiments</title>
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        <![CDATA[Whether a hot condiment such as Tabasco, sriracha, or gochujang gets folded into the coating for hot and “sexy” chips or into a newly crafted fiery dip, or if the goal is a dressing, a splash, or a pour of flavorful expression, condiments are trending big.]]>
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      <guid>http://www.foodmaster.com/articles/116</guid>
      <pubDate>Fri, 15 Oct 2021 11:00:00 -0400</pubDate>
      <link>https://www.foodmaster.com/articles/116-catching-up-with-the-creative-craft-of-condiments</link>
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	Condiments are no longer afterthoughts, but highly versatile flavor accents for both the table and prepared products.
	PHOTO COURTESY OF: Red Duck Foods, Inc.
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      <title>Sauces, Dressings &amp; Spreads: Taste the Trends</title>
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        <![CDATA[Eight in 10 Americans say they have altered their food habits as a result of the COVID-19 pandemic, per the International Food Information Council’s [IFIC’s] 2020 Food and Health Survey. Six in 10 consumers say they are cooking more at home—the single biggest change in behavior and one that sounds bullish for sauce, dressing, condiment, and spread makers.]]>
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      <guid>http://www.foodmaster.com/articles/115</guid>
      <pubDate>Fri, 15 Oct 2021 10:00:00 -0400</pubDate>
      <link>https://www.foodmaster.com/articles/115-sauces-dressings-spreads-taste-the-trends</link>
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	Cleveland Kitchen rides a fermented flavor wave, and expands into dressings.
	PHOTO COURTESY OF: Cleveland Kitchen
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      <title>Sauces Add Flavorful Appeal for Restaurants and Retail Products Alike</title>
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        <![CDATA[Slowly but surely, as we emerge from the pandemic there is no doubt that consumers will return to want new experiences and will be more open to experimentation. Sauces, spreads, dips, and marinades are some of the best categories to bridge the gap from comfort to innovation and from ubiquity to uniqueness.]]>
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      <guid>http://www.foodmaster.com/articles/114</guid>
      <pubDate>Fri, 15 Oct 2021 09:00:00 -0400</pubDate>
      <link>https://www.foodmaster.com/articles/114-sauces-add-flavorful-appeal-for-restaurants-and-retail-products-alike</link>
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	Bonchon Chicken's Dallas test kitchen developed a new Sweet Red Chili sauce for the restaurant's Korean fried chicken products. The sauce was a limited-time offering from early April to mid-June 2021.
	PHOTO COURTESY OF: Bonchon Chicken
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      <title>Hot Stuff: Red Jalapeno Puree, Peppers Remain on Trend</title>
      <description>
        <![CDATA[Prepared cooking sauces remain popular for consumers and represent a $190 million category; up +6% versus prior year (Nielsen: Total U.S. x AOC 52 Weeks Ending 4/25/20). With exception of 2020’s shelter-in-place, Americans are spending less time preparing meals at home and cooking sauces represent a convenient alternative to creating recipes from scratch.]]>
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      <guid>http://www.foodmaster.com/articles/58</guid>
      <pubDate>Wed, 20 Jan 2021 16:00:00 -0500</pubDate>
      <link>https://www.foodmaster.com/articles/58-hot-stuff-red-jalapeno-puree-peppers-remain-on-trend</link>
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	The Heat is On Trend: Ssamjang short ribs with Gochujang sauce. It’s also topped with pickled red jalapeno pepper slices.
	PHOTO COURTESY OF: MIZKAN AMERICA INC. (WWW.MIZKAN.COM)
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