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GOURMET NEWS APRIL 2016 www.gourmetnews.com CONDIMENTS 1 5 BY GREG GONZALES Not all condiments were created equal. Consumers increasingly seek alternatives to condiment cornerstones high in sodium or high-fructose corn syrup, or that fail to meet their specific health and diet needs. Producers have responded di- rectly by releasing products that meet in- dividual consumer needs, and some naturally healthy condiments need no al- teration. Of course, a healthy condiment isn't necessarily the same item for everyone. "It's more complex than most people think," said Chrissy Weiss, a nutrition expert who serves as Di- rector of Market- ing and Communications at Culinary Col- lective. "We all are following dif- ferent diets. Some have health issues, some are athletes, so it de- pends on some- one's needs individually. ... Make sure the product falls in line with your own health goals." Those goals might in- clude non-GMO products, gluten- free, no high- fructose corn syrup, low sugar, low sodium or vegan. There's a condiment for every con- sumer need. Annie's, Portland and Sir Kensington's ketchups do away with fillers like corn syrup and artificial col- ors, and the organic tomatoes they use contain more nutrients and antioxidants than their non-organic counterparts. The Not Ketchup brand adds a paleo-friendly option to the mix with its fruit ketchups, available in specialty flavors like Blue- berry White Pepper and Tangerine Hatch Chile. The winner of the free-from badge contest might have to go to Primal Kitchen for its take on mayonnaise, made with avocado oil. This gluten-free, dairy-free, sugar-free, canola-free, non- GMO spread made with cage-free eggs is packed with healthy fats and is p a l e o - f r i e n d l y. Hampton Creek's spread, Just Mayo, is also Non-GMO Project Verified, but brings mayo back to the vegan crowd by taking the eggs out entirely — in four specialty flavors, too. And consumers who want flavorful ribs without the sugar rush might try Di- nosaur Bar-B-Que Sensuous Slathering Sauce. It's a gluten-free and all-natural take on the tangy-sweet stuff, with only 154mg of sodium and 5 grams of sugar per serving. It's not alone on the shelf, ei- ther. Tessemae's All Natural BBQ Sauce contains only 2 grams of sugar and 125mg of sodium. It's also gluten-free, dairy-free, vegan and paleo-friendly. "People are reading more ingredient labels these days to see if it's just sim- ple," said Weiss. "Used to be a long time ago, we wanted everything fat free." But these days, consumers know good fats are essential to a healthy diet, and can even lower cholesterol. Culinary Collec- tive's gluten- free Matiz Catalan All I Oli Garlic Spread, made from sun- flower oil, garlic, lemon juice and salt, is high in good fats but dairy- free, low in sodium and sugar. Salsas, guacamole, hot sauces and low-sugar chutneys also make nutritious additions to healthy meals. "A lot of people believe traditional foods made from scratch, made from high-quality ingredients, can be helpful," said Weiss, adding that this attitude has been a given in the specialty food indus- try from the get-go. "We'll be part of the solution, not the problem.… There's a lot of products out there that are, honestly, just junk. They don't add anything to consumers' diets, and producers are starting to wake up to that. We'll defi- nitely see this continue." GN Consumers Seeking the Healthy Condiment

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