It’s without a doubt that Mayonnaise is one of the most ubiquitous condiments in American cuisine, with almost a 49% menu penetration on U.S. menus today!  (Datassential SNAP!, 2022)  Consumers have explored all variations, especially since the discovery of Sriracha, with Sriracha Aioli being the fastest growing aioli on menus in the past decade!   (Datassential MenuTrends, 2022).   Now the question is, what’s the next HOT pairing with mayo and aioli?

Fermented ingredients are adding flair to condiments, including Mayo, reported by Whole Foods in their 2022 Summer Condiment Trends Predictions.

FERMENTED FLAVORS FOR MAYO INNOVATION

 

Global flavors have been climbing popularity, especially Korean flavors. A native of Korea is the up and coming Gochujang hot pepper paste, which has seen growth on menus by +68% in the last 4 years (Datassential MenuTrends, 2022). With fermented soybeans, pear and chili pepper notes, this makes for an exciting new flavor in mayo and aioli. 

 

Chili Bean Sauce, an UMAMI BOMB from the Sichuan province of China made of salted chili peppers, fermented soybeans and fermented broad beans adds complex heat and rich umami to mayo and aioli.

 

 

From the South region of China, Chiu Chow Style Chili Oil delivers complex heat with its deep fried, salt cured chilies and garlic in reserve oil. Similar to the up-and-coming Chili Crisp, new product developers can add trending complex heat to mayo and aioli developments.