FoodNavigator-USA: How condiment makers are scaling flavor and rethinking the sauce aisle

Jul 13, 2025

At the Summer Fancy Food Show, chef-led brands like David Chang’s Momofuku are championing global, multi‐use sauces, while Texas‐based Melinda’s Foods is doubling down on “flavor‐based sauces with a little touch of heat,” says COO Carter Figueiroa. By leveraging fresh, local ingredients at its production hubs in Colombia and Toluca, Melinda’s delivers standout condiments—from Black Truffle Hot Sauce to Ghost Pepper Strawberry Jelly—while innovating around tariffs and expanding into preserves to keep the sauce aisle exciting.

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