Robert M. Kerr

Food and Agricultural Products Center

 

Merriam-Webster dictionary defines the word “condiment” as something used to enhance the flavor of food, especially a pungent seasoning. The word condiment, which comes from the Latin word condimentum or condire meaning season, was first used in the 15^th century. Condiment category includes a wide range of products.

 

“Some condiments are in the eye of the beholder,” some say when referring to the distinction between products that can be eaten alone or go on a food.

 

It is highly unlikely that someone splurges on ketchup or mustard alone, as such, they are condiments.  On the other hand, when sauerkraut and cheese are eaten alone, some do not perceive them as condiments. Yet, when they are consumed on a hot dog or hamburger, cheese or sauerkraut would be classified as condiments.

 

Although some consider them as seasonings and not condiments, salt, pepper, seeds and herbs were the early items used as condiments. Undoubtedly, we do have a lot more condiment choices today than our predecessors had. Innovations in this category are rapidly evolving with the consumer interests in ethnic flavors, healthy eating, and local and sustainable foods.

 

Condiment choice and what you put on your food are very personal. I do not want to offend anyone, but, I cannot help it, every time when I see someone putting vinegar on French fries, I cringe. Do you like your hot dog with ketchup or mustard? I put both of them on a hot dog, more mustard though.

 

Ketchup, mayonnaise and mustard are the pantry staples in many countries. About 12 million tons of ketchup is produced in the U.S. annually and average consumption is about 70 pounds per person per year. A huge market! Heinz, one of the largest multinational condiment producers, started producing tomato-based ketchup in 1876 in Ohio and introduced it as “catsup.”

 

Today, the same company offers ketchup in two different categories, classic and health and wellness, and formulated with various flavors. A few of the flavors include certified organic, ketchup with no artificial sweeteners, sweetened only with honey, ketchup blended with Tabasco pepper sauce, real jalapeno and sriracha. The newest addition includes kid-approved ketchup with a blend of veggies and tomato blood to design blood-splattered Halloween costumes.

 

Ketchup with a blend of veggies contains 25% veggies, including carrots and butternut squash, and has 25% less sugar than regular ketchup. A ketchup formulation sweetened with agave nectar, a natural sweetener consisting of mostly fructose rather than sucrose like in table sugar, is claimed to be beneficial for people with diabetes. There are studies indicating that agave nectar does not adversely impact blood glucose and insulin levels.

 

Do you dislike tomatoes? Tomato-free ketchup made with carrots, apples and beetroot juice is available for your enjoyment. What is more, adults can get a dash of alcohol with Vodka & Italian Tomato Ketchup, which is marketed by Spencer Foods, Inc. of Illinois under the Spirit & Co. trademark.

 

The U.S. is the largest consumer of about 700 million pounds of annual mustard production globally. If you are tired of classis yellow mustard, try Brown Sugar Bourbon, Honey Dijon, Spicy Brown, Dijon Horseradish, Dijon Hickory Smoked Stone Ground, Roasted Garlic Stone Ground, Sweet Onion Stone Ground Mustards or Sweet ’n Zesty made with classic yellow mustard and real onion for variety. Interestingly, mustard creations don’t end there as Brew & Brats Beer Mustard formulated with pale beer, Jalapeno Dijon Mustard, Smoky Maple and even Pineapple Wasabi mustard formulations are also available.  

 

Mayonnaise producers have also jumped on the innovation wagon with new and ethnic flavor formulations. Lime, habanero-garlic, fire roasted red pepper, cucumber-dill-bacon, tomato, coconut milk and red curry paste  flavored mayonnaises can be found in the condiment aisle of grocery stores. If you are on a vegan diet, try Kimchi Mayo, a blend of vegan mayonnaise and Kimchi Hot Sauce made with gochutgaru, chili pepper that gives kimchi its spicy flavor.  

 

When it comes to sauces and dressing, there are so many exciting new formulations in this category. It might be easier if I just focus on the local products in this category. The movement to buy local has been growing steadily and is expected to continue to expand and strengthen. Hence, this category presents a lot of opportunities for local businesses and entrepreneurs for new product development and diversification.

 

Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center (FAPC) provides technical and business support to producers, processors and entrepreneurs to develop and market food and non-food products in the state. Condiments are popular products with the clients at FAPC. Many of the small businesses in the state are members of the Made in Oklahoma (MIO) program, which features members and their products. Businesses are promoted across social media, linked on the website, allowed to use the MIO logo free of charge and invited to participate in cost-share marketing at events such as fairs and trade shows.

 

Augusto’s Green Sauce is a MIO member. Augusto’s is an award winner after winning first place in the Fiery Food Challenge annual contest three years in a row. It is made with cilantro, green onion and garlic and formulated as a sandwich spread, or dressing for coleslaw, baked potatoes, pasta or poultry. A friend of mine tried this product and described it as delicious.

 

Another MIO member, Head Country, offers several barbecue sauces in different formulations: original, sweet and sticky, sugar free, hickory smoke, apple habanero, chipotle, and hot and spicy. I really like the way the company describes their product, “not too tangy, not too sweet, nothing fancy about it, really. Just a bold, rich, perfectly balanced blend of sweet and savory (with a hint of heat) born in the heartland from the finest barbecue traditions. Folks say it tastes like home.”

 

Diane’s, another FAPC client, produces a dressing, Legendary Italian, which was originally formulated as a salad dressing to be used on green leafy salad topped with Parmesan cheese to soak in the flavors. Then, it evolved into a very versatile product that is used as a meat marinade, dipping sauce and on pasta, as well as salads.

 

The products highlighted in this article make only a tiny fraction of the condiments available in the U.S. and this category is an excellent example of the U.S. food market. The products are constantly evolving with consumer preferences, demand and demographics. We, as consumers, are lucky to have so many food choices, even though the sheer number of products on the shelves sometimes can make the grocery shopping daunting.