Whole Foods Market’s Trends Council revealed its first-ever summer condiment trends predictions.
The Trends Council – a collective of Whole Foods Market buyers and experts with extensive industry knowledge – predict global barbecue, chili peppers, elevated ketchup and mustard, next-level fermentation, and new takes on ranch will be influencing barbecues and picnics across America this summer.
The grocer’s summer condiment trends predictions come at a time when customers are turning to condiments to elevate their meals more than ever before. According to Mintel, sales for the condiment, marinade and dressing category are expected to hit $2.9 billion by 2024, showing growth of more than 5% since 2020.
“Customers are not afraid to experiment with condiments to level up familiar comfort foods or recreate a favorite restaurant dish,” said Rachel Bukowski, senior team leader of R&D for Exclusive Brands at Whole Foods Market. “They are also trading out condiment-aisle classics for more elevated versions, and we expect this to continue as we head into summer.”
Going forward, Bukowski said Whole Foods expects to see continued innovation in condiments for special diets like vegan, keto-friendly, low sugar and low-sodium options, as well as globally inspired condiments with distinct cultural stories.
Whole Foods Market’s top five summer condiments trends:
BBQ Goes Global
Barbecue has expanded to include an internationally inspired assortment of barbecue sauces, spices and marinades. These products harness inspiration from worldwide cuisines and can be used with various cuts of meat.
Hot Chili Summer
The variety of chilis continues to grow and give shoppers new options. Ranging from ancho to árbol and puya to cayenne, these chilis are spicing up sauces, pastes, oils and even honey.
Ketchup and Mustard, Mastered
New ketchups and mustards push boundaries with fruit-and-veggie add-ins and cuisine-specific flavor profiles like curry and saffron. They’re the easiest way to elevate backyard burgers and dogs.
Fermented and Flourishing
Whole Foods officials said they are seeing tangy fermented ingredients adding flair to vinaigrettes, hot sauces, honeys and mayos. With flavor boosts like miso, kimchi and fermented garlic, these products expand the flavor possibilities.
The popular dressing and dipping sauce has evolved, taking on bold new flavors and expanding with more plant-based options for all. New options include selections with vegan and special-diet picks included — even ones made with oat milk