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Whole Foods Market Reveals First Summer Condiment Trends Predictions

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Austin, Texas-based Whole Foods Market’s Trends Council revealed its first summer condiment trends predictions, along with a list of corresponding products from emerging and established brands.

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.

Whole Foods Market’s summer condiment trends predictions come at a time when customers are turning to condiments to elevate their meals. 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 percent since 2020.

“Customers are not afraid to experiment with condiments to level up familiar comfort foods or recreate a favorite restaurant dish. They are also trading out condiment-aisle classics for more elevated versions, and we expect this to continue as we head into summer,” said Rachel Bukowski, senior team leader of research and development for exclusive brands at Whole Foods Market.

“Going forward, we expect to see the 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:

  • Barbecue goes global – a lineup of barbecue sauces, spices and marinades. These products were inspired from worldwide cuisines and the company says that its lineup can level up any cut of meat.
  • Hot chili summer – a selection of chili condiment varieties. From ancho to árbol and puya to cayenne, these chilis can spice up sauces, pastes, oils and honey.
  • Ketchup and mustard, mastered – The most iconic red-and-yellow duo in the condiment game has come a long way from squeeze packets in cafeterias and drive-throughs. 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 to prep them for the culinary red carpet.
  • Fermented and flourishing – The Trends Council commented that, “We’re seeing tangy fermented ingredients adding flair to vinaigrettes, hot sauces, honeys and mayos. With flavor boosts like miso, kimchi and fermented garlic, these products exponentially expand the flavor possibilities.”
  • Revved-up ranch – The dressing and dipping sauce has evolved, expanding with more plant-based options, such as vegan and special-diet picks included – even ones made with oatmilk.

For more than 40 years, Whole Foods Market has been the world’s leading natural and organic foods retailer. As the first certified organic national grocer, Whole Foods Market has more than 500 stores in the U.S., Canada and the United Kingdom.

To learn more about Whole Foods Market, visit media.wholefoodsmarket.com.

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