2025 is the “Year of the Sauce”
Industry observers have dubbed 2025 the “year of the sauce.” According to The Food Institute, multiple insiders report that consumers are “boiling over with enthusiasm” for bold, spicy chili crisps, mustards and richly flavored condiments. Chef Renee Guilbault notes that diners crave a complement that turns a good meal into an extraordinary one, and sauces “effortlessly deliver bold, global flavors and sophisticated depth.
America’s appetite for heat keeps growing
The trend isn’t confined to home cooks. Market analysts at Innova Market Insights note that globally the preference for hot and spicy foods is rising because consumers want bold flavors, sensory excitement and diverse culinary experiences. Peri‑peri — a vibrant African‑Portuguese chili sauce with notes of citrus, garlic and herbs — sits squarely at the intersection of these desires. It offers the sweet‑heat balance diners love and adds “flavor, convenience and creativity” at a time when sauces are surging in popularity, foodinstitute.com.
Why peri‑peri matters for foodservice distributors
Restaurants of all types are tapping into the peri‑peri craze. Fast‑casual chicken concepts, upscale grills and even plant‑forward eateries are using peri‑peri as a marinade for grilled poultry, a finishing glaze for seafood, a zesty dip and a spicy sandwich spread. With chefs seeking versatile, global flavors that satisfy adventurous palates, peri‑peri is an easy menu upgrade. As a result, operators are searching for bulk peri‑peri sauce that meets their needs in gallon quantities.
For broadline distributors like Sysco, US Foods and PFG, this represents an opportunity to add a high‑margin, on‑trend SKU to condiment lines. Offering foodservice peri‑peri sauce in 1‑gal jugs or 4‑gal cases allows distributor reps to satisfy a growing number of customer requests. It also positions the distributor as a partner that helps operators innovate with global flavors.
What distributors should look for in a peri‑peri supplier
When evaluating a new sauce supplier, consider the following:
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Foodservice‑friendly packaging. Foodservice trade differs from retail; pack sizes are larger and labels are functional rather than decorative. Make sure the supplier offers restaurant‑ready peri‑peri sauce gallons, secure closures and case labeling with UPC codes.
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Authenticity and differentiation. Operators aren’t interested in “me‑too” products. Seek a peri‑peri recipe that captures authentic African‑Portuguese flavor while delivering consistent heat and acidity. A compelling brand story can help sales reps pitch the product.
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Food‑safety compliance. Large distributors require HACCP‑certified production and up‑to‑date product data. Ensure the manufacturer provides nutritional facts, allergen statements and GS1/ECCnet registration.
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Production capacity. A trending sauce can quickly move from niche to mainstream. Confirm that the supplier can meet national demand with reliable inventory and logistics.