What we are presenting at NAFFS this weekend! Barbecue what? Eat it? I can’t even pronounce it!

What’s hot in sauce this year? It’s Barbecue with an entirely new name! Can you say pass the bulgogi, pinoy, gochujang or galbiBBQ sauce? Here is one for you; Vietnamese Caramel BBQ sauce for Bahn Mi.

More than 1.1 billion pounds of chicken, pork, beef, seafood and other proteins is served in foodservice as a barbecue cooked item or topped with a barbecue sauce (source: Brand Equity Share Trends?, the BEST Report?). To enhance this feast, foodservice operators annually purchase over 30 million gallons of barbecue sauce in bulk size containers (portion control packet volume is unknown). Three of every four gallons are sold in commercial restaurants and the balance in non-commercial venues such as colleges, hospitals, schools and other segments.

Barbeque is popular around the world from China to Mexico.  Despite the international popularity of barbecue, American styles have dominated menus. The most popular barbecues include American Barbecue and regional varieties such as Southern, Southwestern, Western, Tex Mex, American- Spicy Hot, Cajun/Creole, even Hawaiian.  Well, this is all about to change. Depending on where you live in the U.S. you may have already seen it. If you live in Canada it has already arrived! The most popular international barbecue items are to be found in Korean, Chinese, Thai and Caribbean cuisine. 

During this session we will present todays “hottest” (pardon the pun) BBQ sauce trends. You will be able to taste for your self why these flavors are so popular and why they are here to stay!