Sauce up your sarnies

Bruce, Anne
July 2013
British Baker;7/12/2013, p17
Trade Publication
The article focuses on increasing trends of popularity of adding sauces to dishes by restaurants of Great Britain. According to a report of the data company Horizons, half of the menus items are now served with several sauces with blend of flavours including hot peeper sauce, tomato ketchups and barbecue sauces. It also reports that the U.S. is continuously concentrating on the manufacturing of small snap-top lidded cups for the ease of consumers.


Related Articles

  • Homemade Sriracha BBQ Sauce.  // Charlotte Post;7/31/2014, Vol. 39 Issue 47, p1B 

    A recipe for homemade sriracha barbecue sauce is presented.

  • get saucy. MacGregor, Jill // Good Medicine (Australian Consolidated Press);Oct2004, p126 

    Outlines the health content of several sauce products. Tomato sauce from MasterFoods; Sweet chilli sauce from Fountain; Less Salt soy sauce from Kikkoman.

  • Sweet heat…FRENCH's. Lavecchia, Gina // Food Management;Feb2003, Vol. 38 Issue 2, p84 

    French's Foodservice introduces its newest flavor in the Frank's RedHot line, Frank's RedHot Gold Fever Zing Sauce.The sauce blends the flavor surge of Frank's Original RedHot Cayenne Pepper Sauce with the sweet, tangy flavor of Cattlemen's Gold Barbecue Sauce in a ready-to-use product Suited...

  • SAUCES, MARINADES, RUBS, AND MORE.  // Vermont Castings Modern Grilling;2007, p32 

    Recipes for marinades, rubs and sauces are presented including the Basic Tomato Sauce, Spicy Tomato Sauce, and the Quick Barbecue Sauce.

  • Some Like It Hot. DECHELLIS, JOANNA // Restaurant Hospitality;Feb2016, Vol. 100 Issue 2, p28 

    The article reports on the emergence of fiery foods as mainstream item in restaurants as of February 2016. Topics include the value of chillies as the venue for chefs to elevate their cuisine, ethnic pepper that are being used in nontraditional ways like as a garnish or as an accent point, and...

  • THE COMPETITION HEATS UP. Cobe, Patricia // Restaurant Business;Jan2015, Vol. 114 Issue 1, p49 

    The article focuses on the menu trend of including hot and spicy flavors. Topics discussed include the limited-time offer of ghost-pepper sauce at Minneapolis, Minnesota-based casual dining restaurant and sport bar franchise Buffalo Wild Wings (BWW), sauces as backbone of menu at casual dining...

  • Ex-St. Thomas residents to sell their own hot sauce.  // New Orleans CityBusiness (1994 to 2008);7/7/2003, Vol. 24 Issue 1, p1 

    Reports that a group of former Saint Thomas public housing residents are looking for financial assistance to help develop and market a brand of hot pepper sauce in New Orleans, Louisiana.

  • A heaven for hotheads. Nelton, Sharon // Nation's Business;Aug96, Vol. 84 Issue 8, p16 

    Reports on the success of restaurateur Chip Hearn's hot sauces business in Delaware. Expansion of the business; Features of Hearn's Starboard Restaurant's own line of hot sauces; Financial performance of the enterprise.

  • Burnt offerings. Rosa, Douglas // Men's Health;Jun94, Vol. 9 Issue 5, p15 

    Presents a review of some of the hot-pepper sauces that are on the market. Pride in inflicting pain on your palate; Mo Hotta-Mo Betta; Old Southwest Trading Company; Chile Pepper magazine; Details.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics