The garlic and honey sriracha follows the hot sauces trend- sales of which are expected to reach $1.37 billion this year in the US. Sriracha is made of chilli peppers, sugar, garlic, distilled vinegar and salt.
Lee Sharpe, head of sales and marketing for Theo’s, said: “It’s also spicy, however, Sriracha's heat comes from heavy molecules that mostly stay in your mouth, unlike Wasabi and hot mustard, which are made up of smaller, lighter molecules that make your nose burn and bring tears to your eyes.
“It enables caterers to broaden the appeal of their offering as even customers who don't love the eye-watering heat of other spicy condiments might like Sriracha. Our flavour also contains a honey note to further sweeten and mellow the flavour profile.”
Theo’s new Keralan flavour offers a ‘new twist’ in the curry category based on southern Indian cooking styles. The curry is made from a blend of spices including cinnamon and cardamom.
Sharpe added: “Our aim with these new products is to give our customers the platform to tap into growing trends which will help drive sales and entice new customers of their own.
“We combine creative, global flavours with high impact communication and menu inspiration to support the out-of-home sector to achieve innovation quicker and easier.”