New Mantis Sweet Heat Dust Touts Versatility for Unique Flavor Profiles Across Many Food Categories and Recipes
(Scarsdale, NY) June 14, 2023 – Mantis BBQ will debut a new Sweet Heat BBQ dust that is for more than barbeque at the Summer Fancy Food Show June 25-27th in New York City. The BBQ “Dust” however is not just for BBQ, in fact it delivers a certain je ne sais quoi that charms dishes as an ingredient and topping for nearly anything.
“We hope our Sweet Heat Dust inspires countless creative culinary innovations for chefs at foodservice operations such as restaurants and fine dining establishments and at home cooking and entertaining enthusiasts,” said Andy Mantis, co-founder of Mantis BBQ.
The new “Sweet Heat” variety joins the Mantis cause-driven portfolio. After the Mantis family was directly impacted by their son’s kidney disease, Andy Mantis became committed to developing products to support their family values in hopes that everyone can enjoy the zest of life. 10% of all Mantis BBQ sales benefit the The Kidney Project, in support of artificial kidney development, a permanent solution to help millions of people facing kidney failure lead a more flexible lifestyle, without dialysis.
Mantis Sweet Heat BBQ “Dust” (Net Wt. 4 oz)
The newest Sweet Heat Dust starts a little sweet and then finishes with some heat. So versatile it can be used as a rub, seasoning, in dips, on chips and popcorn and even on the rim of Bloody Mary’s or Margaritas.
The Mantis BBQ portfolio includes three sauces: Mantis Original, A Whisper of Chile (pepper), A Haunt of Ghost (pepper); two dust seasonings: Original BBQ Dust and the New Sweet Heat Dust as well as the popular Mantis Ghostly Glaze. Mantis products are available to retailers, foodservice operations and BBQ enthusiasts nationwide, and can be found in retail locations along Eastern Long Island in New York and at MantisBBQ.com.
For more information, please visit: https://mantisbbq.com/
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Mantis BBQ, is a family-operated business with two decades of R&D experience, specializes in producing small-batch BBQ sauces. In 2019, family member and Co-founder of Mantis BBQ, Spencer Mantis, successfully underwent a kidney transplant while still in his 20’s. While Spencer was very fortunate to have a live donor, many wait years for a kidney. That is why the company set a mission to support artificial kidney development and donate 10% of all Mantis BBQ sales to The Kidney Project. Learn more at https://mantisbbq.com/the-kidney-project. Subscribe to the Mantis BBQ You Tube Channel for recipes and tips.