Heat-Infused Sauces, Spices to Debut at Show

Summer Fancy Food Show exhibitors are leaning into the heat trend, identified by SFA's Trendspotters, to offer globally inspired flavors that pack a punch while remaining versatile. These sauces can be used to prepare a variety of dishes.

Auria’s Malaysian Kitchen will showcase its latest Vegan Hot Chilli Sambal. The chili sauce is traditionally made with fermented shrimp paste; however, the offering makes the Southeast Asian staple plant-based by incorporating shiitake mushroom powder.

"We are thrilled to unveil our Vegan Hot Chilli Sambal at the Summer Fancy Food Show, fulfilling the requests of our valued customers who have been clamoring for a vegan version of our fan favorite," said Auria Abraham, founder and CEO of Auria's Malaysian Kitchen, in a statement. "Drawing from the rich culinary heritage of Malaysia, we've carefully crafted this sambal to offer a plant-based alternative without compromising on taste or authenticity.”

A sampling of the vegan product will be available at booth #6671.

Another new product is from Sachili, which refers to its chili seasonings “your gourmet sidekicks." The diverse-owned brand is adding an Everything Sesame topping to its lineup of vegan and plant-based offerings including Sachili Original, Smoked Red Pepper, and Chia Goji & Moringa. 

“Our new Asian-inspired chili crunch topping represents our version of ‘Everything but the Bagel’ seasoning, bringing together a unique combination of umami flavors with our signature crunch and [a] hint of heat,” said Sachili on its website.

Product demonstrations will be available at booth #5545A.

Satya is debuting its line of spice blends at the Show. Co-founded by Chef Rama Ginde, who has competed on Food Network’s Chopped, and her mother Anita, the brand develops dye-free, gluten-free, low-sodium, vegan spice mixes to simplify Indian cooking. Spice blends include Cilantro Chutney, Curry, Kamaal, Everything Indian, and Chaat Party. More information is available at booth #4513.