Speciality Food Magazine - April 2026

the hunt for delicious adventure and your condiments shelf is an excellent launch pad for just that. “Fine food shoppers are increasingly looking for condiments that deliver big, confident flavourwithminimal effort,” begins Kelly Peak, owner of Peak &The Pantry.Worldwide flavours continue to inspire, whether a shopper’s appetite has been piqued by overseas travel or through indulging in street food or restaurant fare. “International flavours continue to be important, but the focus is shifting towards accessible global influences rather than niche or intimidating ones,” she explains. “Shoppers want products that feel exciting but usable.” Indeed, “almost two thirds of shoppers (67%) are looking for easyways tomake their ‘staple”’ meals tastier andmore varied [Blue Marble Research] and condiments are the perfectway to do that,” T here are some condiments that will forever be store cupboard stalwarts, from Worcestershire Sauce (more on that later) to mushroomketchup for those in the know – not tomentionmustards – but as popular as those culinary icons have andwill forever be, 2026’s shopper is increasingly on begins Liz Cuff, marketing director at Tracklements. “The same piece of meat or fish can be transformed with a different condiment – steak with Strong EnglishMustard one day andwith Strong Horseradish Cream the next.” For useable, read versatile. While many of us are guilty of having a third – ormore – of their fridge stackedwith condiments of varying descriptions, many consumers recognise that’s not 40 A Lucky Dip We all know the right condiment can transform the basic into the sublime. Here’s what to stock now to cater for evolving consumer demand KELLY PEAK, PEAK AND THE PANTRY Social proof matters: awards, chef endorsements, and clear usage guidance on-pack help build confidence. But perhaps most importantly, brands need to show how their products fit into real life – simple serving suggestions, ‘great with’ ideas, and QR links to recipes all help reduce purchase hesitation. Cross-merchandising is powerful: pairing condiments with cheese, meat, bread, pasta, or tinned fish helps customers immediately visualise how to use them. Clear signage, heat scales, staff recommendations, and sampling where possible all increase confidence and conversion. Curated ranges generally outperform overcrowded shelves. Three distinctive, well- explained products will often outsell a wall of similar jars. CONDIMENT- SELLING TOOLS NEED TO KNOW a sustainable approach going forward. Rather than amyriad of jars being forgotten about at the back of cupboards and refrigerators, they’re looking for versatile solutions that pack a punch. “Versatility is key,” agrees Kelly, and education plays a part too. “People don’twant to buy something for one specific recipe and then leave it at the back of the cupboard. Theywant “While we tend to think of chutneys and condiments as being popular with the older generation, it’s the younger generations who offer a valuable opportunity when it comes to this sector as they have a built-in appetite for experimentation and international flavours. The multiples have picked up on this and have extended their ranges, so it’s important that independents do the same. “It’s a question of how they make the items in their fridge more interesting, for example a garlic pickle for ‘picky plates’ or to jazz up bolognese, or to mix into yoghurt to serve with Indian food. EXPERT VIEW EmmaMacdonald, founder of The Bay Tree Younger generations offer a valuable opportunity “Condiments mean that simple, even quite cheap, ingredients can bemade into exciting dishes” CONTRIBUTORS KELLY PEAK PEAK & THE PANTRY MATT FLETCHER THE LANDMARK LONDON LIZ CUFF TRACKLEMENTS EMMA MACDONALD THE BAY TREE