Savor Brands Research Project Discovers Four Food Industry Trends

close up of different food items on table

A Savor Brands research project pulled from 1.1 million publically available food industry related discussions. The results found that top conversations within the food industry focused primarily on ways to achieve a healthy lifestyle, meal ideas, recipes, or spicing up traditional foods.

Furthermore, we uncovered four key takeaways:

1. Individuals perceive health and food as interrelated subjects. Individuals are concerned about maintaining a healthy diet, seeking advice on what foods they should and shouldn’t eat, and looking for healthy recipe suggestions.

However, it is important to note that individuals do not want to sacrifice convenience or flavor as a result of being healthy. They are seeking quick, easy and flavorful recipes for the family.

2. People want to try more adventurous food. Researched conversations found people describing traditional food as boring. Individuals also spoke about trying bold flavors and bringing non-traditional food items to gatherings.

For example, some people described Friendsgiving as the perfect opportunity to test non-traditional food items, such as turkey sliders rather than a traditional roasted turkey.

3. Food transparency is necessary. Individuals in the report praised the need for GMO labeling and continued refinement of organic standards. With several foodborne illnesses garnering media attention, such as recent recalls, more individuals may start paying greater attention to where their food is coming from.

4. People are concerned about their health. While people reported concerns for managing illnesses with a healthy diet and serving guests with food allergies or illnesses, the highest emotional concern was eating a healthy, balanced diet.

Individuals are interested in understanding how they can improve their diet and eat foods to improve their health and also their family members’ health.

Savor Brands searches the world for the highest quality innovative food products that enable our customers to create unique, bold and healthy dishes.

Don’t just taste your food. Savor it.

So, you think you know balsamic?

pomodorini con glassa di aceto balsamico

Balsamic vinegar is balsamic vinegar, right? Wrong! Although it might say “balsamic vinegar,” subtle variations in label wording can make a big difference as far as what’s in the bottle.

The three primary grades of balsamic vinegar are traditional, commercial grade and condiment grade, with each having their own varieties. Here are some of the ways to identify what kind of balsamic vinegar you’re dealing with and its unique characteristics.

Traditional Balsamic Vinegar
Traditional balsamic vinegar may be labeled as either:

“Aceto Balsamico Tradizionale di Reggio Emilia”
“Aceto Balsamico Tradizionale di Modena”

Produced in the regions of Modena or Reggio Emilia, Italy, traditional balsamic vinegars take years to produce and feature an incredibly thick, glossy, flavorful product. Only Trebbiano or Lambrusco grapes are used to make this type of balsamic vinegar. The juice from these grapes is aged in wooden barrels for 12 to 18 years to develop its unique flavor. These balsamic vinegars are the highest grade, and priciest, available.
Commercial Grade Balsamic Vinegar
Aged for a minimum amount of time, if at all, commercial grade balsamic vinegars are mass produced from wine vinegar and have caramel coloring, thickeners and flavors added.

These balsamic vinegars may simply be called “Balsamic Vinegar” if they’re produced in the U.S. or other regions. Some produced in the Modena region may carry the distinguishing “of Modena” labeling. These uniquely sweet and sour vinegars are perfectly suitable for marinades, salad dressings and sauces.
Condiment Grade Balsamic Vinegar
While not refined enough to meet the requirements to be called traditional balsamic vinegar, condiment grade balsamic vinegars are produced with more time and care than commercial grade.
These balsamic vinegars may be produced using the same techniques as traditional balsamic vinegar of Modena, but made outside of that region, thus labeling them condiment grade. Vinegars made by traditional standards and within designated regions of Italy but aged for fewer than 12 years are also considered condiment grade. Condiment grade balsamic vinegars may carry the labels “Balsamic Vinegar of Modena PGI,” “condimento balsamico,” “salsa balsamica,” or “salsa di mosto cotto.”
These vinegars provide a depth of flavor similar to traditional balsamic vinegar, but at a more reasonable price tag.

Interested in expanding your offering of balsamics? Let Dot Foods help. Just ask your distributor Sales Representative or email

Cook. Eat. Savor!

Items can be viewed on the Dot Expressway by searching the below:

Carello Balsamic Vinegar – 2-5 Liter, Item #358896
Carello Balsamic Vinegar – 12-16.9 Ounce, Item #358897
Savor Balsamic Vinegar Bronze Level, 2-5 Liter, Item #558552
Savor White Balsamic Vinegar, 2-5 Liter, Item #558568
De Nigris Balsamic Glaze Original, 1-400 Milliliter, Item #558580
De Nigris Balsamic Ketchup, 12-10.5 Ounce, Item #558584
De Nigris Balsamic Vinegar Platinum Level, 6-250 Millileter, Item #560444

Gochujang Sauce

Gochujang Sauce

Heat seekers are exposing their palates and building their tolerance up to all things spicy, which is why ethnic hot sauce production has been booming.

The Gochujang sauce is a fermented, Korean soybean paste used in East Asia, now being used in stir-fry, stews, rice bowls, noodles, and marinated beef plates.

Although it’s comparable to Sriracha sauce, the ketchup of Asia, Gochujang adds a more spicy, and deeper savoriness to any meal.

You can find it at Dot Foods and is available to your local distributor.  Just ask your distributor Sales Representative to order Dot Item #578802.

Cook. Eat. Savor!