Consumers have come to know that they can find ketchup condiments in Sriracha, BBQ and other gourmet flavors, but BAO is a company that's putting a fresh spin on the sauce.
BAO's Sour K'chup sauce is one that's made with an ancient method of lacto-fermentation, meaning that beneficial bacteria is kept "unpasteurized, alive and vibrant." In terms of taste, the Sour K'chup is described as "tart" and "briny," especially because the ketchup condiment features no added sugars.
Now that many consumers have become interested in nourishing the health of "the second brain"—also known as the gut—probiotic, cultured and fermented foods and beverages like kimchi, kombucha, kefir, sauerkraut and other age-old concoctions are being thrust into the spotlight.
Fermented Ketchup Condiments
BAO's 'Sour K'chup' is Made with Ancient Lacto-Fermentation
Trend Themes
1. Lacto-fermentation Condiments - Exploring lacto-fermentation as a means of differentiating traditional condiments with tangy and briny flavors.
2. Probiotic Condiments - Satisfy the growing demand for gut-healthy foods by introducing fermented and probiotic condiments to the market.
3. Sugar-free Condiments - Addressing the health-conscious consumers' need for low-sugar condiments without sacrificing flavor or texture.
Industry Implications
1. Health Foods - Integrating fermented, probiotic condiments into the health food sector to offer foods that improve gut health.
2. Natural Foods - Capitalizing on growing demand for natural and organic foods by introducing sugar-free, fermented and probiotic condiments.
3. Gourmet Foods - Elevating traditional condiments to gourmet level by offering unique, lacto-fermented, and probiotic condiments.