Haven Row recently launched its range of organic, plant-based Do Anything Sauces, which may be used for making everything from dips and spreads to soups and marinades. As Haven Row CEO and co-founder Monica Salhotra says, "I started making these sauces and keeping them in my fridge so on any given week night I could pull together a great dinner with whatever I had on hand."
Haven Row uses HPP technology to give the products a 90-day shelf life, rich flavor and preserved nutrition. Some of the options available from the brand include: Kale Pesto, Beet Pesto, Cauliflower Alfredo, Butternut Squash Sauce and Tomato Veggie Sauce, all of which are non-GMO and free of nuts, gluten, preservatives, added sugars and artificial flavors or colors.
At Natural Products Expo West, Haven Row's Do Anything Sauces were identified as a NEXTY Award finalist in the Best New Organic Food category.
Key Themes Behind This Trend
- Plant-based Convenience Food
- Opportunity to disrupt frozen or pre-made meals industry by promoting easy-to-use, versatile vegetable-based sauces.
- Clean Label
- Opportunity to disrupt the condiments industry by emphasizing organic and non-GMO ingredients, while avoiding preservatives, added sugars, and artificial flavors/colors.
- High-pressure Processing (HPP)
- Opportunity to disrupt food preservation industry by utilizing HPP technology to extend shelf life, while preserving nutrition and flavor of vegetable-based sauces.
Where This Applies
- Frozen Food
- Companies in this industry can innovate by offering vegetable-based sauces as convenient and healthy alternatives to traditional processed meals.
- Condiments
- Companies in this industry can innovate by adopting clean-label principles and utilizing organic and non-GMO ingredients to keep up with shifting consumer preferences.
- Food Preservation
- Companies in this industry can innovate by investing in HPP technology to provide food products with extended shelf life that preserve nutrition and flavor.
