# Spicy Co-Branded Condiments SABZU Pink Sriracha Was Created with the Pho Restaurant Group By Michael Hemsworth | Published 2026-07-29 | Lifestyle Source: Trend Hunter, https://www.trendhunter.com/trends/sabzu-pink-sriracha References: [retailtimes](https://retailtimes.co.uk/pho-unveils-pink-sriracha-sauce-and-launches-new-5-pink-wednesdays-menu/)  SABZU Pink Sriracha has been developed through a partnership with the Pho healthy Vietnamese street food restaurant group as a celebratory condiment that tackles aesthetics in a vibrantly delicious way. The condiment starts off with white Thai chilis sourced from northern Thailand that are paired with hibiscus flowers to achieve the signature pink hue, which also contributes towards fruit-forward initial tasting notes. The sauce then evolves into the signature spiciness that sriracha is coveted for, while the pink-hued profile will transform dishes into a visual spectacle for an unexpectedly appetizing appeal. SABZU Pink Sriracha is launched with the Pho Pink Wednesdays promotion where customers who visit their nearest location wearing pink on a Wednesday will unlock access to select dishes and a spicy pink margarita for £5 each. ## Trend Insights (Trend Hunter) - Score: 8.1/10 - Popularity: 77% | Activity: 82% | Freshness: 83% - Audience gender: 50% men, 50% women - Primary generations: Millennial, Gen X - Top markets: Europe ## Categories [Trend Hunter](https://www.trendhunter.com/trends) > [Lifestyle](https://www.trendhunter.com/lifestyle) > [Food](https://www.trendhunter.com/food) ## Key Themes ### Key Themes Behind This Trend - **Color-forward Condiments:** Vividly hued sauces are turning everyday flavor enhancers into visual dining experiences, creating whitespace for brands to merge taste, aesthetics, and social sharing. - **Restaurant-brand Collaborations:** Co-created menu items and retail-adjacent products are expanding how hospitality groups and food brands build limited-time excitement beyond traditional promotions. - **Botanical Heat Profiles:** Floral and fruit-forward ingredients paired with chili heat are reshaping spicy condiments with more layered, premium, and globally inspired flavor identities. ### Where This Applies - **Condiment Industry:** Aesthetic-driven flavor innovation is opening new positioning opportunities for sauces that function as both culinary staples and lifestyle products. - **Fast-casual Dining:** Limited promotions tied to distinctive ingredients and dress-code participation are strengthening experiential traffic drivers for restaurant chains. - **Foodservice Marketing:** Playful co-branded launches are giving operators fresh ways to connect product storytelling, customer participation, and shareable in-restaurant moments. ## Related on Trend Hunter - [Boldly Spiced Cocktails](https://www.trendhunter.com/trends/spiced-cocktails.md) - [Spicy Sauce Lip Glosses](https://www.trendhunter.com/trends/sephora-collection-x-tabasco-brand-lip-glosses.md) - [Pocket-Sized Condiments](https://www.trendhunter.com/trends/mini-squeeze-bottle.md) - [Creamy Hot Sauces](https://www.trendhunter.com/trends/creamy-hot-sauces.md) - [Spicy Pink Pasta Sauces](https://www.trendhunter.com/trends/carmine.md) - [Refreshed Barbecue Sauce Identities](https://www.trendhunter.com/trends/bachans.md) - [Expansive Hot Sauce Ranges](https://www.trendhunter.com/trends/franks-redhot-sauce.md) - [Japanese Restaurant Retail Sauces](https://www.trendhunter.com/trends/sticksnsushi-sauces.md) - [Restaurant-Recipe Hummus Dips](https://www.trendhunter.com/trends/hummus-schug.md)