Page 28 - gfs0318_Magazine

FOOD FOCUS: CONDIMENTS

Soldiers at Fort Huachuca en-
joy Thanksgiving meal in the
Thunderbird Dining Facility on
Nov. 23. (Photo by Lara Poirrier,
USARPAC, Fort Huachuca.)

both sweet and hot,
herbs and greens used
to dress up a sandwich,
an egg dish, essentially
any other part of the
meal,” he said. “Cer-
tain other spices and
dressings apply based
on whether a topping
of the diner’s choice or
an ingredient as a part
pected outcome is reduced salt/sodium use. of a recipe.”
These guidelines support the generous availability of Generally, he defines condiments as toppings or spices,
condiments to the largest number of diners while still such as barbecue and hot sauces or others, that are the
achieving nutritional goals. “Thus our basic food item may choice of the consumer. “Spices such as salt and pepper
be consumed by the diner who is watching his/her sodium are standard; however, other blends and salt substitutes
intake, as well as the long-distance runner who sweats a are popular,” he continued.
lot, thus needs to replenish sodium and potassium,” Staples
said. “The diner needs education and information to put CONVENIENT ACCESS
it all together to best serve his/her needs.” Most condiments are available all day in the dining
In support of these guidelines and improving nutrition, facility. Sugar, salt, pepper, salsa, butter, ketchup and mus-
alternatives are being considered for condiments containing tard, for example, can be used throughout the day to
certain ingredients, such as transfats and certain sugars, and enhance flavor during any meal. “Other things, such as
eliminate them from the plate. “As we learn the specific salad dressings, are likely offered at lunch and dinner,”
pros and cons to health on certain ingredients, or detect Staples said. “And some, such as cranberry sauce, may be
a strong trend in preferences, we will evaluate alternatives relatively rare across the entire menu cycle.”
and move towards the ingredients/products that have both Dining room tabletops are where service members find
better-acceptance and better health outcomes,” Staples the most frequently used standard condiments. Otherwise,
said. “Regarding salt, we are obtaining basic food prod- assortments are found at pumping stations, racks or stands,
ucts with lower levels of embedded sodium, but providing as well as on a salad bar or end station in the serving lines.
condiments in order to allow the flavor and the sodium “It is different in the various settings, according to
balance appropriate for the individual.” local practice and practicality,” he said.
While familiar brand names are recognizable and have
A DIVERSE CATEGORY earned a reputation for delivering a certain flavor when
Condiments is one of the 35 Defense Logistics Agency added to a meal, service members tend to not express a
Subsistence Prime Vendor categories, and is diverse with preference. “Customers rarely ask for brands, but do voice
24 segments. During calendar year 2016, the most recent likes and dislikes,” Staples said. “Selection is also based on
annual result available, the category’s $17.67 million in front-of-the-house or back-of-the-house to meet customer
purchases was 1.40 percent of the total Subsistence Prime expectations.”
Vendor sales. Behind the scenes, condiment brands are even less of a
Leading in category sales are the traditional favorites consideration in the kitchen when used as an ingredient
ketchup and mayonnaise, followed by two popular ethnic in meal preparation by recipe. “Brands are not a primary
flavor-enhancing choices, salsa and hot sauce. Combined, decision,” he said. “We are discovering that certain brands
the four are 51.69 percent of category sales with ketchup do not perform equally across the recipe spectrum, so
(16.68 percent) and mayonnaise (12.96 percent) represent- decisions for brands may be necessary in this situation.”
ing more than a quarter of the total (29.64 percent). Salsa Instead, the decision to order a brand or generic is
(11.83 percent) and hot sauce (10.22 percent) are close typically weighed according to standards of grade rather
behind, with a combined sales share of 22.05 percent. than simply choosing a familiar name. “The selection of
Staples defines the category more broadly than its fa- brand versus generic is related to the reliable sensory, or
miliar flavor-boosting favorites. “Salsa, pickles and relishes, its variability, that may be found across the category, and
barbecue and hot sauces, seasoning blends and salad dress- the expressed interests of the diners at a given location,”
ings are included, but condiments can also be freshly pre- he said.
pared sliced/chopped tomatoes, olives, guacamole, peppers —GFS
28 GOVERNMENT FOOD SERVICE • MARCH 2018