Anyone paying attention to the evolution of the crispy chicken sandwich knows that the most recent iterations take advantage of the current demand for customization. The larger market for sandwiches and burgers can benefit from adopting the same approach, particularly when it comes to sauces.

Which global flavor inspirations are currently influencing sauces in the U.S. marketplace, and what role does personalization play? Learn about how to harness these trends to develop a signature style that sticks with consumers.

A Whole World of Condiments

Even sauces considered essential to American cuisine come from global roots. Although tomato-based ketchup was developed in America in the 19th century, it’s believed to have started as a fermented fish sauce that originated much earlier in China.

The origins of mustard as a condiment are murky, but it is mentioned in texts from ancient India and Sumer, as well as Greece and Rome. Even modern versions prepared with vinegar have roots in French and German cuisine.

U.S. chefs and food manufacturers have a long history of borrowing global flavors to create something uniquely American. What flavors, domestic and international, are dominating the current sauce scene to spice up burgers and sandwiches?

 Turning Up the Heat

Spicy and swicy trends are going strong, with plenty of food establishments keeping heat on the menu. Firehouse Subs announced the revival of its beloved Hot Sauce Bar, with options that include these classic and trending flavors:

• Carrot and chipotle 

• Mustard-based sweet and hot

• Pineapple and Carolina Reaper

• Scorpion and habanero pepper

• Datil pepper

With heat-seeking customers constantly on the lookout for something new, you can’t go wrong with incorporating a trending spicy pepper into your burger sauce.

Related: New and Emerging Flavors in Food and Beverages for 2025

Embracing Umami

Savory preparations may not hold the same fascination as spicy fare, but that doesn’t mean there aren’t new trends to explore. 

Popeyes, famous for launching the spicy chicken sandwich movement, has introduced savory Louisiana Garlic Wings to its menu, along with a bevy of sauces that include one of the latest trends: Ranch blends. The company’s Blackened Ranch updates this classic creamy dressing with generous amounts of Cajun seasoning. 

Remembering Plant-Based Customers

Plenty of sauces happen to be plant-based, but with the growth of consumer demand for vegetarian and vegan options, there is a new emphasis on marketing to this segment. 

Bitchin’ Sauce is a great example, with popular options like buffalo, spinach artichoke, and chipotle sauces. Hummus is another prime player in plant-based sandwiches, with brands like Ithaca Hummus offering appealing flavors like lemon garlic and jalapeño lime.

As customers turn to healthier eats, sandwiches with plant-based spreads are back. Pair hummus with pickled vegetables like radishes, carrots, and onions for an on-trend offering.

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Bringing Flavors From Across the Pacific

KFC’s Saucy Chicken Sandwich is just one of the thousands of products nationwide that incorporate Korean BBQ. However, the boom in KBBQ isn’t the only Asian flavor trend that has made its way to American burger and sandwich connoisseurs.

Katsu Burger, a Seattle chain that serves up burgers based on Japanese favorites, may be on to something new. With katsu chicken and pork (panko-breaded and fried cutlets) also popping up in Hawaiian food eateries across the nation, katsu sauce may be the next big thing. This flavorful sauce is a savory, tangy addition to sandwiches and burgers.

Challenges in Sauce Innovation

While some sauces stand the test of time, others won’t survive the novelty of trending tastes. How much should restauranteurs and retailers invest in exploring global flavors and developing unique sauces for B2B or B2C markets?

The tolerance level will depend on the brand and budget, but with the current consumer market clamoring for customization, now is a good time to experiment with spicy and umami flavor profiles and explore plant-based sauce innovations to see what sticks.

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