'Buy Canadian': Here are 6 of the best homegrown condiment brands
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In 2020, as people across Canada found themselves managing three meals a day within four walls, Jannine Rane and Anush Sachdeva were also in the throes of the 'what's for dinner' dilemma.
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'We really were just trying to figure out a way where we could have that variety, which is the reality of how most people eat today. (It's) based on wanting a mix of cultures, wanting that convenience, but then also the reality of what's in the fridge at 6:23 on a Tuesday,' says Rane, co-founder and CEO of Zing Pantry Shortcuts in Toronto.
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The average Canadian knows seven recipes, she adds, which is in stark contrast to our growing appetite for global flavours. According to Canadian Grocer, Korean, Japanese, Filipino and Thai cuisines are driving 24 per cent growth in the multicultural food category.
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'How we want to eat and how we eat — there was no real overlap there. So that was the pain point. How do we eat what we want without having to spend hours in the kitchen? And the inspiration was really restaurants,' says Rane. 'How does a restaurant get a plate of dinner from the kitchen to your table in 20 minutes? The secret sauce is the secret sauce, quite literally.'
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Rane and Sachdeva co-founded Zing with their friend Kiran Singh, a chef, to bottle sauces that brought flavour 'without compromising on quality or health. And doing it in a way that is also an homage to Canada and reflects the communities we live in.'
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Over the past five years, they've partnered with Canadian chefs and food creators to develop a range of condiments, including Vincent Ng's Mala Savoury Chili Salt, Pay Chen's Sacha-ish Chili Miso Condiment and Christine Flynn's Buzz Hot Honey.
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They make their products in a Mississauga facility and manage all aspects of the business in-house. Rane says that Zing built its business with independent grocers, small boutiques and coffee shops willing to take a chance on something new. It's now available at more than 700 retailers nationwide, including Metro, Whole Foods Market and Fortinos.
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Zing's top seller is one of its original products, Hakka-ish Chili Crisp. It's been so popular that there's now a Garlic Chili Crunch version. In 2020, Zing was one of a handful of companies in Canada making chili crisp. People often asked Rane what it was — but no longer, which she sees as evidence of how much more frequently people seek out these flavours.
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According to Agriculture and Agri-Food Canada, chili sauces, such as chili crisp, are seeing the greatest growth in the 'cooking and table sauce' segment, the largest sauce category.
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Many people have advised Zing to move its operations to the United States, but Rane has resisted each time. She says running a Canadian small business in a consolidated industry and an uncertain economy isn't easy, but her absolute belief in their work keeps her going.
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'We took a leap of faith,' says Rane. 'There was no one doing what we were doing at the time. We're that example for folks that are starting now. So, I hope it's the beginning of a wave of more Canadians being excited and proud of what we have to offer and just doing it — because I think we can and should.'
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'Buy Canadian': Here are 6 of the best homegrown condiment brands
Article content Article content In 2020, as people across Canada found themselves managing three meals a day within four walls, Jannine Rane and Anush Sachdeva were also in the throes of the 'what's for dinner' dilemma. Article content 'We really were just trying to figure out a way where we could have that variety, which is the reality of how most people eat today. (It's) based on wanting a mix of cultures, wanting that convenience, but then also the reality of what's in the fridge at 6:23 on a Tuesday,' says Rane, co-founder and CEO of Zing Pantry Shortcuts in Toronto. Article content The average Canadian knows seven recipes, she adds, which is in stark contrast to our growing appetite for global flavours. According to Canadian Grocer, Korean, Japanese, Filipino and Thai cuisines are driving 24 per cent growth in the multicultural food category. Article content 'How we want to eat and how we eat — there was no real overlap there. So that was the pain point. How do we eat what we want without having to spend hours in the kitchen? And the inspiration was really restaurants,' says Rane. 'How does a restaurant get a plate of dinner from the kitchen to your table in 20 minutes? The secret sauce is the secret sauce, quite literally.' Article content Article content Rane and Sachdeva co-founded Zing with their friend Kiran Singh, a chef, to bottle sauces that brought flavour 'without compromising on quality or health. And doing it in a way that is also an homage to Canada and reflects the communities we live in.' Article content Over the past five years, they've partnered with Canadian chefs and food creators to develop a range of condiments, including Vincent Ng's Mala Savoury Chili Salt, Pay Chen's Sacha-ish Chili Miso Condiment and Christine Flynn's Buzz Hot Honey. Article content They make their products in a Mississauga facility and manage all aspects of the business in-house. Rane says that Zing built its business with independent grocers, small boutiques and coffee shops willing to take a chance on something new. It's now available at more than 700 retailers nationwide, including Metro, Whole Foods Market and Fortinos. Article content Article content Zing's top seller is one of its original products, Hakka-ish Chili Crisp. It's been so popular that there's now a Garlic Chili Crunch version. In 2020, Zing was one of a handful of companies in Canada making chili crisp. People often asked Rane what it was — but no longer, which she sees as evidence of how much more frequently people seek out these flavours. Article content According to Agriculture and Agri-Food Canada, chili sauces, such as chili crisp, are seeing the greatest growth in the 'cooking and table sauce' segment, the largest sauce category. Article content Many people have advised Zing to move its operations to the United States, but Rane has resisted each time. She says running a Canadian small business in a consolidated industry and an uncertain economy isn't easy, but her absolute belief in their work keeps her going. Article content 'We took a leap of faith,' says Rane. 'There was no one doing what we were doing at the time. We're that example for folks that are starting now. So, I hope it's the beginning of a wave of more Canadians being excited and proud of what we have to offer and just doing it — because I think we can and should.'
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