Classic Sauces Plant Forward Menuing User Guide

JACKFRUIT TIKKA TACOS
FEATURING
CUSTOM CULINARY ®
TRUE FOUNDATIONS®
TIKKA MASALA SAUCE

PLANT-FORWARD MENU SOLUTIONS THAT DELIVER AMAZING FLAVOR AND UNLIMITED MENU POTENTIAL

PLANT-FORWARD MENU INNOVATION, MADE SIMPLE

29% OF CONSUMERS, INCLUDING 36% OF GEN Z, SAY THEY’RE LIMITING THEIR MEAT INTAKE IN SOME CAPACITY. 1
Whether they’re looking for protein analogues, whole-food options or simply want to reduce their meat consumption, your customers have made it clear: the future of foodservice is plant-forward!
While some consumers who limit their meat intake are strict pescatarians, vegetarians and vegans, most of these diners identify as flexitarians. That means they may visit your operation for fried chicken one0 day and order a mushroom burger the next.0
Adherence to a plant-based diet lies on a 00spectrum, and the lines defining a “plantforward” dish can often blur. So, how can you cater to the “Meatless Monday” crowd, respect the needs of strict vegans and satisfy your voracious meat-eaters within the same
menu? You’ll find the answer with creative products from Custom Culinary®. In this guide, we’re featuring a curated set of the Custom Culinary® solutions you need to meet your customers’ desire for more plant-forward menu options. They range from traditional favorites to exciting, on-trend global flavors that consumers absolutely crave—especially the coveted Gen Z crowd.
These timesaving solutions are easy to use, with no specialized labor needed, no waste and impressive versatility across the menu.
Many of these products feature clean label ingredient decks and vegan formulas, too.

• Classic Sauces
• Indian Sauces
• Asian Sauces
• Latin Sauces
• Spicy and Sweet Sauces
• Bases and Broths

BUTTER “CHICKEN” LOADED FRIES
FEATURING CUSTOM CULINARY® TRUE FOUNDATIONS® INDIAN-STYLE BUTTER SAUCE
The best part? These items work just as well for plant-forward dishes as they do for non-vegetarian items. And to demonstrate that, we’re showcasing an impressive array of recipe concepts that span all dayparts.
They range from appetizers to desserts and can be easily modified to meet the needs of your patrons. Take our Wild Rice Spicy Power Bowl, for example. This flavorful combination of ancient grains, crispy chickpeas, roasted root vegetables, avocado, queso fresco and Custom Culinary® True Foundations® Tomatillo Serrano Sauce can be served as-is or offered with chicken, steak or grilled tofu for an upcharge. Top it with a fried egg to create an on-trend breakfast. Or, roll it up in a tortilla to create a signature burrito.
WILD RICE SPICY POWER BOWL
FEATURING CUSTOM CULINARY®  TRUE FOUNDATIONS®  TOMATILLO SERRANO SAUCE
Custom Culinary® products take guesswork out of the equation and ensure that each dish is simple to prepare back-of-house. Which means there’s never been a better time to add plant-forward offerings to your menu.
THE TERM “PLANT-BASED” 262% IS UP ON MENUS SINCE 2020! 2
Pairing appealing international flavors with plant-forward recipes is a great way to create new menu items. They can be rooted in familiarity while offering an unexpected twist or nod to a trend. And with 42% of consumers saying they choose global cuisine to discover new flavors,
Custom Culinary® 3 bases, broths and ready-to-use sauces make the job of plant-forward menu innovation that much easier.
Get inspired, get creative and get cooking—a world of plantforward possibilities awaits!

CLASSIC SAUCES

MUSHROOM GARLIC BENEDICT
FEATURING CUSTOM CULINARY®  GOLD LABEL HOLLANDAISE SAUCE
THESE TRIED-AND-TRUE SAUCES ARE CLASSICS FOR A REASON.
They serve as staples across many menu types and dayparts, ranging from Eggs Benedict smothered in buttery hollandaise to thick and creamy Fettuccine Alfredo. As they are traditionally associated with comfort food, these sauces can deliver an element of indulgence to plant-forward dishes. And, thanks to their versatility and consumer appeal, classic sauces bring a taste of the familiar to new culinary innovations, serving as a flavorful foundation even when a protein or main ingredient is swapped for something unexpected.

75 % OF CONSUMERS LIKE OR LOVE ALFREDO SAUCE 4
PLANT-BASED ALFREDO SAUCE
**A culinary-inspired Alfredo sauce, made plant-based to work across your menu.
Perfect for vegetarian and vegan offerings, it offers rich and authentic flavor in a convenient ready-to-use format.
BEURRE BLANC SAUCE
This distinctive blend of butter and cream is infused with a reduction of white wine, lemon and shallots to create an expertly balanced French sauce.
HOLLANDAISE SAUCE
** The authentic emulsification of egg yolk, clarified butter and lemon that you would expect to find in a scratch-prepared mother sauce, with just the right level of cayenne pepper.

MENU INSPIRATION

PASTA PRIMAVERA FEATURING CUSTOM CULINARY® TRUE FOUNDATIONS® PLANT-BASED ALFREDO SAUCE
Perfectly al dente fettuccini pasta tossed with a mélange of roasted squash, bell pepper and haricot verts in a warm plant-based Alfredo sauce, garnished with basil chiffonade.
Try with shrimp

ROASTED VEGETABLE FLATBREAD
A crisp flatbread crust topped with plantbased Alfredo sauce and colorful roasted vegetables including leeks, yellow squash, red bell pepper and beets. Finished with fresh microgreens.
CREAMED SPINACH WITH ROASTED GARLIC
Fresh spinach folded into a velvety, creamy plant-based Alfredo sauce. Seasoned with roasted garlic and a hint of nutmeg, then baked to perfection.

BRUISED TOMATO GALETTE WITH LEEKS AND PINE NUTS FEATURING CUSTOM CULINARY® GOLD LABEL BEURRE BLANC SAUCE
A flaky pie crust filled with roasted heirloom tomatoes and tender melted leeks, topped with olive oil, fresh herbs, Parmesan cheese, toasted pine nuts and a warm drizzle of buttery white wine and lemon sauce.

MUSHROOM “MEATBALL” ZOODLE BOWL
Warm beurre blanc topped with plant- based “meatballs” studded with roasted mushrooms, carrots and herbs. Served with a fresh zucchini noodle salad tossed with kale and sweet peppers in a lemonolive oil vinaigrette.
Try with beef or pork meatballs

CAULIFLOWER AND BUTTERNUT SQUASH “RISOTTO”
Cauliflower “rice” and diced butternut squash topped with roasted mushrooms and onions in an herbed beurre blanc, seasoned with True Foundations® Vegetable Liquid Stock Concentrate.

SWEET POTATO RÖSTI WITH AVOCADO AND HOLLANDAISE FEATURING CUSTOM CULINARY® GOLD LABEL HOLLANDAISE SAUCE
A Swiss-style crispy sweet potato cake served with sliced avocado, a poached egg and a drizzle of hollandaise sauce.
CAULIFLOWER STEAK AND BÉARNAISE SAUCE
Hearty cauliflower steak, charred over open coals, served on a bed of roasted purple fingerling potatoes. Topped with roasted asparagus and a rich tarragonstudded béarnaise sauce.
35%
GROWTH OF CAULIFLOWER STEAK OVER THE PAST 4 YEARS 5
FRENCH FRIES FLORENTINE
Golden-brown steak fries loaded with buttery-soft scrambled eggs, garlicky sautéed spinach, roasted red pepper, Pecorino Romano and tangy hollandaise. Garnished with fresh chives.
Try with bacon

INDIAN SAUCES

BUTTER “CHICKEN” LOADED FRIES
FEATURING CUSTOM CULINARY® TRUE FOUNDATIONS®  INDIAN-STYLE BUTTER SAUCE

INDIAN CUISINE IS ALL ABOUT THE AROMATICS.
Fragrant seasonings—including chilies, coriander, cumin, cloves and mustard seeds—deliver an incredible depth of flavor to curries, cooking sauces and marinades, often with a coconut milk or yogurt base. And with the current popularity of comfort food, it’s no surprise that Indian sauces on this creamy end of the spectrum are found on mashup menu items like pizza, tacos and burgers. For operators taking a more authentic approach, these sauces beautifully complement lentils, paneer, eggplant and cauliflower, just a few of the plant-based ingredients that play starring roles in Indian dishes.
63 % GROWTH OF TIKKA MASALA ON FAST CASUAL MENUS SINCE 2020 6
COCONUT CURRY SAUCE
A medley of aromatic spices and sweet coconut delivers a bright combination of sweet, spicy and slightly nutty flavors.
TIKKA MASALA SAUCE
Robust and versatile flavors are brought together with earthy, warm and slightly spicy notes. Creamy, with a vibrant orange-red color.
INDIAN-STYLE BUTTER SAUCE Rich and smooth with a velvety texture and a luscious buttery flavor. The perfect balance between tangy and sweet, with a blend of warming spices and savory aromatics.

INDIAN SPICED SWEET POTATO FRITTERS FEATURING CUSTOM CULINARY®  TRUE FOUNDATIONS® COCONUT CURRY SAUCE
Crispy sweet potato fritters studded with toasted cumin seeds, black mustard, chopped cilantro, garlic and ginger, served with a coconut green curry sauce.
VEGETABLE GREEN CURRY BUNNY CHOW
Summer garden vegetables, slowly simmered in green coconut curry sauce with red lentils and basmati pilaf. Served South African “bunny chow” style, in a hollowed-out white bread loaf with a side salad.
COCONUT CURRY VEGETABLE FRIED RICE
Cooked white rice sautéed over high heat with chopped scallions, onion, red bell pepper and yellow squash. Finished with a creamy coconut curry broth and garnished with a mint and cilantro herb salad.
Try with shrimp

TIKKA PANEER PIZZA FEATURING CUSTOM CULINARY® TRUE FOUNDATIONS®TIKKA MASALA SAUCE
Creamy tikka masala sauce, mozzarella and paneer cheeses, chopped chilies, tomato and roasted onion layered on a handtossed pizza crust.
Finished with cilantro and a drizzle of Greek yogurt.
JACKFRUIT TIKKA TACOS
Seared shredded jackfruit, slowly braised in a rich and tangy tikka masala sauce. Layered into a warm folded garlic naan bread with fresh herbs, spicy crispy lentils, sliced Fresno chilies and crumbled paneer.
EGGPLANT TIKKA MASALA BOWL
Chunks of char-grilled eggplant tossed in tikka masala sauce, served over red lentils and basmati rice with sauteed spinach, pickled onions, fresh herbs and crumbled paneer. Served with warm, buttery paratha bread.
Try with chicken
29 % GROWTH OF BUTTER CHICKEN ON MENUS OVER THE PAST 4 YEARS 7

DAL MAKHANI VEGETABLE FONDUE FEATURING CUSTOM CULINARY® TRUE FOUNDATIONS® INDIAN-STYLE BUTTER SAUCE
A warm and creamy dal makhani studded with lentils, garnished with cilantro and crumbled paneer, served “fondue” style with crudité vegetables and warm naan for dipping.
INDIAN BUTTERNUT SQUASH PASTA
Diced butternut squash and egg pappardelle ribbons tossed in a rich and creamy Indian spiced butter ragu, topped with grated Romano cheese.
BUTTER VEGETABLE CALZONE
A flaky pastry crust stuffed with zesty Indian butter sauce, mozzarella cheese, chopped paneer, peas, potatoes, toasted cumin and fennel seed. Served with additional butter sauce for dipping.
Try with chicken

ASIAN SAUCES

THAI FRIED MUSHROOM SANDWICH
FEATURING CUSTOM CULINARY ® TRUE FOUNDATIONS ® KOREAN-STYLE SWEET HEAT SAUCE
THINK BEYOND CHINESE AND JAPANESE CUISINES. These beloved favorites aren’t going anywhere, but there’s an entire continent of exceptional food to explore, with potential for fusion-style dishes and plantforward options. Interest in Southeast Asian cuisines like Korean, Thai and Vietnamese is off the charts. For example, Korean BBQ is the fastest-growing wing flavor in the US and the fastest-growing regional barbecue style, while gochujang is the second fastest-growing spicy flavor on menus.8 While many of these cuisines are traditionally meat-forward, the key to innovation is utilizing their signature flavors in sauces, condiments and marinades to dress up veggie-based options.  22 % PROJECTED MENU GROWTH OF KOREAN FLAVORS AND INGREDIENTS THROUGH THE NEXT FOUR YEARS 9

KOREAN-STYLE SWEET HEAT SAUCE
A sweet and sticky sauce typically used on Korean fried chicken—with notes of gochujang, soy, ginger, garlic and scallions, finished with a refreshing kick of heat.
KOREAN SHAVED ROOT VEGETABLE SALAD FEATURING CUSTOM CULINARY®  TRUE FOUNDATIONS® STIR-FRIED ANCIENT GRAIN BOWL
A medley of ancient grains and rice, topped with tempura-fried cauliflower, a drizzle of Korean-inspired gochujang sauce and green onion.
Try with chicken
KOREAN-STYLE SWEET HEAT SAUCE
Shaved autumnal root vegetables tossed in a sweet and spicy Korean vinaigrette, topped with chopped peanuts, cilantro and mint.

53 % PROJECTED MENU GROWTH OF GOCHUJANG THROUGH 2027 10 KOREAN-STYLE SKILLET PIZZA
A crispy rice “pizza” crust prepped in a cast iron skillet, brushed with sweet and spicy Korean sauce and topped with roasted cauliflower, shiitake mushrooms, chopped kimchi and an oven-cooked egg.

KOREAN BUTTERNUT SQUASH TACOS FEATURING CUSTOM CULINARY®  TRUE FOUNDATIONS® KOREAN-STYLE SWEET HEAT SAUCE
Smoked, diced butternut squash tossed in a Korean sauce, scrambled eggs, cilantro and kimchi, served in flour tortillas. VEGETABLE BIBIMBAP “MIXED RICE”
An assortment of julienned vegetables, wok-fried with kimchi and tossed in a savory bibimbap sauce with lemongrass-scented jasmine rice.
KOREAN DRIZZLED TEMPURA FRIED CAULIFLOWER
Crispy fried cauliflower dressed in Korean-Style Sweet Heat Sauce, garnished with toasted sesame seeds and scallions.
KOREAN FLATBREAD
Sliced firm tofu, shiitake mushrooms and charred scallions served on an oven- crisped flatbread drizzled Korean-Style Sauce.
Try with steak
CHAR-GRILLED SAVOY CABBAGE
Simply charred savoy cabbage is roasted over woodfire and served simply over a bed of ancient grain pilaf and a drizzle of Korean sauce.

LATIN SAUCES

BREAKFAST TORTA AHOGADA FEATURING  CUSTOM CULINARY® TRUE FOUNDATIONS® LATIN-STYLE CITRUS CHILI SAUCE
BOLD, FIERY, TANGY AND TART.
Latin-inspired sauces are known for their balanced yet mouthwatering flavor profiles, creating excitement across dayparts. Andwhile Mexican fare continues to be the most popular type of Latin American cuisine in the US, consumers are interested in trying Caribbean, Cuban and Puerto Rican foods, too.11
This desire for authenticity dovetails nicely with the plant-forward trend, as a growing number of Latino consumers are turning to vegetarian diets as a way of reconnecting with their heritage. 12
This movement, known as “ancestral eating,” shines a spotlight on ingredients such as jackfruit, avocado, tomatillos, quinoa and chili peppers—all of which can be paired with versatile sauces.

71 % OF DINERS CONSUMED MEXICAN CUISINE IN THE PAST THREE MONTHS 13 LATIN-STYLE CITRUS CHILI SAUCE
A zesty red chili and lime sauce loaded with achiote, toasted ancho, chili de arbol, fresh citrus juice and notes of roasted garlic.
AL PASTOR SAUCE
Sweet and tangy, with notes of charred pineapple and a blend of guajillo, pasilla, cayenne and chipotle peppers; sautéed with garlic, onion and tomato, with Mexican oregano and cumin.
TOMATILLO SERRANO SAUCE
A spicy and zesty green sauce with tomatillos, serrano chilies, garlic, lime, parsley, cilantro, olive oil and sea salt.

MEXICAN MIGAS SKILLET FEATURING CUSTOM CULINARY® TRUE FOUNDATIONS® TOMATILLO SERRANO SAUCE
A breakfast skillet with a bed of blue corn chips topped with roasted red pepper, scrambled eggs, quesadilla cheese, charred avocado, Fresno peppers, cilantro, lime and tomatillo serrano sauce.
WILD MUSHROOM SOPES
Woodfire-roasted mushrooms, scallions and garlic served over handmade masa shells, topped with spicy salsa verde.
MEXICAN VEGGIE VERDE SKILLET
Pan-seared corn, bell peppers, red onions and black beans tossed in a tomatillo serrano sauce and served in a skillet over Mexican rice.
Try with chicken

CRISPY AL PASTOR CAULIFLOWER PO’BOY  FEATURING CUSTOM CULINARY® TRUE FOUNDATIONS®  AL PASTOR SAUCE
Crispy fried cauliflower, tossed in al pastor sauce and stuffed into a crusty New Orleans–style roll with sweet potato mash, grilled pineapple, cilantro and pickled red onion.  AL PASTOR TEMPEH AND ROASTED CORN TOSTADAS
Smoked tempeh tossed with charred corn and Cotija cheese, served on a crispy corn tostada with grilled pineapple and a spicy al pastor sauce.
Try with pork
AL PASTOR CAULIFLOWER VEGAN MAC & CHEESE
Macaroni mixed with vegan alfredo-style sauce and dairy-free cheeses, baked to a golden brown and topped with crispy al pastor cauliflower.

22 % GROWTH OF AL PASTOR OVER THE PAST 4 YEARS 14

CITRUS CHILI EMPANADAS FEATURING CUSTOM CULINARY® TRUE FOUNDATIONS® LATINSTYLE CITRUS CHILI SAUCE
Flaky pastry dough filled with queso fresco, sautéed spinach, roasted red pepper and a bold citrus chili sauce, folded and baked to a golden brown. Dusted with spicy lime salt and served with additional citrus chili sauce for dipping. Try with beef
LATIN-STYLE CITRUS CHILI GRAIN BOWL
A hearty grain bowl with quinoa, roasted sweet potatoes, black beans, kale, avocado and pickled red onions, drizzled with citrus chili sauce and garnished with toasted pumpkin seeds and fresh cilantro.
BAJA CRAB-LESS CAKES
Panko-crusted seared hearts of palm cakes topped with sweet and spicy pineapple chili remoulade, served with citrus pico de gallo and fresh avocado.

SPICY AND SWEET SAUCES

CARAMELIZED CARROT TART WITH CARROT TOP SALSA VERDE
FEATURING CUSTOM CULINARY®  TRUE FOUNDATIONS® HARISSA SAUCE

WHEN IT COMES TO FLAVOR, SOME LIKE IT HOT… But not all patrons are fans of that fire. With flavor preferences being so subjective, a great way to satisfy the largest audience is by offering sauces that are built on balance. Flavor combos like sweet and spicy, sweet and savory, or hot and smoky add excitement without overpowering a dish. And because a range of zesty, fruit, smoky and sweet peppers are abundant in global cuisines, there’s a huge opportunity for operators to enliven their menu with bold and fresh touches of authentically inspired flavor. Using ingredients with different textures is another way to capture this idea of balance, especially when creating desserts that traditionally steer towards the sweeter side.
60 % OF CONSUMERS SAY THEY LIKE OR LOVE SWEET-AND-SPICY FLAVOR COMBINATIONS 15
HARISSA SAUCE A slow reduction of roasted red bell pepper, red chilies, guajillo peppers, red onion and garlic, seasoned with cumin, coriander, caraway and habanero pepper for a bit of heat.
JALAPEÑO RELISH Finely diced jalapeño and red bell peppersblended with tangy red wine vinegar and a hint of sugar for a colorful, perfectly crafted sweet and spicy relish.
CRÈME ANGLAISE SAUCE A French-inspired dessert sauce that delivers the ideal creamy cooked vanilla custard flavor and texture, perfect for creating unique signature desserts or simply enhancing the classics. GRILLED MEDITERRANEAN QUINOA BOWL FEATURING CUSTOM CULINARY®  TRUE FOUNDATIONS® HARISSA SAUCE
Tender chickpeas tossed in a chili- and cumin-studded harissa sauce, charred and served on a bed of fluffy quinoa with grilled zucchini, blistered tomatoes, grilled lemon and a drizzle of creamy garlic sauce.
SPICY CAULIFLOWER MELT NAAN PIZZA
Naan flatbread brushed with harissa-spiced olive oil, topped with roasted cauliflower, sautéed spinach, sliced tomatoes, chopped onions and yellow bell peppers, finished with a sprinkle of crumbled feta.
Try with lamb
21 % GROWTH OF HARISSA ON MENUS SERVING MEDITERRANEAN-INSPIRED DISHES 16
SPICY MAMA GHANOUJ
Charred zucchini and onions puréed with harissa, olives, parsley and extra virgin olive oil. Served with grilled pita for dipping.
JACKFRUIT AL PASTOR JIBARITO WITH SPICY JALAPEÑO CILANTRO SLAW FEATURING CUSTOM CULINARY® GOLD LABEL JALAPEÑO RELISH
Two smashed fried plantains stuffed with smoked jackfruit, shredded and dressed in al pastor sauce. Topped with a crunchy cabbage, carrot and red onion slaw, tossed with jalapeño relish, cilantro and a touch of mayo. VEGAN CUBAN SANDWICH
Smoked portobello mushroom “ham,” grilled zucchini, pulled jackfruit “lechon,” vegan Swiss cheese, jalapeño mustard and pickles pressed on a Cuban-style roll.
Try with ham and roasted pork
JALAPEÑO DEVILED EGGS
Zesty jalapeño relish whipped together with hard-boiled egg yolk, avocado, crema, grainy mustard and fresh lime juice. Piped back into hard-boiled egg white halves and garnished with crispy fried jalapeños.
TREATS THAT HIT THE SWEET SPOT
While Custom Culinary® may be known for our savory offerings, we can round out your menu with dessert inspiration and solutions, too! No matter the daypart, we always want to help our operators BE TRUE TO THE FOOD®.

SUMMER STRAWBERRY “SMASH” SHORTCAKE PARFAIT FEATURING CUSTOM CULINARY® GOLD LABEL CRÈME ANGLAISE SAUCE
Sweet, flaky biscuits layered with bourbonsmashed summer strawberries, Chantilly cream and white chocolate crème anglaise, all topped with strawberry streusel.
CINNAMON ROLL ICE CREAM SANDWICH
A freshly baked cinnamon roll halved and layered with premium vanilla ice cream, finished with a rich cinnamon-studded crème anglaise sauce.
SWEET TREAT SKEWERS
Peanut butter crispy rice treats, red velvet mini cupcakes, caramel chocolate brownies and dark chocolate fudge brownies, skewered and drizzled with a velvety crème anglaise sauce.

BASES AND BROTHS

COCONUT KHAO SOI FEATURING CUSTOM CULINARY® TRUE FOUNDATIONS®  THAI-STYLE VEGETABLE BROTH

MEMORABLE MENUS START WITH A STRONG FOUNDATION.
Bases are powerhouses in the kitchen, not just when it comes to creating soups and stocks but for serving as a key method of flavor-building across the menu. Even before cooking begins, bases can be used as a marinade, seasoning rub or brine for vegetables, meats and plant-based proteins. To add layers of flavor, try bases as poaching liquids or add to the cooking water of rice, ancient grains and legumes. Finally, you can add a finishing touch of flavor with liquid bases added “on demand” or incorporated into finishing sauces. No matter the daypart, bases with rich roasted vegetable notes, spices and aromatics can truly enhance any offering—no matter whether it’s a plant- forward recipe or a traditional protein dish.
1 st CUSTOM CULINARY® IS THE FIRST NATIONAL BRAND TO ELIMINATE ADDED MSG FROM ITS BRANDED BASES PORTFOLIO
VEGETABLE BASES
Balanced flavor profiles, aromatic ingredients and complex roasted notes give operators the flexibility to create dishes that are perfect for vegetarians, vegans and flexitarians alike. Portfolio includes clean label True Foundations® Liquid Stock Concentrates, True Foundations ® Bases, premium Gold Label Bases and more.
FLAVOR CONCENTRATES
These unique products add global flavor to soups, sauces, dips and spreads, entrées and appetizers. Master’s Touch® Ancho Flavor Concentrate provides appealing spice and sweetness, thanks to a combination of ancho pepper and sautéed onion. Master’s Touch®  Roasted Garlic Flavor Concentrate delivers a sweet and nutty roasted garlic flavor.
ASIAN BROTHS
Slow-cooked vegetables and seasonings deliver an authentic experience without the time or labor required to make complex broths from scratch. Line includes True Foundations® Thai-Style Vegetable Broth, a spicy yet balanced red curry base with coconut cream, shallots and onions simmered with lemongrass, tamarind and lime.

STEWED GARBANZOS & SUMAC
FEATURING CUSTOM CULINARY® GOLD LABEL SAVORY ROASTED® VEGETABLE BASE
Slow-roasted vegetables and garbanzo beans in a vegetable broth, served with grilled pita and a dollop of sumac-infused yogurt.
Try with sausage
SHAKSHUKA
Two eggs baked into a hearty stew of fresh tomato, red chilies, garlic, onion and savory vegetable base topped with chopped mint, parsley, crumbled feta and crispy charred chickpeas.
ANCIENT GRAIN SUMMER SALAD
A composed salad of quinoa, amaranth, farro, black lentils and brown rice cooked in roasted vegetable base, chilled and tossed with tomatoes, summer squash and niçoise olives in a honey and rice wine vinaigrette. Served on a bed of farmer’s market greens.
MUSHROOM AND LEEK PAPPARDELLE
Al dente pappardelle pasta tossed in a creamy housemade mushroom and leek sauce featuring Gold Label Mushroom Base, folded with English peas and served with herbed ricotta cheese, shaved Parmesan and coarse black pepper.

ANCHO ROASTED MUSHROOM TOASTFEATURING CUSTOM CULINARY®  MASTER’S TOUCH® ANCHO FLAVOR CONCENTRATE
Grilled sourdough bread topped with an ancho and charred scallion schmear, layered with ancho-roasted sliced portobello mushrooms, citrus-arugula salad and a drizzle of hot honey.
SMOKY ELOTE DIP
A flavorful dip of grilled summer corn, charred onions and peppers, silken tofu, vegan mayo, dairy-free cheese and ancho chili paste, served with crispy corn tortilla chips.
ANCHO VEGETABLE TORTILLA SOUP
Tomatoes, carrots, onion, celery and red bell pepper in a savory ancho- flavored broth, topped with crispy corn tortilla strips.
Try with chicken
GRILLED VEGETABLE MEZZE WITH ALEPPO PITA CHIPS
A mix of both grilled and crisp, fresh vegetables topped with a garlicky yogurt sauce made with Master’s Touch ® Roasted Garlic Flavor Concentrate, served with Aleppo-pepper-seasoned pita chips.

THAI VEGETABLE SOUP FEATURING CUSTOM CULINARY® THAI-STYLE VEGETABLE BROTH
An aromatic Thai vegetable broth filled with rice stick noodles, scallions, cilantro, baby bok choy, button mushrooms, lime and bird’s eye chilies.
Try with shrimp
SWEET POTATO GNOCCHI & THAI BROTH
Fluffy sweet potato gnocchi served in a rich, flavorful Thai red curry broth with edamame and firm tofu, topped with crispy mushroom “granola.”
TOFU BÁNH MÌ WITH LEMONGRASS AU JUS
Thai flavors and a Vietnamese bánh mì sandwich meet the French dip! Featuring red-curry-marinated tofu, pickled daikon and carrot and cilantro on a crusty baguette, served with a side of aromatic lemongrass au jus for dipping.
58 % OF GEN Z DINERS SAY THEY ATE GLOBALLY INFLUENCED FOOD WITHIN THE PAST WEEK 17

PLANT-FORWARD MENU OPTIONS, MADE EASY

Whether you’re serving up strict vegan dishes or expanding your repertoire to accommodate the “Meatless Monday” crowd, Custom Culinary ® offers a wide selection of sauces and food bases to bring exceptional flavor to any dish. From traditional favorites to  on-trend global cuisine, our portfolio encompasses flavors and formats that meet the needs of every operator.

Clean Label
No “Big 9” Allergens
Gluten Free (tested at less than 20 ppm gluten)
Vegan
Vegetarian

ITEM CODE| PRODUCT DESCRIPTION|
---|---|---
CUSTOM CULINARY® CLASSIC SAUCES
9661
9663
9679| Gold Label Hollandaise Sauce
Gold Label Beurre Blanc Sauce
NEW! True Foundations®  Plant-Based Alfredo Sauce|
CUSTOM CULINARY ®  DESSERT SAUCE
9669| Gold Label Crème Anglaise Sauce|
CUSTOM CULINARY®  GLOBALLY INSPIRED SAUCES
6327
9667
9678
9680
9681
9682
9900
9902
9904| Gold Label Jalapeño Relish
True Foundations® Latin-Style Citrus Chili Sauce
True Foundations® Harissa Sauce
NEW! True Foundations® Indian-Style Butter Sauce
NEW! True Foundations® Tikka Masala Sauce
NEW! True Foundations® Coconut Curry Sauce
True Foundations® Al Pastor Sauce
True Foundations® Tomatillo Serrano Sauce
True Foundations®Korean-Style Sweet Heat Sauce|
CUSTOM CULINARY ® BASES
0740
0844
5200
5417
9530
9800
9801| Chef’s Own® Chicken-Style Vegetable Base
Gold Label Low Sodium Vegetable Base
Master’s Touch®Vegetable Base
True Foundations® Roasted Vegetable Base
Gold Label Mushroom Base
Gold Label Savory Roasted® Vegetable Base
Gold Label Mirepoix Base|
CUSTOM CULINARY® CONCENTRATES
5205
6810
9815| Master’s Touch®Ancho Flavor Concentrate
True Foundations® Vegetable Liquid Stock Concentrate
Master’s Touch®Roasted Garlic Flavor Concentrate|
CUSTOM CULINARY® BROTH
6552| True Foundations® Thai-Style Vegetable Broth|

*Tested at less than 20 ppm gluten.

Sources:
1 Datassential, “The Simply Smarter Webinar: S4E22 Plant-Based Paradise,” November 10, 2022.
2,5,6,8,9,10,14,16……………… Datassential Menu Trends, U.S. menu penetration growth 2020-2024.
3,11………………..Technomic, “Global Food & Beverage Consumer Trend Report,” 2022.
4,15……………… Datassential Consumer Preferences, 2024.
7……………. Datassential Menu Trends, “Indian Overview,” May 2023.
12……………………. Hannah Six, “Why some Latinos are (re)turning to plant-based diets,” Novant Health, August 3, 2021.
13……………….. Mintel, “2023 FlavorIQ ® Food and Flavor Outlook Report,” January 2023.
17…………………. Datassential, “The Simply Smarter Webinar: S4E11 The Innovation Episode,” May 26, 2022.

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Documents / Resources

| Classic Sauces Plant Forward Menuing [pdf] User Guide
Plant Forward Menuing, Plant, Forward Menuing, Menuing
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