Dietary Restrictions

As a food manufacturer and co-packer, it is important that WN Foods stays up to date on the different types of dietary restrictions that our clients and customers may require. We keep a comprehensive list in our lab, but today we’re looking at just a few common types you may or may not know. (Side note: if you have questions about our products and the dietary restrictions they meet, please reach out to wingnienfoods@gmail.com!)

Vegan

People following a vegan diet do not eat any animal products. This includes not only meat, but also dairy, eggs, and any other non-plant-based food products. Many non-vegan ingredients can be substituted for vegan versions such as almond milk, cashew cheese, and tofurky. Most vegan products are explicitly marked on the packaging as being vegan, but double checking is always recommended.

Gluten

Gluten is dangerous for people with a gluten allergy (the immune system overreacting to foods containing wheat) or Celiac disease (the body responding to gluten by creating an immune response that attacks the small intestines). This means they cannot eat bread, pasta, or any other product containing gluten. There are many gluten-free options or substitutes available, but it can still be difficult for people with these dietary restrictions to avoid gluten entirely.

Peanut Allergy

Many people associate peanut allergies with children, but people from all ages can be affected by this allergy. Peanuts can cause any allergic reaction from itching to nausea to anaphylaxis, so avoiding food products containing peanuts can be a matter of life and death for people with a peanut allergy. Even small amounts of peanuts or peanut oil can cause reactions, so it is advised to always check ingredient lists and see if products have been manufactured in facilities that handle peanuts.

Dairy

Dairy products should not be consumed by people with dairy allergies (allergic reactions to the proteins in milk) or lactose intolerance (the inability to digest lactose due to a lack of the enzyme lactase). Milk, butter, yogurt, and any food product with these ingredients are unsafe for people with a dairy allergy, but people with lactose intolerance may be able to consume aged cheese or other dairy products with extremely low lactose content.

Religious Restrictions

Some religions restrict the types of foods their followers may eat. These include but are not limited to…

If you are looking for a food co-packer that works with your dietary restrictions, please contact us to see if we can accommodate your needs!

Here at WN Foods, we co-pack high quality sauces, cooked with the finest ingredients. If you would like us to manufacture your sauce recipe, or if you would like our food science team to help you develop your own sauce, please contact us at (510) 487-8877 or wingnienfoods@gmail.com.

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French Sauces

French food is known worldwide for its decadence and abundance of flavor. Did you know that much of this comes from the five French mother sauces? These sauces form the foundation of most other sauces found in French cuisine. Let’s have a look at these foundational sauces!

BĂ©chamel

This creamy sauce feels luxurious on the tongue, but it is actually quite simple to make. With just milk and white roux (butter and flour), béchamel becomes a thick, velvety condiment that can be eaten as is or combined with other ingredients such as cheese, herbs, or onions. This sauce pairs well with hearty foods like beef, pasta, and potatoes.

Hollandaise

Hollandaise is a favorite of brunch fans all over the world, and it is also made with a few simple ingredients. This smooth, tangy sauce is an emulsion of butter, lemon juice, and egg yolks. Beyond eggs Benedict, Hollandaise is often used with seafood and vegetables to give them a kick of freshness and rich texture.

Velouté

Like béchamel, velouté starts with a roux, but it is then combined with stock (usually fish, chicken, or veal). The result is a deliciously savory white sauce that can be used with almost any French dish. It is a versatile condiment that is great to have in your cooking arsenal!

Tomat

French sauce tomat is not your average tomato sauce. Cooking it is a long process involving simmered meats, vegetables, and assorted herbs, but it pays off in the end when the sauce becomes a chunky, filling sauce. It is closer to a bolognese meat sauce than the runny tomato sauce we are used to in the USA.

Demi Glace

Demi glace or sauce Espagnole starts with a brown roux (similar to a white roux, but cooked longer until it becomes nuttier in flavor). Meat stock, bones, herbs, and vegetables are added to the roux and cooked until the sauce is thick, rich, and decadent. Spoon this over some dark meat with mushrooms and mashed potatoes, and you will feel like royalty.

What’s your favorite French mother sauce? Let us know!

Here at WN Foods, we co-pack high quality sauces, cooked with the finest ingredients. If you would like us to manufacture your sauce recipe, or if you would like our food science team to help you develop your own sauce, please contact us at (510) 487-8877 or wingnienfoods@gmail.com.

Food Science Fun Facts

This week, we would like to honor the WN Foods R&D and QA departments by sharing some food science fun facts!

  • Ever wondered about the crunchy layer on top of your crème brĂ»lĂ©e? Caramelization (the browning of sugar) happens when heat causes the molecules in sugar to break down and form completely different molecules, giving the sugar a totally new flavor.
  • Before you peel that juicy apple, consider eating it with the skin! Many fruit and vegetable peels contain beneficial fibers and vitamins.

  • Speaking of apples, do you know why the inside turns brown after you cut it open? It’s nothing dangerous, it’s just because the apple’s plant tissue cells have been injured and exposed to oxygen.
  • When a sauce is too thin, many people use cornstarch to thicken it. This is a great cooking tip that works because of a process called “starch gelatinization” in which starch molecules break down in heat and start to take in water, increasing the thickness of the sauce.

  • Anyone who has made bread before knows that yeast is absolutely essential, but do you know why? Yeast is actually a fungus that feeds on sugar and excreting carbon dioxide gas and alcohol, causing bread dough to rise.
  • Does chopping onions make you cry? You can thank syn-propanethial-S-oxide. This chemical irritant is a gas secreted by cut onions. Your tear glands produce tears to try and flush it out of your eyes.

What’s your favorite food science fact? Let us know!

Here at WN Foods, we co-pack high quality sauces, cooked with the finest ingredients. If you would like us to manufacture your sauce recipe, or if you would like our food science team to help you develop your own sauce, please contact us at (510) 487-8877 or wingnienfoods@gmail.com.

Battle of the WN Foods Hot Sauces

Which WN Foods Hot Sauce Is King?

Today our hot sauces are going head-to-head to see which one will emerge victorious. We’ll judge them on the following categories:

  • Heat
  • Versatility
  • Texture
  • Overall flavor

Let the fight begin!

Sriracha

Our first contender is Sriracha, the delectable Thai hot sauce that has taken the world by storm. How will this old favorite fare in the ring?

  • Heat: Sriracha is hot, but not burn-your-face-off hot. This is part of what makes it so approachable.
  • Versatility: This sauce isn’t just for pho! You can use it basically any way you use ketchup, too.
  • Texture: Smooth, also like ketchup.
  • Overall flavor: It’s hard to beat this harmonious blend of spice, citrus, and garlic!

Gochujang

Next up is Gochujang, a spicy Korean sauce giving Sriracha a run for its money. Could this be the next big hot sauce?

  • Heat: Trust us when we say that Gochujang is sure to bring the heat! It’s a slow burn, but the spice will gradually spread across your tongue, then suddenly you need a gallon of water.
  • Versatility: Though mostly used in Korean recipes, Gochujang can be used in basically all the same ways as Sriracha.
  • Texture: This sauce is also smooth, but heavier and richer than Sriracha.
  • Overall flavor: Gochujang’s flavor is complex, ancient, and deep. The fermented ingredients create a unique flavor experience that we can’t recommend enough!

Chinese Hot Mustard

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Chinese mustard may look gentle, but watch out! Just take one tiny bit and you’ll be sweating. Can this mustard hold up against the other two sauces?

  • Heat: This is a sharp, pungent heat. If you’re looking to make a statement with your spice, Chinese Mustard is the perfect ingredient.
  • Versatility: Chinese Mustard is most often used with pork or as an egg roll dipping sauce, but adventurous souls can use it in any recipe that calls for mustard. Just be sure to have a glass of water on hand.
  • Texture: The texture is thick, but satisfying.
  • Overall flavor: Chinese Mustard is mustard kicked up a hundred notches. Spicy, all-powerful, and all-flavorful!

Sriracha, Gochujang, and Chinese Mustard are all strong hot sauce contenders, but which one is the best? We just can’t decide! Which one is your spicy condiment king? Let us know in the comments!

Here at WN Foods, we co-pack high quality sauces, cooked with the finest ingredients. If you would like us to manufacture your sauce recipe, or if you would like our food science team to help you develop your own sauce, please contact us at (510) 487-8877 or wingnienfoods@gmail.com.

Cooking With Beverages

Today we’re cooking with beverages! No, not just milk or water. Let’s learn about the interesting ways we can use drinks in the kitchen.

Beer

Not so fast! Before you down that beer, consider using it in your dinner. There are so many different types of beer in the world, and each one lends a unique flavor to your food. However, beer is generally known to add an earthy, hearty flavor to dishes. Try it in a batter or a glaze!

Soda

Soda isn’t just good for refreshing you on a hot day, it’s also an amazing ingredient. Yes, even in savory recipes! Marinate beef kabobs in Mountain Dew for a fresh, tangy flavor. Make a thick, sweet BBQ sauce from scratch with cola. It sounds strange, but we think you’ll love it.

Wine

Got some leftover wine from your last dinner party? Using wine in a recipe is a great way to quickly add some rich flavors to the dish or to enhance the dish’s existing flavor. With Chianti, a simple bolognese sauce becomes a delicious culinary adventure. A bland cut of chicken braised in white wine becomes juicy, tender, and flavorful. Give it a try!

Have you used any of these drinks in your cooking? Let us know!

Here at WN Foods, we co-pack high quality sauces, cooked with the finest ingredients. If you would like us to manufacture your sauce recipe, or if you would like our food science team to help you develop your own sauce, please contact us at (510) 487-8877 or wingnienfoods@gmail.com.

Dipping Sauces of the World

Every day, people all around the world with all different culinary backgrounds and tastes dip their food in a dipping sauce. Whether they’re dipping a potsticker, a pretzel, or pita bread, they dip them in one of the world’s many delicious dipping sauces. Let’s take a look at a few of these dipping sauces from around the globe!

Queso Fundido

It’s hard to resist a plate of nachos, especially when they come with this ultra-cheesy Queso Fundido from Mexico! It’s made with a variety of cheeses, chorizo, and fresh salsa. We’re getting hungry just thinking of the melty texture of the cheese with the crunch of the nacho chips and the burst of flavor from the chorizo. Try it out!

Baba Ghanouj

Don’t be afraid of the name! Baba Ghanouj is an amazing dipping sauce often served with pita bread as a starter in Middle Eastern cuisine. With tahini, eggplant, and herbs, this sauce is sure to be a flavorful and smooth companion to whatever you choose to dip in it!

Sweet Mustard

We know many of you have tried our Double Hi Chinese Mustard, but have you tried Bavarian Sweet Mustard? It’s more gentle and less pungent than its Chinese counterpart, but still packed full of flavor. Try using it as a dipping sauce for a juicy sausage or a soft baked pretzel!

Chermoula

Coming all the way from the Maghreb region of Africa, Chermoula is a simple but delectable dipping sauce comprised of lemon juice, oils, and herbs. This zesty sauce is often paired with meat dishes like kebabs, so we recommend trying it at your next summer BBQ. We think it will be a hit with your guests!

Ponzu Sauce

Here at WN Foods, we talk about Ponzu Sauce a lot, but it’s because we love it so much! We just can’t get tired of that savory soy sauce mixed with the tangy bit of yuzu. That combination creates a truly unique flavor for shabu shabu and gyoza. Yum!

What’s your favorite dipping sauce? Let us know!

Here at WN Foods, we co-pack high quality sauces, cooked with the finest ingredients. If you would like us to manufacture your sauce recipe, or if you would like our food science team to help you develop your own sauce, please contact us at (510) 487-8877 or wingnienfoods@gmail.com.

Foodie Vacation Spots

Tis the season for planning summer vacations! We don’t know about you, but when the WN Foods family goes on vacation, food always plays a major part in our trip planning. Here are a few cities around the world we recommend visiting if you’re as obsessed with food as we are!

Hong Kong

Craving dim sum? Head to Hong Kong and treat yourself to some of the finest soup dumplings, pork buns, and noodle rolls in the world! Although dim sum comes from Guangzhou, Hong Kong has adapted and mastered its own version of this cuisine, taking it to whole new level. Amazing dim sum can be found on basically every street here, but we especially recommend visiting Tim Ho Wan and Mott 32.

Naples

If you’re looking for amazing Italian food, basically any city in Italy is a safe bet. However, if you want something extra special, visit the home of pizza as we know it: Naples! Legend says that the first margherita pizza was created in Naples in the 16th century, and has gained worldwide popularity since then. We can’t decide which pizza place is best, so we recommend visiting a few and deciding for yourself which one truly serves the best slice in the world.

Tokyo

When it comes to eating Japanese food in Japan, it’s very tough to recommend just one city since each region of the country has its own specialty. We’re including Tokyo on this list since you can find many of these regional specialties in this one city. Whether you’re hungry for ramen, okonomiyaki, or sushi, you’ll find it here! For the most variety, stop by one of Tokyo’s many food halls and try out as many dishes as you can.

Paris

Like Japan, France also has special foods that each region is fiercely proud of. Ideally, you would tour the whole country and try each department’s best cuisine. If you don’t have enough time, Paris is a great compromise. When you’re not taking in the city’s rich history, art, and architecture, dine on the most delicious pastries, cheese, and foie gras. Feast your eyes on all the delectable meals awaiting you!

New York City

Not ready to travel abroad for your food obsession? No problem- New York City has plenty of amazing international cuisines readily available in almost every borough. We highly recommend visiting food courts like Eataly, Dekalb Market Hall, and Gotham West Market so you can eat your fill of foods from all over the world.

Where would you like to travel, and what would you eat there? Let us know!

Here at WN Foods, we co-pack high quality sauces, cooked with the finest ingredients. If you would like us to manufacture your sauce recipe, or if you would like our food science team to help you develop your own sauce, please contact us at (510) 487-8877 or wingnienfoods@gmail.com.