CHICAGO — Long before refrigeration, fermentation was used as a means to extend the shelf life of perishable foods. Nomadic tribes would fill sheepskin backpacks with milk and microbial-loaded grains, which fermented the lactose into lactic acid, producing a satiating drinkable yogurt to nourish during their journeys. Roman chefs would dry, ferment and smoke premium meats to ensure availability to the emperor during the winter months. And Koreans relied on fermentation to preserve vegetables for consumption after the harvest.

Today, while fermentation still preserves foods, consumers enjoy fermented foods for other reasons, most notably for wellness benefits and flavor adventure. Chefs have learned that incorporating fermented ingredients into prepared foods adds an extra dimension to flavor, one not attainable by any other means. Fermented ingredients also carry a healthy halo, and health sells these days.


Poke Bowl with Kimchi


With one of the biggest movements in the culinary world being a renewed interest in local, handcrafted foods, house-made fermented foods are a natural extension. Today’s diners and shoppers seek connections with their food along with flavor adventure. Fermented foods and food ingredients are one way to give a classic dish a unique twist.

Tulkoff Food Products Inc. in Baltimore, Md. makes it easy to add that twist. The company’s spicy kimchi aioli combines cabbage, cilantro, garlic and spices with thick, rich mayonnaise, providing a squeezable condiment that is mildly spiced and uniquely smoky, ending with sweet-heat notes. It is light orange in color with visible ingredients and has a high-cling rate, making it just as attractive as a poke bowl drizzle or as a sandwich spread.

“We reviewed multiple flavor trend reports when it came to introducing a new product and found that Korean flavors are in high demand by customers and driving favorable menu offerings,” said Phil Tulkoff, president. “Our spicy kimchi aioli allows operators to introduce a unique Korean flavor with the convenience of a mayonnaise-based product that can cross multiple menu items and day parts.”

It is more than a condiment. It may be used in recipes, too.

“To add an extra layer of flavor to breaded fish or chicken, dip the cleaned, raw protein into spicy kimchi aioli before coating it in panko bread crumbs and baking,” he said. “Add some aioli to the pot of steaming grits or rice. Blend it into a meatball or meatloaf mixture before cooking.”


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June 4, 2018
For further information please contact:
Ruth Madison
Director of Marketing
Direct Tel: (410) 864-0541
Fax: (410) 327-7033

Baltimore, MD (June 4, 2018) –Tulkoff Food Products, Inc. is proud to introduce three new bold flavors Kickin’ Dippin’ Sauce®, Spicy Jalapeño Aioli, and Garlic Aioli, to their foodservice squeeze bottle line.The Baltimore based manufacturer created these items based on a response to foodservice operators and their customer demands for unique full-flavored mayonnaise-based products that can be used across a variety of menu options and dayparts.

“We know that chefs are looking for universal sauces that add flavor and improve efficiencies in their kitchens,” says Phil Tulkoff, President of Tulkoff Food Products. “We researched flavors across the foodservice industry and found three commonly made-from-scratch mayonnaise-based sauces made by operators. Their main complaint was inconsistency from batch to batch, short shelf life’s and packaging. We worked with our R&D team in house and developed three full flavored solutions to add to our squeeze bottle line: Kickin’ Dippin’ Sauce®, Spicy Jalapeño Aioli and Garlic Aioli all universal sauces capable to be used during any daypart,” says Tulkoff.

Kickin’ Dippin’ Sauce®,a perfect blend of premium mayonnaise, a uniquely developed smokey bbq honey mustard, with visible spices and freshly prepared horseradish.   

Spicy Jalapeño Aioli contains a spicy kick of jalapeños and habanero to create a hot pepper blend mixed into premium mayonnaise.

Garlic Aioli, a blend of creamy mayonnaise, unique spices and garlic.

All items are geared for foodservice and able to be used as a mayonnaise replacement, dip for fried foods or sandwich spread. The new items have a 6-month refrigerated shelf life, packed in an 18 fl oz inverted squeeze bottle and are free of high fructose corn syrup, trans fats, gluten and artificial flavors.

Tulkoff’s squeeze bottle line currently consists of Spicy Kimchi Aioli, Spicy Chipotle Chili Aioli,Creamy Horseradish Sauce, Extra Bold Cocktail Sauce & Extra Bold Horseradish Sauce. All products are trans-fat, HFCS and BPA free, recyclable, foil sealed and featuring bottoms-up storage, the squeeze bottle format provides convenience for grab and go foodservice operators looking for easy-to-use packaging. All squeeze bottle products are available now and are sold in an 8-count sealed tray pack for retailers, convenience stores and foodservice distributors.


About Tulkoff- Tulkoff Food Products, Inc. is a third generation family owned manufacturer of condiments, specialty sauces and ingredients. Headquartered in a SQF certified facility in Baltimore, Maryland, with a second facility in Pittsburg, California, Tulkoff produces over 400 unique items for retail, foodservice, private label, co-pack and industrial clients nationwide. Tulkoff’s product selection includes:  Horseradish, garlic, ginger, pesto, seafood sauces, flavored butters, assorted aiolis and custom sauces. For more information, visit


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