Mr Bing Foods

Bold, global flavor isn't a niche play anymore, it's a category-wide shift. Food Business News just rounded up how manufacturers are answering consumer demand for spicy, globally-rooted condiments, and Mr Bing made the list alongside Hormel/MegaMex and Nestle USA. Our co-founder Brian Goldberg put it simply: real ingredients, street food roots, and the confidence that consumers and culinary professionals are ready for bolder, layered flavor. Building on our street food inspiration, our BBQ sauces make it easy to add bold, layered flavor to any dish. Check out the article. https://lnkd.in/e8H5QH86

Labor Day weekend is the last big cookout moment of the season, and it's a good snapshot of why versatility keeps showing up as our sharpest sell-in story. One portfolio, five applications: Chili Crisp finishing elote, our BBQ sauces glazing wings and building burgers, and Sriracha and Chili Crisp elevating something as simple as deviled eggs. For buyers and operators, that's the pitch in one photo grid: a single line that moves across apps, center-of-plate, and bar snacks without a menu overhaul. As we head into fall programming and holiday LTOs, this is exactly the kind of range we're building sampling campaigns and menus around. If you're planning Q4 menu development, let's talk about where Mr Bing fits.

Mr Bing Foods, a condiment manufacturer, is launching an Asian-inspired barbecue sauce line. The sauce line includes five varieties. Read more about the saces here: https://ow.ly/w3GH50Z6PtN #foodbusines #foodandbeverage #condiments 📷: Mr Bing

Chili crisp is not a trend anymore. It’s a menu staple. Datassential’s Summer Trends 2026 report just confirmed what a lot of us in foodservice have been watching unfold in real time: bold, globally inspired flavors are no longer niche. They’re driving menus. A few stats that jumped out: ▪️Chili crisp has grown 760% on menus over the last four years ▪️It’s projected to grow another 102% over the next four years ▪️Now the fastest-growing condiment on restaurant menus ▪️64% of consumers who’ve tried chili crisp say they like or love it ▪️Awareness is especially strong with Gen Z and Millennials, the groups shaping what comes next in food culture What’s interesting is how these flavors are evolving. Chili crisp is showing up far beyond traditional Asian applications. Fries, burgers, pizza, dips, sauces, cocktails, BBQ, even snack seasoning. Operators are using it because it brings heat, texture, umami, and versatility all at once. This is the bigger shift: consumers want flavor with personality. They want condiments and sauces that actually change the eating experience, not just add heat for the sake of heat. The brands and operators winning right now are the ones building menus around layered flavor and cultural influence instead of playing it safe. For those of us building in this category, it’s exciting to watch. The chili crisp movement is only getting bigger from here.

Two days at #DotInnovations2026 and one thing is clear… chili crisp isn’t a trend. It’s a shift. We showed up to Booth #801 with the full Mr Bing lineup and let people taste what that actually means. Not just heat. Real depth. Sauces and seasoning your kitchen can use and your guests will remember. And yes, Chef Jet Tila brought the energy. We had nonstop traffic and great conversations with operators and distributors who get where this category is going. The excitement around chili crisp is real, and it’s only getting bigger. We appreciate Dot Foods for putting together a strong show and everyone who stopped by to try, talk, and challenge us a bit. If we connected, let’s keep it going.

#DotInnovations2026 is officially underway. We’re at Booth 801 with the full Mr Bing lineup, and we didn’t come to blend in. We’ve got samples going all day, including our Chili Crisp Queso (you won't want to miss this). If you’re walking the floor, come taste what we mean when we say flavor should actually do something. And tomorrow at 10:30, Chef Jet Tila will be at the booth. This is not just a meet and greet. It’s a chance to talk food. We’ll also have free signed cookbooks while he’s there. If you’re at Dot, stop by booth 801, we' love to meet you.

Pier 36. Upstairs balcony. Today. We’re at Baldor BITE in New York City! Mr Bing is built for kitchens that want more flavor without more complexity. Everything is built to pull double duty as an ingredient in the kitchen and something worth putting on the table. Swing by, grab a taste, and let’s talk.

Headed to #DotInnovations2026? Come see us at Booth #801. We’re bringing the Mr Bing lineup built for real kitchen use. Ingredients your team can cook with, flavors your guests will notice. Plus, stop by on 4/23 for a chance to meet Chef Jet Tila.

At the Nassau Candy Trade Show today? Come find us at Booth 51. We’ll be easy to spot in our Mr Bing jackets, and probably talking about chili crisp. 😉 We’re showing how our lineup plays across both retail and foodservice. Same products, multiple use cases, strong shelf presence, even stronger flavor. Stop by, grab a sample, and see what makes it move.

Food carries meaning. Especially during Lunar New Year. Dumplings are traditionally served to symbolize wealth and prosperity, often shaped like ancient gold ingots. A variation known as money bag dumplings is tied at the top like a coin purse, representing savings, abundance, and good fortune for the year ahead. Check out Chef Jet Tila pan-fried dumplings, crispy on the bottom and juicy inside, finished with Mr Bing Chili Crisp for added heat, texture, and depth. It is a simple dish with cultural significance and bold flavor. From all of us at Mr Bing, wishing you a prosperous and delicious Lunar New Year.