Products SIG Zoom Call — What’s New in Rubs & Sauces for 2026

If you’re in the BBQ products world—rubs, sauces, marinades, glazes, or anything that ends up in a bottle, jar, shaker, or pouch—this is your invitation to pull up a chair and talk shop.

Tonight’s NBBQA Products SIG Zoom Call is all about what’s happening in the rub and sauce world for 2026—the flavors customers are reaching for, the ingredient trends that are driving decisions, and the packaging shifts that are changing how products show up on shelves (and on doorsteps).

Tonight’s Call Details

Tuesday, February 3, 2026 — 8:00 PM ET
Join Zoom: https://us06web.zoom.us/j/86797933258?pwd=c7Ey0x9PJ4jQEUabiJyrFYsJDDatbt.1
Meeting ID: 867 9793 3258
Passcode: 199301

What We’re Talking About: Rub & Sauce Trends for 2026

1) “Swicy” is getting more layered: Swangy + Swavory

Sweet heat isn’t fading—if anything, it’s getting smarter. We’re seeing more sauces and rubs built around flavor layers, not just “sweet + hot.”

• Swangy: sweet + spicy + tangy

• Swavory: sweet + spicy + savory/umami

What this looks like in the real world:
Hot honey BBQ glazes, chili-crunch finishing sauces, tamarind-habanero, honey-harissa, and maple-chili rubs.

2) Global flavors are rising—more authentic, less “Americanized”

Consumers want flavors that taste specific and real—Korean-inspired, Japanese-style, North African, and regional Latin profiles keep climbing. These aren’t just “inspired by” anymore; the market is rewarding brands that do it right.

What’s showing up:
Gochujang BBQ, miso-ginger glazes, yuzu pepper finishing sauces, harissa mops, and “regional world tour” sampler packs.

3) Fermentation, tang, and umami boosters are going mainstream

The backyard cook is getting comfortable with “chef flavor.” Sour-forward profiles and fermented depth are popping up everywhere because they add complexity fast.

Examples we’ll discuss:
Koji-butter rubs, fermented hot sauce collaborations, vinegar-forward Carolina revivals, and “umami dust” finishing seasonings.

4) Clean-label and lower-sugar sauces aren’t niche anymore

People are reading labels. They still want bold BBQ flavor—but they’re looking for reduced sugar, no HFCS, and cleaner ingredient decks. Brands that can do “better-for-you” without losing BBQ soul are winning.

Opportunities:
Low-sugar regional sauces, lighter finishing sauces, fruit-forward heat glazes, and cleaner snackable rub blends.

5) Sauces that do more than sit on the table

One of the biggest product shifts? Sauces are being positioned to do multiple jobs—because customers love convenience as much as they love flavor.

The winning message:
Marinade + glaze + drizzle + dip—one bottle, many uses.

What’s working:
3-in-1 labels (“mop / glaze / finish”), thicker brush sauces, squeeze formats, and bundle kits by cook style (ribs kit, wing kit, weeknight kit).

6) Packaging pressure is real—especially for e-commerce

Packaging is moving toward designs that ship better, waste less, and feel more premium while staying cost-smart.

What’s trending:
Refill pouches, lighter bottles, recyclable-by-design materials, clearer recycling claims, and shipping-friendly formats.

Why This Call Matters

This SIG call isn’t a lecture—it’s a roundtable. It’s a chance to hear what other makers are seeing, what customers are asking for, what retailers are requesting, and where the market is going next.

If you’re:

• thinking about launching a new flavor,

• reworking a label,

• adjusting sugar content,

• exploring pouches or new bottle formats,

• or trying to stand out in a crowded sauce aisle…

…you’ll get value from being in the room.

Come Talk BBQ Product Strategy With Us

Bring your questions, bring your wins, bring your “help me figure this out” moments. We’re better together—and the Products SIG is where the real conversations happen.

See y’all tonight,
Janet Phelps
National Barbecue & Grilling Association (NBBQA)

Join Zoom: https://us06web.zoom.us/j/86797933258?pwd=c7Ey0x9PJ4jQEUabiJyrFYsJDDatbt.1