Huy Fong reformulation is a shell of its former self
Huy Fong reformulation is a shell of its former self
by HGpennypacker
28 Comments
Notroh31
What is that color 🥴
cadillacbee
Looks like they only use the finest of expired peppers
NapalmBreakfast
I’ve seen that off color at my grocery store… BUT the local Asian market has the normal red color. I don’t know if it’s an expiration thing or reformulation issue but I’m definitely rolling the dice on brown-ish sriracha.
kingfisher_42
I think they just aren’t quite as ripe as they should be. The color is definitely a little off-putting.
Still like it better than all the ones I tried to replace it with during the shortage, which were numerous.
Accurate-Temporary73
Why does it look brown? The sauce used to be bright red.
Thats got to be expired or have a broken seal in the package. But I wouldn’t eat it
MeLlamoViking
I got a bottle of this for father’s day and it’s good, but absolutely not the same.
Calkky
It’s simply not worth it anymore. I started buying the store brand when Huy Fong disappeared from the shelves. It’s a lot different than OG Huy Fong was, but I really enjoy it. Essential Everyday is the brand. Nice peppery, slightly sweet taste with a little kick of heat. The last time I tried Huy Fong, I was sorely disappointed.
samwelches
Same color going in as it is going out
TheDadThatGrills
The rise and fall of Huy Fong Sriracha is a cautionary tale about greed & hubris.
StinkyGarlicButt
I still have 6 bottles from before the shortage.
Breeze1620
The one in the background looks normal.
OkCar7264
Go the asian market, their srirachas were better than Huy Fong before Huy Fong sucked.
GrendelGT
Peppers are an agricultural product and will be subjected to differences in growing conditions year to year, this should not be a surprise to any functional adult. Shipping fully ripe red jalapeños is harder to manage than shipping green, as they have a much shorter shelf life. The last couple years have been especially challenging for pepper growers in the southwest and northern Mexico.
Check stores around you, I found larger bottles of last year’s production run in the world foods aisle when all the other stock was this year’s run. Grabbed 2!
Sanpaku
Really not reformulation here. I have a post restart bottle that’s the usual red.
We’re witnessing the effects of climate change in chili pepper harvests here. Less capsanthin in chili peppers produced under drought conditions.
For those whose head isn’t in the sand, we’re going to see more of this across all food categories in our lifetimes, and I expect food to become rather expensive, if available, for my nieces and nephews.
ExpolosiveDog192
i disagee.
chafalie
It looks oxidized.
Serious_Internet6478
If you haven’t tried Underwood Ranchs Sriracha I highly recommend it. It’s not quite as good as OG Huy Fong but is made by the farmer that supplied their peppers forever.
TrafyLaw
Bro, I would just go back on hands and knees to the former pepper supplier, apologize, give them favorable terms and just start producing OG Sriracha. I would even put Classic on the bottle like coke does and watch as customers stampede into stores and buy that shit up.
stjernerejse
I switched over to Yellowbird Sriracha and couldn’t be happier. Way better than the new Huy Fong, which was very astringent the last time I got a brownish bottle. No thanks.
bkedsmkr
It looks oxidized
Hashtag-waffle
You talking about when they changed the formula nearly a decade ago? Why do people act like it happened so recently?
carissadraws
What’s weird is their spicy chili garlic sauce/sambal oelek looks fine.
That was always the better tasting product IMO
umpfke
We need to stop buying those sauce bottles. Just stop please.
TheSpeckler
I’m more upset that it’s no longer spicy than about a little discoloration.
Employee28064212
I’ve definitely moved on to other brands at this point.
Curious how things are going for them financially, I imagine things aren’t going well between the supplier fiasco and the recent pause in production and public opinion
28 Comments
What is that color 🥴
Looks like they only use the finest of expired peppers
I’ve seen that off color at my grocery store… BUT the local Asian market has the normal red color. I don’t know if it’s an expiration thing or reformulation issue but I’m definitely rolling the dice on brown-ish sriracha.
I think they just aren’t quite as ripe as they should be. The color is definitely a little off-putting.
Still like it better than all the ones I tried to replace it with during the shortage, which were numerous.
Why does it look brown? The sauce used to be bright red.
Thats got to be expired or have a broken seal in the package. But I wouldn’t eat it
I got a bottle of this for father’s day and it’s good, but absolutely not the same.
It’s simply not worth it anymore. I started buying the store brand when Huy Fong disappeared from the shelves. It’s a lot different than OG Huy Fong was, but I really enjoy it. Essential Everyday is the brand. Nice peppery, slightly sweet taste with a little kick of heat. The last time I tried Huy Fong, I was sorely disappointed.
Same color going in as it is going out
The rise and fall of Huy Fong Sriracha is a cautionary tale about greed & hubris.
I still have 6 bottles from before the shortage.
The one in the background looks normal.
Go the asian market, their srirachas were better than Huy Fong before Huy Fong sucked.
Peppers are an agricultural product and will be subjected to differences in growing conditions year to year, this should not be a surprise to any functional adult. Shipping fully ripe red jalapeños is harder to manage than shipping green, as they have a much shorter shelf life. The last couple years have been especially challenging for pepper growers in the southwest and northern Mexico.
Check stores around you, I found larger bottles of last year’s production run in the world foods aisle when all the other stock was this year’s run. Grabbed 2!
Really not reformulation here. I have a post restart bottle that’s the usual red.
We’re witnessing the effects of climate change in chili pepper harvests here. Less capsanthin in chili peppers produced under drought conditions.
For those whose head isn’t in the sand, we’re going to see more of this across all food categories in our lifetimes, and I expect food to become rather expensive, if available, for my nieces and nephews.
i disagee.
It looks oxidized.
If you haven’t tried Underwood Ranchs Sriracha I highly recommend it. It’s not quite as good as OG Huy Fong but is made by the farmer that supplied their peppers forever.
Bro, I would just go back on hands and knees to the former pepper supplier, apologize, give them favorable terms and just start producing OG Sriracha. I would even put Classic on the bottle like coke does and watch as customers stampede into stores and buy that shit up.
I switched over to Yellowbird Sriracha and couldn’t be happier. Way better than the new Huy Fong, which was very astringent the last time I got a brownish bottle. No thanks.
It looks oxidized
You talking about when they changed the formula nearly a decade ago? Why do people act like it happened so recently?
What’s weird is their spicy chili garlic sauce/sambal oelek looks fine.
That was always the better tasting product IMO
We need to stop buying those sauce bottles. Just stop please.
I’m more upset that it’s no longer spicy than about a little discoloration.
I’ve definitely moved on to other brands at this point.
Sadly it’s way to mild and bland
Buy the Underwood Ranch brand sriracha with the Dragon label. [https://www.sonoranspice.com/cdn/shop/files/UnderwoodRanchesSrirachaFront_comp_2000x.jpg?v=1692125376](https://www.sonoranspice.com/cdn/shop/files/UnderwoodRanchesSrirachaFront_comp_2000x.jpg?v=1692125376)
Curious how things are going for them financially, I imagine things aren’t going well between the supplier fiasco and the recent pause in production and public opinion