Collaboration Adds Condiment Customization to Meal Delivery Tovala, the smart oven meal delivery service, has partnered with Fly By Jing to introduce a limited collection of three chef-developed meals that pair pre-prepped dishes with individual packets of the brand's Sichuan chili crisp. Available nationwide starting August 19, the lineup allows subscribers to customize spice levels at the table. The three meals are Spicy Honey-Glazed (offered with chicken thigh or pork tenderloin), Ground Pork Dan Dan Noodles with Chili Crisp, and Teriyaki Chili Crisp Baby Back Ribs. Each arrives with a separate Fly By Jing chili crisp packet to drizzle after cooking, letting customers control heat intensity. "Great meals should make it easy to discover new flavors without adding extra work in the kitchen," said Chef Chrissy, Tovala's in-house chef. "With these meals, we wanted to pair the convenience of the Tovala experience with the craveable flavor of Fly By Jing Sichuan Chili Crisp, giving customers an easy way to try something new while enjoying a chef-crafted meal at home." Jing Gao, founder of Fly By Jing, added: "Chili crisp makes everything better — that's always been true, and more people are finally catching on. What I love about working with Chef Chrissy and the Tovala team is that they approach food the way I do: with real care for food and a belief that people deserve restaurant-quality flavors at home, without the hassle. Dan dan noodles made the way they should be, baby back ribs with chili crisp glaze, a chili crisp ranch you'll crave more of — this is chili crisp doing exactly what it was born to do."
Why It Matters
For meal-kit operators, the partnership illustrates how condiment partnerships can differentiate commodity-heavy categories and encourage trial of unfamiliar cuisines. Tovala's "Scan, Cook, Drizzle" model positions finishing condiments as table-side customization tools rather than ingredients baked into meals, a tactic that appeals to heat-sensitive diners while reducing recipe complexity in production kitchens.
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Written by FBM Publications Editors
