FDBusiness.com

Sauce Manufacturers Look to Health and Spice

 Breaking News
  • Year of Considerable Progress For Dairy Crest Dairy Crest, the UK dairy group, increased revenue by 10% to £456.8 million and adjusted profit before tax increased by 2.8% to £62.3 million for the year ended 31 March 2018, compared with the previous year. Dairy Crest’s Cheese & Functional Ingredients business increased revenue by 8.8% to £277.2 million while revenue at the Butters, [...]...
  • Edrington Unveils the New Home of The Macallan Edrington, the international premium spirits company, has revealed the new distillery and visitor experience for The Macallan brand. The new distillery and visitor experience is located on the stunning Easter Elchies estate in Scotland, which has been home to the leading luxury single malt since 1824. From humble beginnings, the brand has risen to become [...]...
  • Nestlé Strengthens its Research Capabilities in Switzerland Nestlé has announced changes that further strengthen its research and development operations, the largest of any food company worldwide. Nestlé will bring together its two scientific discovery units, the Nestlé Research Center and the Nestlé Institute of Health Sciences, to build one impactful organization, Nestlé Research. The combination of two world-renowned research facilities with highly [...]...
  • Algaia Receives €4 Million Boost Algaia, will accelerate development and install a new specialty seaweed extract production unit at its Lannilis (Brittany-France) manufacturing facility dedicated to specialty algae extracts. The company’s main shareholder, Maabarot Products, has injected an additional €4 million in equity to support further expansion of the production facility and innovation center located in Saint-Lo (Normandy-France). Algaia works with local [...]...
  • Smarter Factories – Safer Working In food produce environments and packhouses, the benefits of automation when it comes to workforce health and safety are uncontended. From eliminating arduous and repetitive tasks to working uninterrupted within inhospitable chilled settings, robots are most certainly the future. Case loading specialist Brillopak and industrial automation pioneer Omron explore how smart robots, hardware and software can [...]...

Sauce Manufacturers Look to Health and Spice

Sauce Manufacturers Look to Health and Spice
May 08
09:34 2012

New product activity is heating up in the large and diverse prepared sauces market, which covers a wide range of different product types, including pasta sauces, cooking sauces, bottled and table sauces and condiments, and salad sauces and dressings. Innova Market Insights (www.innovadatabase.com) has recorded consistently rising numbers of launches globally over the past five years or so, probably reflecting the increasing variety of meals and cuisines now being discovered by consumers.

“Increasing interest in foreign cuisines has been particularly significant for the cooking sauces category, which alone accounted for half of tracked global sauces launches in 2011, well ahead of bottled table sauces with over a quarter and mayonnaise and dressings with about a fifth,” says Lu Ann Williams, research manager at Innova Market Insights.

Despite the strong convenience image of the sauces market, Lu Ann Williams notes that there has been ongoing interest in health in evidence. Nearly 45% of 2011 global launches recorded by Innova Market Insights feature health claims of some kind, rising to over 50% for salad sauces and dressings, compared with 45% for cooking sauces and 38% for table sauces.

The sector has also taken interest in clean-label products on board, with 2011 launches featuring ‘natural’ recipes and ‘no additives/preservatives’ one of the key areas for product positioning, used by nearly 30% of total sector introductions.

The table and cooking sauces markets are both dominated by tomato-based products and are also seeing moves to spicier and more complex flavorings. The table sauces market has started to see more in the way of limited edition products with more unusual flavors, or to feature premium ingredients, such as balsamic vinegar, or to use a particular type of tomato. The range of barbecue sauces is also growing in many markets, with new variants typically introduced for the summer season, but all-year-round use also promoted.

Increasing use of unusual ingredients has already been in evidence for 2012, including wasabi and tequila, following on from 2011 launches featuring flavorings such as raspberry vodka and bourbon whiskey.

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • June 1, 2018Gluten Free Expo Slovakia
  • June 3, 2018Vinoble
  • June 4, 20188th WSO World Congress on Stevia Tasteful 2018
  • June 17, 2018The Excellence of Italian Food and Wine (Bellavita Expo)
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements