The plant-based craze is expanding to bouillon in South Korea. The idea of plant-based in sauces, dips and condiments has generally been seen in mayonnaise-based table sauces so far in the country.
After the COVID-19 pandemic, consumers’ interest in camping started to soar in South Korea, backed by media exposure. The most popular trend is to enjoy camping with delicious food – cooking, eating, and drinking in nature – and barbecues are particularly popular when camping.
The retail volume growth of packaged kimchi is set to be stronger over the forecast period than in 2022. Kimchi, one of the traditional Korean dishes classified under pickled products, used to be made in each household, with this being a centuries-old tradition in the country, with November being Kimchi-making season, or Kimjang.
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Understand the latest market trends and future growth opportunities for the Sauces, Dips and Condiments industry in South Korea with research from Euromonitor International's team of in-country analysts – experts by industry and geographic specialisation.
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Sauces, Dips and Condiments
This is the aggregation of cooking ingredients and condiments, dips, pickled products, sauces, yeast-based spreads, and other sauces, dips and condiments. Excludes: Unpackaged/bulk sauces, dressings and condiments, such as unpackaged herbs and spice or instances where consumers bring an empty contained to be (re)filled. Excludes: Table salt, vinegar, baking ingredients, desiccated coconut, and cooking cream/milk/powder for cooking and baking.See All of Our Definitions
This report originates from Passport, our Sauces, Dips and Condiments research and analysis database.
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