Foodservice volume sales of sauces, dressings and condiments in 2020 are being heavily affected by restaurant and café closures. Consequently, remote working during lockdown is resulting in consumers preparing more meals at home, and so retail purchases of all sauces, dressings and condiments will show significant growth in 2020.
Social distancing is prompting a greater number of consumers to make grocery purchases through e-commerce. Although purchasing sauces, dressings and condiments from manufacturers’ e-commerce websites is still not widespread, the pandemic has encouraged more companies to invest in this channel.
The pandemic has increased demand among Portuguese consumers for foods and ingredients with health benefits. In this respect sauces, dressings and condiments has traditionally been perceived as unhealthy, due to the high quantity of preservatives and salt that it contains.
Foodservice is expected to recover from the dramatic drop in volumes experienced in 2020. Assuming that no further lockdown will be enforced, restaurants and cafés will gradually open again from 2021, and consumers will gradually regain their willingness to dine out, Volumes of sauces, dressings and condiments consumed in foodservice will return to their previous levels over the forecast period, and its current value will show healthy growth.
Once foodservice is operating again, consumers are expected to resume their interest in international flavours. Although Portuguese consumers have strong bonds with traditional dishes, prior to the pandemic they had been experimenting more with global cuisine, either by eating at international restaurants or by replicating these recipes at home.
Sauces, dressings and condiments will continue to be driven by brands that appeal to consumers’ demand for healthy ingredients. Bouillon, which includes gravy and stock cubes and powders as well as liquid stocks and fonds, is considered unhealthy due to its high salt content.
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