With an increasing number of product types, sauces, dressings and condiments is facing increasing in-store competition for shelf space, whilst simultaneously also facing consumer concern over products’ artificial and unhealthy nature. Adopting increasingly flexible, light and consumer-friendly packaging instead of chunkier glass bottles or jars is one way to handle the issue, particularly in mass-consumption condiment types, with squeezable plastic bottles released by Rydberg one example of current trends.
Sauces, dresses and condiments faces contradictory drivers. Categories that are perceived as less traditional and more focused on mass-consumer convenience are seeing an increasing use of soft plastics due to the aforementioned need for consumer-friendliness.
Glass jars used to be the predominant packaging type within cooking sauces and pasta sauces, but now other types of packaging are taking market share, including plastic pouches, thin wall plastic containers and carton containers. Whilst plastic pouches are increasingly commonly used by Abba and Rydberg for their cooking sauces, ICA has in some cases opted for carton-based containers and Eriks Såser has resealable plastic containers.
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This report originates from Passport, our Sauces, Dressings and Condiments Packaging research and analysis database.
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