Table sauces and cooking ingredients are seeing strong growth, with dips also showing vigour in various markets. Clean and ethical labelling, health and convenience continue to shape innovation. There is also a growing preference for premium and niche product categories, as consumers strive to emulate gourmet dishes and ethnic cuisine. This report also provides a case study of a successful brand in China.
In recent years, table sauces and cooking ingredients have largely propelled the expansion of sauces, dressings and condiments. China, Turkey, India, Vietnam and Indonesia are leading growth markets, owing to rising disposable incomes and consumers trading up to better quality, packaged variants.
Maturity in some categories, combined with increasing consumer awareness of ethical labelling, has seen competition intensifying. Leading brands have introduced new product variants, including egg-less and vegan choices. This has given dynamism to otherwise stagnant categories, which previously relied on habit and product familiarity to sustain purchasing.
Consumers continue to regard health as a key concern in sauces, dressings and condiments. This has shaped innovation across multiple categories, with fermented food categories like pickled products benefiting particularly, especially when healthiness is combined with other product benefits, like convenience.
With disposable incomes rising in multiple markets, more consumers are seeking premium products that help them to emulate the gourmet dishes seen in restaurants. Ethnic cuisines and sauces have gained interest globally, particularly Asian cuisine, driving new product launches by both major and artisanal brands.
Looking ahead, health will continue to be a key factor driving growth. This will come in the form of vegan, flexitarian-friendly and organic sauces, and those with health benefits. Premium trends will encourage innovation suiting varied consumption occasions, while ethical values will also shape innovation.
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