Condiments and Dressings - UK - December 2016
“Changing meal preferences have hit the demand for traditional condiments. Meanwhile, NPD focused around hot and spicy flavours and those inspired by world cuisines has so far failed to re-energise sales. Steps to re-engage users are much needed. With strong interest in versatility, suggestions for pairing condiments with different meals or using them as an ingredient in recipes can drive relevance.”
– Richard Caines, Senior Food & Drink Analyst
This report examines the following issues:
- Focus on versatility can support usage of table sauces
- Brands can leverage brand loyalty with multipacks of smaller bottles and restaurant chain-themed condiments and dressings
- Advertising the variety of flavours and giving more suggestions on pairings needed to increase pickled condiments usage
Consumer tastes are changing in terms of both types of meal eaten and flavour preferences. With nearly half of people eating meals traditional condiments go with less often than they used to do, sauces with new flavours from around the world will be important in driving usage, with hot and spicy flavours already explored in NPD (New Product Development).
Versatility is preferred in table sauces, with consumers keen on using products in a variety of ways. This means suggestions from brands for using condiments with a range of meals and as a cooking ingredient for different recipes will be beneficial to future growth.
Table sauces are generally added to a meal at the table as an accompaniment, although they can also be used as an ingredient in cooking. The market can be segmented as follows:
- Bottled table sauces include sauces such as tomato ketchup, brown and other thick sauces, such as barbecue and thick chilli. Also included are thin table sauces, including soy, Worcestershire, tabasco, thin chilli, oyster and fish sauce and other related varieties.
- Dish-specific sauces comprise those sauces that have traditionally been associated with a particular dish, such as mint (with lamb), horseradish (with beef), tartare (with fish) and apple (with pork). They are generally sold in jars rather than bottles.
- Vinegar including malt vinegar and balsamic, red wine, sherry, white wine, cider and other speciality vinegars.
- Salad sauces including mayonnaise, salad cream and salad dressings.
- Mustard includes the traditional varieties – English, French and German – and speciality mustards.
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