Patent Insights: Innovation in Sauces and Seasonings

• What you need to know

WHAT CONSUMERS WANT AND WHY

• Though flavour is the priority, some consumers also consider nutritional attributes like fibre or protein
• Graph 1: interest in different attributes of cooking/pasta sauces – ‘I would like to see more cooking/pasta sauces…’, 2024
• Consumers prioritise wellness and sustainability

PRODUCT INNOVATION TRENDS

• Brands are focusing on new packaging launches rather than new product launches
• Graph 2: % share of sauces and seasoning launches*, by launch type, 2020-25
• Brands enhance nutrition and use upcycled ingredients

THE PATENT LANDSCAPE

• The rising number of patents over the past four years indicates a surge in recent innovation
• Graph 3: patents related to salad dressings, sauces and seasonings, published each year, 2015-25
• China and South Korea are at the forefront of innovation in the world of sauces and seasonings
• Though patents are dominated by Asian companies, global giants are investing heavily in sauce and seasoning innovations
• Graph 4: top 10 organisations with granted patents for sauces and seasonings, 2025
• Elevate the nutritional profiles of sauces and seasonings
• High-protein claims may appeal to consumers who seek healthier sauces
• Recent innovations focus on protein fortification and maintaining protein stability
• Incorporate probiotics to provide health benefits
• Boost sauces and seasonings with micronutrients and fibre
• Brands are enhancing sauces and seasonings with nutrient fortifications while preserving taste, texture and colour
• Choose low-fat, low-sugar, low-salt options
• Nutrition claims are uncommon in sauce and seasoning launches
• Graph 5: % of sauce & seasoning* launches with selected nutrition claims, by region, 2020-25
• Low-fat claims can appeal to health-focused consumers
• Reinvent classic sauces with less sugar but uncompromised taste
• Use low-calorie sweeteners and methods like fermentation, ageing and pickling to enhance sweetness
• Recent flavourful launches with less salt
• Explore salt and sugar reduction techniques that do not sacrifice taste
• Repurpose by-products to boost sustainability
• From waste to taste
• Graph 6: percentage share of food and drink launches with an upcycled ingredient claim, by category, 2020-24
• Utilise leftover olive pomace in sauces and dressings
• Upcycled ingredients offer a promising solution to food industry waste
• Brands are finding innovative ways to valorise by-products and waste into creative culinary solutions

KEY TAKEAWAYS

• Key takeaways

APPENDIX

• Research methodology
• Key patent examples for sauces and seasonings