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flavour As might be expected, the increase in delivery and takeaway, as well as restrictions on travel, has impacted consumer taste buds and requirements when it comes those allimportant additional sauces and condiments. WHAT’S TRENDING? “With many consumers having been prevented from taking a holiday abroad, or choosing not to, they have been travelling globally through condiments, and they like it hot!” reports Rachel Shoosmith, marketing manager at Creative Foods. “This explains why hot and spicy sauces, such as sriracha and chimichurri for instance, are now store cupboard staples. Other growing trends are regional American sauces, especially less common vinegary options, and African influenced sauces. “Standard ketchups no longer cut the mustard and so this popular favourite is now being customised with various ingredients, including protein. Black garlic is being added to create a deep umami flavour 34 I www.sandwichandfoodtogonews.co.uk
with notes of molasses and, in line with the importance of provenance, the inclusion of named varieties of tomatoes is a growing trend, as is the use of vegetables other than tomatoes to create a whole plethora of different ketchup flavours. “It is also interesting to note how table sauces are being positioned across the globe. In Europe this translates as 21% gluten free, 20% no additives or preservatives, 18% vegan, 12% vegetarian and 8% traditional. Contrast this with Asia where the figures are 4% gluten free, 14% no additive or preservatives, 3% vegan, 19% vegetarian and 8% traditional (Innova 2021 data).” According to Innova 2021 data, the total value of the global sauces and seasonings market is just over
200 billion Euros. Table sauces held an average 15% share of this market during the period 2017 to 2021. Europe had the biggest share of table sauces NPD (37%), driven by natural launches, vegan and keto friendly varieties, traditional and original recipes, free from claims, alcohol infused formats, handcrafted launches, global flavours, and limited editions. VEGAN INFLUENCE There are more and more vegan and vegetarian options being launched within new table sauces due to the growing importance of plant-based eating - reflected in the fact that they represent 13% and 9% of product launches respectively according to Innova, April to September 2021 data.
