* Top claims in global sauces and dressings include reduced-calorie, natural and non-allergen.
* Gluten-free claims grow notably.
* Mustard, garlic and Caesar rank as top three flavors.
Since 2007, dressings and vinegar launches have been on the decline. Global dressings and vinegar introductions went from 1,281 launches in 2007 to 1,233 in 2010. However, in observing the segment's top claims, more natural ingredients, reduced-calorie contents and allergy restrictions stand as primary trends that drive product innovation. From 2008-2010, the gluten-free stance grew by a notable 116.7% in dressings and vinegar.