Sauces and Condiments are Hot Sauces and Condiments are Hot
Consumers are actively seeking enhanced culinary experiences. Condiments and sauces offer global flavors and tastes that can be enjoyed in restaurants or brought home to the kitchen.
[Editor’s note: The following feature is heavily based on the executive summary of “Condiments & Sauces: Culinary Trend Mapping Report” (June 2011, written by the Center for Culinary Development and published by Packaged Facts.) See more information at article’s end.]
February 2012/Prepared Foods -- Mainstream America’s amped-up fascination with all things culinary has led to tastes and flavors like umami, harissa and even tangy classic sauces that chefs have been working with (and enjoying) for years.
This interest in bigger flavors that condiments and sauces provide will continue to drive the food market. According to the “Packaged Facts Food Shopper Insights Survey” of March 2011, 53% of U.S. grocery shoppers “somewhat” or “strongly” agree they “like hot and spicy foods.” The percentage rises to 58% among Gen Y adults. The same survey revealed that a majority of adult shoppers seeking global foods purchase Mexican and Chinese/Japanese flavored items. However, a larger percentage of Gen Y adults than adult shoppers in general seek out Indian/South Central Asian and Middle Eastern flavors. This indicates a broad interest in global flavors of all kinds. (See chart “Foreign Fare.”)