Sauces, condiments, and dressings—created centuries ago to disguise not-so-fresh foods—are now a global multibillion dollar industry. No longer afterthoughts, they’re a recipe’s passport to distinction. These days, we see sauces donning grocery store shelves down many aisles, in forms ranging from powder to ready-to-eat.
We also see consumers demanding bolder flavors, faster routes to a home-cooked meal and healthy, wholesome, “clean” labels. Sauces, salsas, dips, and dressings fly off grocery store shelves as shoppers seek options to get dinner on the table with little effort and limited time.