The global market for sauces and condiments is on track to increase from $172.8 billion in 2021 to $240.7 billion by 2028, according to a recent report from Dublin-based Research and Markets.
“The surge in demand for dry herbs is said to be responsible for the market for sauces, dressings and condiments expanding so quickly,” said the Global Sauces and Condiments Market (2022 Edition): Trends and Forecast Analysis Till 2028 report. “Some market players are aiming to produce sugar- and gluten-free condiments, which would fuel the market’s expansion over the projection period.”
Markets and Research attributes the majority of the future market shares to the Americas.
Key players mentioned in the report:
- Lancaster Colony Corporation
- B&G Foods Inc.
- TreeHouse Foods Inc.
- McCormick & Co.
- The Kraft Heinz Co.
- Whole Earth Brands Inc.
- ConAgra Brands Inc.
- Ken's Foods Inc.
- Newman's Own Inc.
- Del Monte Foods Inc.
One of the top reasons the report identified for this projected market growth is the launch of new products to meet the demand that is coming from younger generations’ interest in global flavors.
“Major manufacturers are also introducing new items as a result of the rising popularity of international cuisines in nations like Indonesia and India,” Research and Markets said. “In consequence, it is projected that this will propel the sector in the forecast period.”
Internationally inspired cooking sauces
Brooklyn, N.Y.-based Gotham Greens offers four different cooking sauces for retail and foodservice kitchens with flavor inspiration from Argentina, Uruguay and Italy.
The Gotham Greens Chimichurri cooking sauce comes from Argentine and Uruguayan cuisine.
“Our Chimichurri combines fresh basil with jalapeños and parsley to create a delicious marinade or sauce with a spicy kick,” the company said. “Drizzle on top before serving for extra bright, herb-forward flavor.”
From Italian cuisine, the company offers three different varieties of pesto.
Gotham Greens pesto flavors:
- Classic Pesto: “It’s a classic for a reason. Our Classic Pesto is made with heaps of our sustainably grown basil, high quality extra virgin olive oil, pine nuts, garlic, Parmesan cheese and coarse sea salt, and nothing else.”
- Spicy Pesto: “Some like it hot. Our Spicy Pesto includes fresh jalapeños for an extra kick. Try tossing with rigatoni, EVOO, and burrata for quick pasta dish that brings the heat.”
- Vegan Pesto: “Our Vegan Pesto is made from the very best ingredients — sustainably grown Gotham Greens basil, extra virgin olive oil, pine nuts, lemon juice, garlic and coarse sea salt — and that's it.”
The basil used in Gotham Greens’ pesto cooking sauces is grown fresh in the company’s own greenhouses.
“Gotham Greens’ produce is grown in 100% renewable electricity-powered hydroponic greenhouses,” the company said. “Its farms use 95% less water and 97% less land than conventional farming.”
By this summer, Gotham Greens says it will have 13 greenhouses, totaling more than 40 acres (1.8 million square feet) across California, Colorado, Illinois, Texas, Georgia, Maryland, Virginia, New York and Rhode Island.
The Kroger Co., based in Cincinnati, announced in February that it is expanding from carrying Gotham Greens products in 300 stores to approximately 1,000 stores by the end of 2023.
“Kroger and Gotham Greens share a commitment to building a more resilient and equitable food system, putting people and our planet at the forefront of everything we do,” said Viraj Puri, co-founder and CEO of Gotham Greens. “With increasing climate and supply chain related issues facing our food system, it’s more important than ever to bring innovative farming solutions that grow high-quality produce while using fewer precious natural resources. Gotham Greens is growing fast, and we look forward to bringing our brand to new markets in the coming months.”
Heinz spices up the classic ketchup
One of the most common condiments found in any retailer’s deli/prepared foods department is ketchup. The Chicago- and Pittsburgh-based Kraft Heinz Company is adding some heat to the classic category staple in its new HEINZ Hot Varieties line, which launched April 4.
“Nearly 50% of all US Millennial and Gen Z condiment buyers not only regularly use spicy sauces, but also actively seek a greater variety of spicy flavor options,” the company said. “Combined with the fact that topics like #spicy and #hotsauce are generating billions of views on TikTok, it’s clear fans can’t get enough of hot and spicy sauces.”
Three new HEINZ spicy ketchup flavors:
- Chipotle (medium)
- Jalapeño (hot)
- Habanero (hotter)
In addition to the three ketchups, Heinz launched its first ever hot sauce called the HEINZ Hot 57 Sauce. According to the company, it is the first time Heinz has launched a new product in its HEINZ 57 line in more than 10 years. It is described as a “red jalapeño twist” on the original 57 sauce.
“We know consumers are hungry for a wider variety of spicy sauces and flavors, and as a consumer-obsessed brand at the forefront of food culture, we saw an exciting opportunity to innovate around our fans’ evolving preferences,” said Lindsay Davis, brand manager of HEINZ innovation at the Kraft Heinz Company. “Listening to insights gleaned from our audience showed us that a sauce’s heat source really matters to them, which served as a north star in creating new products with curated and flavorful, pepper-specific bases.”
Frank's RedHot surveys spice lovers
In a survey conducted by market research company OnePoll, Hunt Valley, Md.-based McCormick & Company's brand Frank's RedHot found that 93% of respondents prefer some level of heat in their food.
The survey also discovered personaility and lifestyle differences between those who like spicy flavors and those who prefer mild flavors.
"Spicy food eaters are more likely to enjoy trying new things (76%), consider themselves attractive (62%), and are more content with their lives (66%) than milder heat lovers," the company said. "Those who like to kick it up a notch are also more likely to describe themselves as creative (54%), confident (51%), and adventurous (44%), as opposed to mild heat lovers who are more likely to describe themselves as empathetic (41%) and shy (37%)."
Sriracha captivates the world
By Jeff Gelski
Soumya Nair, global lead of insights business for the Kerry Group, based in Tralee, Ireland, said that sriracha continues to increase in use.
“In 2011 is when sriracha really blew up across the world, not just as a condiment, but it started getting into foodservice menus,” she said. “Experimental chefs were trying it out as an ingredient.”
Mainstream consumers who are not as adventurous may be willing to try sriracha and coriander or sriracha and nacho cheese, Ms. Nair said. More adventurous consumers may show interest in sriracha with pineapple or horseradish. Sriracha is being used as a seasoning on popcorn, shrimp coatings and chicken tenders.
“Gosh, sriracha is no longer just a condiment,” Ms. Nair said. “That red and green bottle is very special.”