In recent years, consumers are increasingly favouring local ingredients and local recipes. There are also an increasing number of restaurants that highlight their local provenance.
Younger consumers are more open to new tastes and exotic flavours. For instance, this can be seen in chili sauces, with new flavours such as chipotle from the Mexican Herdez brand and the Brazilian Kenko's Molho de Pimienta.
Products such as monosodium glutamate will continue to be popular, despite health authorities warning about the high levels of salt. While there is expected to be a slowdown in growth of high-salt products, consumers sees them as a key flavour enhancer and will continue to purchase them over the forecast period.
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Sauces, Dips and Condiments
This is the aggregation of cooking ingredients and condiments, dips, pickled products, sauces, yeast-based spreads, and other sauces, dips and condiments. Excludes: Unpackaged/bulk sauces, dressings and condiments, such as unpackaged herbs and spice or instances where consumers bring an empty contained to be (re)filled. Excludes: Table salt, vinegar, baking ingredients, desiccated coconut, and cooking cream/milk/powder for cooking and baking.
See All of Our DefinitionsThis report originates from Passport, our Sauces, Dips and Condiments research and analysis database.
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