As noted, exotic flavours are seeing growing demand from French consumers and this, in turn, benefits products such as chilli sauces. Indeed, chilli sauces is a category which continues to grow in popularity with French consumers, with a range of options available to suit differing tastes.
Pickled products have long been a part of a French aperitif, but the growth and production of these vegetables, such as cornichons, has moved away from France to countries such as India, where their cultivation is much cheaper. However, there has been a recent revival due to the “Made in France” trend, with the launch of the Hugo brand by Reitzel SA, which uses a France-grown and processed cornichon.
In a cross-category trend, clean labels and reduced ingredients could help to boost brand image in sauces, dips and condiments. For example, as seen with the “five ingredient” sauces from Unilever’s Amora, including ketchup and mayonnaise varieties and with the latter also using only French eggs.
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Understand the latest market trends and future growth opportunities for the Sauces, Dips and Condiments industry in France with research from Euromonitor International's team of in-country analysts – experts by industry and geographic specialisation.
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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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