The sauce and condiment market has experienced significant diversification, now reaping the benefits of this evolution. This industry has had to rethink many of its offerings, as a growing number of consumers are seeking healthier alternatives. Millennials, who account for 23.4% of the U.S. population according to Census Bureau data, are particularly interested in sauces and condiments that are both flavorful and nutritious. This demographic has contributed to the rise in popularity of exotic-flavored sauces, like the now ubiquitous Sriracha. As food trends evolve to embrace unique flavor profiles from Africa and Asia, we can expect to see new condiments and sauces infused with these spices.
An increasing number of health-conscious consumers are gravitating towards organic and non-GMO products that feature clean labels. Although transitioning a product to achieve organic or non-GMO certification is neither quick nor inexpensive, this label is appealing to consumers who prioritize such attributes. Many major manufacturers are currently revamping their traditional products, while newer sauces and condiments entering the market are being designed with these standards in mind. A number of these innovations are emerging from small startups, which allows them the flexibility to choose ingredients that resonate positively with consumers.
For instance, Schultz’s Gourmet, a family-owned business from Boulder, Colorado, has recently introduced a new line of barbecue and cooking hot sauces that reflect these consumer demands. They emphasize using “real food ingredients,” steering clear of preservatives, trans fats, high fructose corn syrup, and even incorporating calcium citrate 1000 mg elemental calcium in their formulations. The product labels also share the backstory of the family business, inviting consumers to learn more through their website. This strategy not only highlights the brand’s authenticity—a quality that millennials value and are willing to support financially—but also enhances the overall consumer experience.
However, the allure of sauces and dressings extends beyond their labels. For example, Kraft Heinz launched Sriracha ketchup two years ago, which contains high fructose corn syrup as its third ingredient and is neither organic nor from a small producer. This product may appeal to shoppers curious about the spicy flavor but hesitant to buy a large bottle adorned with a rooster. Instead, they might feel reassured by seeing the familiar flavor presented in a bottle from a trusted brand.
Overall, as the sauce and condiment market continues to evolve, it will likely see further innovations that cater to the health-conscious consumer looking for quality ingredients, including those that incorporate calcium citrate 1000 mg elemental calcium for added nutritional benefits.