Posted onMay 14, 2016
Sauces commonly add an extra kick of flavour to other food items, with excellent ethnic food examples being chillies and soy-based sauces.
Spicy chilli/pepper variants are some of the most dynamic in sauces, dressings and condiments, with Asia Pacific, Eastern Europe and North America all posting a value CAGR of 6% over 2008-2013. In particular, value growth has been rapid in Vietnam, India and Indonesia. Saucebased
ingredients like wasabi, native to Japan, are now also grown in the UK, thanks to its liking for spicy food.
Asia Pacific is also the home of soy-based sauces, which are growing rapidly in value in Russia, posting a value CAGR of more than 12% since 2008. In Russia, they are similar to traditional seasonings like Maggi Würze, a dark hydrolysed vegetable protein-based sauce with soy.
Spicy chilli flavours have been so well received that they are gaining popularity in areas outside meal solutions for maximum taste stimulation. Products featuring chilli have been launched in chocolate confectionery, such as British artisanal manufacturer Montezuma’s range and Lindt & Sprüngli AG’s Excellence 70% dark chocolate with chilli.
For interest and for evoking memories, consumers are seeking more from their food than an
excellent taste profile – they are also increasingly interested in its origins. Manufacturers can add
value by introducing taste variations as new brands or brand extensions of existing ranges.
With travel-based research as its ethos, and in response to the growing popularity of Latin American fajitas, The ComplEat Food Company introduced its unearthed spicy guacamole dip in Waitrose in Page 2 of 3
the UK in September 2013 as a new snack. Possibilities exist for ethnic product development in many areas, and there is certainly potential for more dishes originating from Africa or the Caribbean as these are relatively unknown in the West. Companies can benefit by using local
knowledge to identify potential opportunities.