Dressings and Sauces trends

Mustard: The Condiment That Complements Everything

Toledo Blade, May 2013

According to the article, mustard is the condiment that goes with everything – meat, fish, vegetables, soft pretzels and more. The key takeaways from the article include:

  • Mustard comes in a wide variety of flavors such as black currant, herbes de Provence, brie, sherry vinegar and green Szechuan peppercorn.
  • Dijon is one of the most common and popular types of mustard. 
  • Although Dijon mustard has more bite than yellow mustard and less heat than many other mustard flavors, it is more versatile than the other types.
  • Dijon mustard may be used as an accompaniment to food, but also as an ingredient in cooking.
  • Dijon can add a rich, warm undertone to a cream sauce or a pungent depth to grilled meats.
  • Chefs should use Dijon with discretion because the mustard has a dominating taste and can overpower other ingredients.

Sauces Bring Flavor to the Forefront

Prepared Foods, March 25, 2013

According to the article, salad dressings, sauces and marinades inspire new flavors and meal ideas. The “Shopping for Health 2012” survey was referenced throughout the article and used as a benchmark for consumer demand, shopping behaviors and product innovation. Some key takeaways from the article include:

  • The cooking and simmer sauces category was an area many manufacturers explored and launched new products. This product category is projected for strong growth potential in 2013.
  • “Shopping for Health 2012” found 57% of shoppers have tried a new healthy recipe in the last year, which is an increase of five points from the 2009 survey. Manufacturers are increasingly producing quick-and-healthy meal options.
  • Other sauce categories capitalized on flavor trends including the use of bacon in soups and mustards, sauces featuring game meats like rabbit and venison, and expanding the balsamic flavor beyond salad dressings and vinegars to condiment sauces.
  • For marinades, sweet-hot and tangy-hot flavors are booming while sweet or sweet/tart flavors are favorites among barbecue sauces. 
  • The “Shopping for Health 2012” survey also found that consumers are more interested in protein and sodium content. Sodium was ranked as the top concern among label-reading consumers. 
  • Greek yogurt is being used more in dressings and dips as a healthier alternative. Olive oil and super fruit, such as Açai, are being touted as health improvers.
  • Balsamic, ranch and raspberry were the top three salad dressing flavors for new product innovations. Bacon, pomegranate and zesty flavors were also popular.
  • Among salad dressings, healthful and hotter, spicier flavors were the focus of innovation, especially products featuring the buffalo flavor.
  • Manufacturers may want to consider hotter, spicier flavors to compensate for fat that may be missing from reduced options.