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Consumer Survey: What Are They Really Looking For In A Hot Sauce?
The industry is moving towards an upscale market. A resounding 100 percent of the survey respondents listed flavor and ingredients as their top criteria for purchasing hot sauces. "Taste is the number one issue. Why consume it if it doesn't taste good?" said Jody Baze from Albuquerque, New Mexico. In fact, as manufacturers increase their flavor profiles, they are expanding their audience. In this industry that has been traditionally composed of men, a surprising 40 percent of the respondents were women, who seem to prefer sauces that enhance cooking. The thought that came through was: "What foods will this new sauce match best?" For example, a fragrant fruit sauce with habaneros might be perfect for grilled fish or other seafood, while a thicker, richer sauce might be used for a marinade.
In general, sauces with interesting flavors and unusual ingredients seem to be more popular right now--most of the respondents did not particularly like sauces that listed vinegar as the main ingredient. In fact, a large number of the respondents, such as Lorraine Heidecker, preferred fruit-based sauces. "I will buy a new hot sauce if it contains some sort of fruit (mangoes, pineapple, tamarind, peaches,) etc," she said. Chunky vegetables and identifiable peppers were also big plus. John Fentzer, Jr. from Unionville, Connecticut responded: "I buy based on the ingredient list, color and consistency. In general, I avoid any sauces that are weird colored, list generic 'hot peppers,' have ingredient separation, or are watery."
Source: http://www.fiery-foods.com/index.php?option=com_content&view=article&id=1770:consumer-survey-what-are-they-really-looking-for-in-a-hot-sauce&catid=71:statistics-and-trends&Itemid=77
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Prepared Foods Exclusive: Top 10 Trends in 2009 The new products of tomorrow certainly will not be bland, mild or boring. Looking ahead to 2009, Mintel forecasts that manufacturers will reach for exotic fruits and fresh, soothing flavors with a touch of spice to jazz up their new products. Nature-inspired aromas will also be a real hit. From food and drink to household and personal care, Mintel's leading new product expert, Lynn Dornblaser, is excited about new tastes and smells she expects to see hitting global markets soon: "Today's manufacturer is constantly looking for those tastes and aromas that stand out and capture shoppers' imagination. By adding exotic fruits and unusual ingredients to everyday products, companies give people the opportunity to experiment and move out of their comfort zones without breaking the bank." Mintel has identified seven flavors and three scents that will come into the limelight this year. These flavors and scents will spread across the globe, moving beyond their core market or country of origin, to become the heavy hitters of 2009. Mintel’s Flavor Forecasts for 2009:
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Persimmon
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Starfruit
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Lavender
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Cactus
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Chimichurri
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Peri-Peri
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Masala
“Overall, there continues to be a strong trend towards ingredients that can take some type of ‘natural’ position in the market, or are easy for consumers to understand,” says Dornblaser, director CPG Trends Insight, Mintel International, “products that are ‘all natural’ or have a natural focus are important to them. That is one reason, for example, why the sweetener stevia has received so much attention. It is said to be up to 300 times as sweet as sucrose but can be positioned as a natural ingredient.”
Source: http://www.preparedfoods.com/Articles/newsletter-business/BNP_GUID_9-5-2006_A_10000000000000475349
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On the Sauce In the U.S., these issues have prompted many consumers to alter their lifestyle habits and shopping practices. One of today’s most ubiquitous cultural transformations is consumers’ growing propensity to create more enjoyable experiences in the home, instead of going out. Dining habits have been influenced directly by this lifestyle shift. In fact, in April 2008, Mintel reported that 46% of U.S. consumers claimed to prepare more meals at home than they had the year before. Clearly, Americans were finding new ways to enjoy staying in and dining at home. According to Mintel Oxygen, the U.S. cooking sauces and marinades market achieved sales of $3.3 billion in 2007. Sales are projected to increase in coming years, but, recently, Mintel has observed a decrease in overall new product introductions. Mintel’s Global New Products Database (GNPD) reports that only 1,948 new sauces and seasonings products were launched in the U.S. in 2008--a 15% decrease from the 2,291 new products launched two years prior in 2006.
Sauces and seasonings present a prime platform for consumers to experiment with flavors and ingredients that may be new or unfamiliar to them. As American palates continue to diversify, consumers have become more intrigued with cuisines from all regions of the world. Additionally, the popularity of dishes that use authentic ingredients and traditional flavors is growing, as people look to create genuine dining experiences in their homes. This heightened awareness of an interest in global cuisine has, unsurprisingly, trickled into the cooking sauces and seasonings segment. Cooking sauces and seasonings are an easy, affordable way for even amateur cooks to add new flavor elements at home.
Source: http://www.preparedfoods.com/CDA/Articles/Feature_Article/BNP_GUID_9-5-2006_A_10000000000000547869
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Specialty Food Retail Hits $48 Billion in 2008 Even though 2008 was riddled with financial turmoil, the specialty food industry managed to ring up $48 billion in sales at retail, an 8.4 percent increase over 2007, according to the "2009 State of the Specialty Food Industry," a report from the National Association of the Specialty Food Trade, Mintel International and SPINS. At the same time, 57 percent of consumers are buying fewer premium brand brands. Instead, they're shopping for specialty foods for special occasions, and this is an opportunity for the specialty food industry, she said. Still, the cut backs have impacted suppliers in the specialty food industry. While 43 percent of specialty food manufacturers surveyed said their sales were flat or had increased, 58 percent of the manufacturers reported a drop in sales, and 17 percent had sales plummet 20 percent or more. Last year, manufacturers introduced fewer new products. In 2008, 2,349 new products were introduced vs. the 3,158 in 2007.
Source: http://www.gourmetnews.com/article/gn200904vH0bpO/Study:%20Specialty%20food%20retail%20hits%20$48%20billion%20in%202008
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Cooking Sauces and Marinades Mintel divides the cooking sauce and marinade market into three key segments: wet sauces, dry sauces and ethnic sauces. According to Mintel and Information Resources Inc. (IRI), the wet sauce segment accounts for more than half--$1.3 billion--of cooking sauce sales at food, drug and mass merchandisers (FDM), ex-cluding Wal-Mart.
Wet sauces, including the likes of barbecue sauces, Worcestershire/steak sauces, bottled marinades and liquid gravies, play directly to consumers’ need for convenience--requiring little to no preparation. However, from 2005-2007, sales of wet sauces at FDM grew just 1.8%, as private label products became more prevalent. The competitive prices of private label products are particularly attractive to consumers and (at least in the short term, in the face of current economic struggles) will continue to play a major role in the market.
Dry sauces (dry seasoning mixes) achieved FDM sales of $587 million in 2007 but have seen sales slow, losing to more convenient, ready-to-use items. Dry sauce mixes that require additional liquids are likely to continue losing favor to easier-to-use items.
Interest in ethnic and regional American cooking continues to rise, in part because of consumers’ increased exposure to different foods through travel and restaurants. Consumers are better educated about food and are more inquisitive; the popularity of the Food Network, adventure travel and cooking magazines illustrates consumers’ interest in both food and travel.
As such, Mintel’s report separates out sales of ethnic sauces (soy, teriyaki and other Asian sauces, as well as Mexican sauces). In 2007, ethnic sauces amounted to $330 million in FDM sales, up from $292 million in 2002. While the typical “ethnic” flavor profiles--Chinese, Mexican and Italian--are well-represented in the cooking sauce market, manufacturers can expand offerings by looking beyond the typical.
Source: http://www.preparedfoods.com/Articles/Article_Rotation/BNP_GUID_9-5-2006_A_10000000000000507078
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Authentic Regional Cooking Sauces of MexicoAccording to the Food Channel Trendwire, “The most dramatic progress will follow the usual pattern, starting among upscale independents and trickling down to fast-casual restaurants and other venues that boast high accessibility…Various news reports suggest that ambitious American chefs with Mexican roots are pursuing further education in regional Mexican cooking styles, either by traveling home to Mexico or accessing something more convenient.” Trendwire cites California-based El Torito, a chain of full-service, casual Mexican restaurants as an example, with its series of regional menus highlighting “The Real Flavors of Mexico.” The program began with Sonora in January and progressed every other month through Veracruz, Yucatan, Mexico City, Guadalajara and Oaxaca.
Trendwire reports, “While some of the items (such as fresh fish tacos) seem tame and familiar, others speak clearly of cultural integrity. The Yucatan menu, for instance, offered shrimp wrapped in a banana leaf with that region’s pibil sauce (based on fruit juices, garlic, cumin and achiote seasoning paste).” Authentic Mexican sauces and salsas appeal to a broad audience at retail. V. Richards, a specialty retailer in non-ethnic Brookfield, Wisc., caters to an above-40, Caucasian customer. And the store sells a lot of Mexican-style sauces. Beth Gramling, specialty foods buyer, says, “We have a large selection and carry a wide variety of heat levels." Brands include Inner Beauty, Café Tequila, Dragon Sauce and Bobby Flay's Mesa Grill hot sauce.
Source: http://www.specialtyfood.com/do/news/ViewNewsArticle?id=72
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