Specialty Food Magazine

JAN-FEB 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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RESEARCH SPOTLIGHT Condiments: A Boon for Home Cooks Consumers turned to condiments during the recent recession as a low-cost way to add interest to the rising number of meals they were preparing at home. But what happens now that purse strings have loosened and dining out is once again popular? BY DENISE SHOUKAS A n affordable way to add flavor to food, condiments are a top choice for consumers when cooking at home. During the worst of the recession, when shoppers snapped their wallets shut to higher-priced foods, they willingly opened them for condiments. Sales grew by 15 percent from 2007 to 2012 (4 percent when adjusted for inflation), to reach $9.7 billion; the highest growth coincided with the start of the recession. Future sales growth will hinge on inspiring home cooks to increase the number of products they use and the frequency, as well as offering better-for-you options and more ethnic and spicy flavor varieties. The condiment segment is vast. Mintel defines the category to encompass pickles, olives and relishes; mayonnaise; ethnic sauces, including Mexican and Asian sauces; sauces for meat, including barbecue, steak and Worcestershire sauces; and mustard, ketchup and other sauces, including hot, cocktail, dairy, horseradish and seafood sauces. 108 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

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