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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RECENT PRODUCT INTRODUCTIONS • BrannenGourmet Sweet Habanero B-B-Q Sauces • The Brooklyn Salsa Company The Mole • Conscious Choice Foods The Original Beer Pickle • First Field Jersey Ketchup • Ford's Foods Inc. Bone Suckin' Yaki HOW CONSUMERS USE CONDIMENTS Currently use % Ketchup 91 Mustard 86 Mayonnaise 84 Barbecue sauce 82 Steak/Worcestershire sauce 71 Soy sauce 71 Mexican sauces 66 Teriyaki sauce 55 Seafood/Cocktail sauce 53 Hot/Cajun sauce 48 Chili/hot dog sauce 44 Other Asian sauce (not soy or teriyaki) 34 Use as a condiment to serve with food % 81 74 70 62 50 48 50 31 42 35 33 Use as an ingredient to prepare foods % 35 38 40 44 39 43 36 36 16 26 18 19 21 Household Condiment Usage by Type, April 2012 Base: 2,000 Internet users aged 18+ SOURCE: MINTEL Determining which types of condiments are attracting consumers can help increase sales. Beyond the three staples of ketchup, mustard and mayonnaise, the most popular condiments include barbecue sauce, followed by steak sauce, soy sauce and Mexican sauces. Barbecue sauce is the condiment most likely to be used as an ingredient, in addition to being served as a condiment. • Gabbi's Mexican Kitchen Chile de Arbol Hot Sauce • Golden West Specialty Foods Gluten-Free Wok Mei • Kozlik's Canadian Mustards Triple Crunch Mustard • L.L. Ohana Mr. G's Hawaii-style Teriyaki • My Brother's Salsa Cranberry Orange Salsa • Simply Southern Gourmet Roasted Peach Mango Pepper Mustard • Tabasco Brand Products Tabasco Buffalo Style Sauce • Uncle Jim's Foods Wasabi Pepper Mustard • Vino de Milo Sizzling Summer Peach Hot Salsa TOP CONDIMENT CHOICES FOR DIFFERENT CONSUMERS All % 2,000 Ketchup 91 Mustard 86 Barbecue sauce 82 Mayonnaise 84 Steak/Worcestershire sauce 71 Soy sauce 71 Mexican sauces 66 Teriyaki sauce 55 Seafood/Cocktail sauce 53 Hot/Cajun sauce 48 Chili/hot dog sauce 44 Other Asian sauce (not soy or teriyaki) 34 Advanced Chefs % 301 92 91 85 86 83 84 78 67 61 63 49 Intermediate Chefs % 221 95 90 90 88 80 77 70 62 60 56 44 Basic Cooks % 423 91 86 81 84 67 68 65 48 51 43 39 Non Cooks % 531 87 79 75 77 59 56 53 44 41 34 38 48 36 28 26 Household Condiment Usage by Type, by Cooking Attitudes and Behavior, April 2012 Base: 2,000 Internet users aged 18+ SOURCE: MINTEL Consumers who cook frequently at home—and those who identify with having higher levels of cooking skill—use more condiments. The more-skilled home cooks are likely to use most types of condiments. Intermediate chefs are most likely to use ketchup and barbecue sauce; advanced chefs are more likely to select ethnic sauces. Editor's Note: Specialty Food Magazine is pleased to be working with Mintel on Research Spotlight. Mintel is a leading supplier of competitive media, product and consumer data. A 33-year reputation for delivering dependable and original market information has allowed Mintel to maintain Business Superbrand status in the U.K. Mintel's product line includes: Mintel Reports, a renowned market intelligence report series, publishing more than 600 reports annually covering the U.S. and Europe; and Mintel's GNPD, the Global New Products Database, which monitors worldwide product innovation in consumer packaged goods markets. For more information call 312.943.5250 or visit www.mintel.com. NASFT members may purchase Mintel's condiments report at a 10 percent discount. Denise Shoukas is a contributing editor to Specialty Food Magazine. JANUARY/FEBRUARY 2013 111