Specialty Food Magazine

Spring 2019

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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category spotlight These types of condiments are not overrunning traditional staples, but they are debuting on shelves in between legacy brands that are struggling to maintain the status quo as well as appearing on sandwiches on menus around the country. According to Mintel's "Condiments US, December 2017" report, steep declines between top brands in mayonnaise and mustard overshadowed the gains made by other sauces and pickles, olives, and relish segments. Many of the latter have innovated with unique and bold f lavors, new dayparts and occasions, and premium and international varieties. "While sandwiches continue to be an evergreen customizable medium for f lavors and textures, sandwich toppers are doing way more things these days to help customers avoid condiment fatigue," says Kara Nielsen, vice president, trends & marketing, CCD Helmsman, a consumer and culinary strategist company. "[Sandwich condiments] are offering a continued crop of inter- esting f lavors that meld with texture, are becoming more-nutrient- dense, and more forward with f lavor while being sensitive to lifestyle and dietary needs by using more plant oils and vegetables," contin- ues Nielsen. "All this speaks to consumers' personalized moods and needs at the moment." According to the Specialty Food Association's 2018 "State of the Specialty Food Industry" report, shelf-stable specialty condi- ments hit $2 billion in retail sales in 2017, up 5 percent from 2015. Though a smaller category at $429 million, refrigerated specialty condiments grew 17 percent in the same timeframe. Fresh and plant-based are among sales drivers, according to Mintel, which co- produces the report with SFA. Other opportunities that can drive the category include f lavor adventure and heat. Riding on the success and tremendous growth of hot sauce over the last eight years, adventurous millennials will continue to seek out new f lavors—often from around the globe—to spice up and innovate their food. Mature condiments with established recipes will also continue to innovate—expanding with f lavorful twists. Many mayonnaise brands now offer wasabi, chipotle, pesto, garlic, horseradish, and ginger f lavors, among others, according to Food Processing, a food marketing group. Ketchup varieties will include chipotle, ghost pep- per, sriracha, and sun-dried tomato, while mustard could feature garlic, bleu cheese, oregano, or everything bagel f lavors. Mintel notes that category overlap can also create opportunity along with communicating strengths, crossover potential, and quality. Darling Pickle Dips Spicy Pickle 56 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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