By Donna Berry, Contributing Editor
With Americans’ renewed interest in turning on the kitchen stove, a number of food categories are experiencing impressive innovation and sales growth. This is because, even though many aspire to be Julia Child, most don’t have the time or the talent. Therefore, an increasing number of today’s home cooks rely on shortcuts such as ready-to-use sauces and related condiments.
“With the recession, consumers were eating out less, but wanted the same foods and flavors that they experienced at their favorite restaurants, just at home," says Sarah Hines, market analyst, culinary and meat, Danisco USA, New Century, KS. Ready-to-use sauces were an easy way to achieve this. “Since the recession has slowed, consumers are eating out a little more often; however, those flavorful sauces are still growing in the marketplace," she continues “In fact, some manufacturers are creating product-line extensions in order to attract more consumers."
First comes flavor
We all know flavor is No. 1 when it comes to food selection. And it appears that these days, not only must the food taste good, it must taste interesting, as consumers are tired of pouring a jar of red sauce onto a bowl of cooked pasta.
Today’s sauces are quite varied and range in consistency, from a viscous liquid (e.g., red pasta sauce) to a semi-solid product (e.g., pesto sauce). They can function as an integral part of the meal, such as marinara, to being an accessory, such as a dipping sauce. Somewhere in between there are sauces such as Alfredo, barbecue, cheese, cocktail, curry, hot, steak, and sweet and sour. Probably the only attribute all sauces have in common is cling. And it’s an important one, as once the sauce is applied to another food, which might be pasta, steak or even vegetables, the sauce must stick to the food and be part of every forkful so the flavor of the sauce is fully enjoyed.
As with many retail packaged foods and beverages, innovative flavor concepts are fueled by creations from high-profile chefs and television cooking shows. According to the publication “Condiments and Sauces: Culinary Trend Mapping Report" from market researcher Packaged Facts, Rockville, MD, and the Center for Culinary Development (CCD), San Francisco, mainstream America’s amped-up fascination with all things culinary has industrial sauce manufacturers exploring unique tastes and flavors that chefs have been working with for years. “Condiments and sauces are the fashion accessories of the culinary world, and today more than ever they are a necessary part of the ensemble as diners seek enhanced food experiences and more global flavors, especially in their home kitchens," says Kimberly Egan, CEO, CCD.
Victoria Vaynberger, marketing and consumer insights manager, David Michael & Co., Philadelphia, says: “The top sauces on American restaurant menus are staples—mayonnaise, tomato sauce, barbecue sauce, marinara—and offer familiarity and comfort for diners. But, adding flair to traditional sauces can deliver a much needed kick to a menu, as well as help the home cook add excitement to the family dinner. Current trends are leaning toward both spicy and ethnic flavors."
The CCD report profiles several trends in the sauce segment, including a unique spin on sweet and sour known as gastrique. This classic French reduction of sugar and vinegar is traditionally used in dishes with meat and fruit to balance out flavors. Think duck a l’orange. Today’s chefs are using gastriques in new and exciting ways with meat and fish, as well as desserts and martinis, and home cooks have started exploring use of such highly flavorful, yet low-calorie, sauces. This presents a huge opportunity for manufacturers to produce bottled gastriques for both cooking and cocktails.
Also from the French is the sophisticated relative of mayonnaise: aioli. This versatile condiment is often used as a sauce or base for sauces. Traditionally, aioli has a garlic flavor profile; however, today’s formulators are exploring all types of non-garlic flavors in aioli, including lemon, basil, chipotle, parsley, harissa and avocado. And through the innovative use of texturants, formulators can reduce and even eliminate the fat content of this traditionally calorie-dense sauce.
“Barbecue sauces also are taking on new dimensions as a result of the growing trend in the Korean bulgogi (barbecue) experience," says Julie Snarski, manager, culinary and foodservice development, David Michael & Co. “While recipes are as distinctive and varied as American barbecue sauces, we’ve designed a prototype using ginger, honey, soy sauce, onion, garlic, brown sugar, cream, sherry wine and Sriracha hot sauce. To further distinguish the recipe, cranberry flavor has been added, creating new dimension and sweetness, as well as adding a traditional American flavor to appeal to local tastes."
Caramelized flavors, often accompanied by actual caramelized pieces of fruits and vegetables, are a growing trend in all types of sauce bases. “We are seeing increased interest from sauce customers to use caramelized onion or caramelized apple to deliver both flavor and color," says Jason Armao, director, application and innovation, D.D. Williamson, Louisville, KY. “These clean-label ingredient tools enhance both savory flavor and visual appearance for consumers."
