Sauces, Dressings & Condiments
Woe to the cook whose sauce has no sting.
—Geoffrey Chaucer, 14th-century poet
A dash of dressing can lead veggie-phobic children to beg for more salad. A quick marinade can give a novice cook the confidence of a pro. For consumers, that’s a lot of bang for their buck, and they’re seemingly always willing to clear pantry space for new sauces.
Sauce and marinade sales are poised to hit $4.3 billion by 2012, up from $3.3 billion in 2007. In part, that’s because sauces can transform food, bring restaurant flavors home and simplify the cooking process. As a manufacture, however, your process is anything but simple. To create one dressing, for instance, you’re likely to need multiple ingredients from multiple vendors.
Or, you could do it all with Batory: one vendor—and virtually every ingredient you could ever want. Because of our buying power and wide-ranging ingredient list, we can group together and deliver exactly the ingredients you need, exactly when you need them.
For all that, we do more than make deliveries. Committed to providing exceptional, individualized service, Batory Foods becomes a true business partner, helping you navigate the marketplace efficiently and capture market share in a competitive landscape. We like to think of it as . . . dressing for success.
For more information or sample request, please contact us and one of our account managers will get back to you shortly.
Key Ingredients
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Acidulants Condiments & Sauces Dairy Products Egg Powders Emulsifiers Fibers Flavor Enhancers Flours Fruits & Vegetables |
Gelatins Gums Malt Extracts & Syrups Maltodextrins Molasses Oils & Shortenings Peanut Butter Phosphates Polydextrose Polyols
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Preservatives Salts Seeds & Spices Specialty Syrups Starches Sugars Sweeteners Tomato Products Vinegar |
Download Industry Sheet
MARKET TRENDS
Today’s condiment counter differs dramatically from the ketchup stand of the past. Americans’ increased health consciousness and more adventurous taste buds open new opportunities for sauce manufacturers.
Aside from increasing demand for products with high-intensity sweeteners, the HFCS debate has spurred interest in sauces—including ketchup and mayonnaise—that use sugar.
Though the economy has more Americans eating in, work schedules leave them less time to cook. Consumers are reaching for marinades, which save time without sacrificing taste.
The Department of Agriculture’s dietary guidelines recommend that Americans limit sodium to less than a daily teaspoon. Sauce manufactures—including those that make traditionally salty Teriyaki, Worchester and soy sauces—are gaining traction with sodium-reduced and sodium-free products.
Indian flavors are hot in more ways than one. As Prepared Food Magazine notes, people want not just “spicy hot,” but full-flavored, authentic ethnic sauces and blends.
Bold flavor profiles in general are catching on. Some of the most popular include citrus, Asian fusion and pungent vinegars—especially rice vinegar.
Flavor preferences fall along gender lines: Women tend to crave fruity, sweet and milder flavors, while men go for smoky, spicy and rich flavors.
Indian flavors are hot in more ways than one. As Prepared Food Magazine notes, people want not just “spicy hot,” but full-flavored, authentic ethnic sauces and blends.
Bold flavor profiles in general are catching on. Some of the most popular include citrus, Asian fusion and pungent vinegars—especially rice vinegar.
Flavor preferences fall along gender lines: Women tend to crave fruity, sweet and milder flavors, while men go for smoky, spicy and rich flavors.
Aside from increasing demand for products with high-intensity sweeteners, the HFCS debate has spurred interest in sauces—including ketchup and mayonnaise—that use sugar.
Though the economy has more Americans eating in, work schedules leave them less time to cook. Consumers are reaching for marinades, which save time without sacrificing taste.
The Department of Agriculture’s dietary guidelines recommend that Americans limit sodium to less than a daily teaspoon. Sauce manufactures—including those that make traditionally salty Teriyaki, Worchester and soy sauces—are gaining traction with sodium-reduced and sodium-free products.