Analysis: elevating flavour – deli sauces to capture market growth
According to Innova Market Insights, the global market for deli sauces and seasonings has grown at a compound annual growth rate (CAGR) of 6% during the past five years.
Trend analysts predict that the segment’s growth will stay steady during the next five years. By considerable margin, Europe leads the world in new product introductions, with Asia and North America following closely behind.
A review of these categories reveals that the majority of new product launches are for cooking sauces. Pasta sauces rank third, followed by table sauces in second place.
Table sauces: one system, many possibilities
Hydrosol has developed stabilising systems for various deli sauces that enable a wide range of new product ideas. One of its bestselling systems is part of the Stabisol range.
“This system is an absolute all-rounder,” reports Dr Katharina Burdorf, team lead product management at Hydrosol.
“It has become most established in classic applications like ketchup and red sauces, but it also provides the basis for many other formulations. Together with special spice mixes and extracts, it serves as a base for a curry sauce to accompany the traditional German currywurst. A mustard sauce is also no problem.
”Since the advent of Instagram & Co., culinary influences from around the world have added variety to eating habits, and the ingredients have become fixtures on supermarket shelves in many areas. Standards include Asian sauces like sweet & sour and sweet chili, which are popular for chicken nuggets and much else. Italian pesto has also become a widespread category.
“Using our stabilising system we’ve developed recipes for sauces inspired by traditional pesto versions. They’re ideal for pasta, while also permitting economical manufacture,” says Burdorf.
“In addition to these examples, other sauces with international flavour influences are possible.”
Reduced costs, enhanced nutrition
This flexible stabilising system was developed for products with different tomato and sugar contents. Accordingly, it also offers the possibility of producing lower cost formulations. Hydrosol uses carefully selected hydrocolloids and specific starches to substitute for the beneficial technological properties of sugar. They give the final products a pleasant texture and familiar mouthfeel.
The reduced sugar content can also be used for nutritionally optimised products. For example, as alternatives to calorie-heavy standard products, Hydrosol offers special formulations for children aged five to twelve, featuring kid-friendly flavours and improved nutritional content. With the help of this stabilising system manufacturers can use not just tomatoes, but also other vegetables like carrots or pumpkin in recipes and products so that parents can give their kids vegetables in “hidden” form.
Consulting and service
With the use of this technology, the Hydrosol team collaborates with manufacturers to provide solutions tailored to individual customers. A key component of the service package consists of these customised formulas.
Due to Hydrosol’s extensive knowledge and depth of detail gained from decades of ingredient research, its individual client advice and support are highly sought after. Simplified data administration and fewer stock keeping units (SKUs) benefit customers as well. Manufacturers can drastically cut their administrative costs by sourcing everything from one place.
“Our close relationships on the raw materials markets are also advantageous,” notes Burdorf. “Thanks to our supplier networks we can ensure good availability of needed raw materials. In addition, we can offer customers better terms. Since we typically source in large quantities, we get favourable pricing that we can pass on to our customers.”
