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Consumers are looking to try new things while exploring celebrity chef-inspired meals in their own kitchens, but that doesn't mean they need to make everything from scratch. Consumers are seeking prepared sauces and soups, whether ethnic, spicy, barbecue, comfort food-inspired or beyond. Clean label is becoming more pervasive in soups and sauces, as consumers look for easy-to-understand ingredients, which creates challenges for product developers charged with creating great-tasting products that dont compromise on texture, viscosity, flavor or stability. Takeaways include: *Innovation in the soup and sauce markets is driven by healthy lifestyle choices and clean label *Consumers are seeking more pleasure from sensory attributes, such as taste, and craving more variety from their soups *Flavors such as ethnic and spicy are driving both soup and sauce taste profiles
July 10, 2015
Market Watch: Spotlight on Soups & Sauces
Gone are the days of basic sauces and condiments. With every sauce, from Korean barbecue to mole variations, consumers now can easily and conveniently recreate almost any dish—no matter its country of origin—via a ready-to-pour, heat-and-eat sauce or condiment.
Rethinking Soups & Sauces for Clean Label
As prepared sauces and soups continue to attract consumers, the demand for clean label—and lower fat, calorie and sodium content—is changing how formulators approach taste and texture.
The Last Bite
Consumers are becoming more adventurous when it comes to trying new soups and sauces; so much so that the demand for new and innovative flavors is pushing product developers to get creative in the food lab. As the clean-label movement continues to be a challenge for formulators, soups and sauces are no exception.
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