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Ethnic flavors gain favor in cooking sauces
date:Apr 16, 2013
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Naturalness is a real opportunity because the barrier is people who are concerned about the number of ingredients, Mr. Turner said. Products with fewer ingredients and certainly ones that are additive- or preservative-free and MSG-free are real drivers.

Low-sodium, low-sugar, and low- or nonfat products also may entice consumers, he added.

In spite of recent innovations and new flavors, most launches since 2009 were traditional, tomato-based sauces, according to Mintel.

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12/22 05:08