From Korean BBQ Sauce to Herb dips, we’ll explore every flavor profile in between. We’ll combine exciting new parings you normally wouldn’t see.
WE MAKE LIFE TASTE BETTER™
SAUCE, DIP AND SPREAD FLAVOR TRENDS
WHAT YOU NEED TO KNOW
ALL-PURPOSE IS MORE RELEVANT NOW THAN EVER
Home confinement is pushing consumers to cook more and multi-purpose sauces can allow for creativity in home-cooked meals.
SAUCES, DIPS AND SPREADS SHOULD BE EXCITING
A way to enhance dishes is through the use of sauces, dips and spreads, leaving room for adventurous flavor profiles and nontraditional pairings.
APPEAL TO BFY EATERS WITH PLANT-POWERED OPTIONS
Sauces, dips and spreads are one way to add a BFY boost to menu items as consumers strive to eat more plant-based foods.
DON’T FORGET ABOUT BREAKFAST AND BRUNCH
Brunch is a growing occasion for the entire category, prompting operations to use dips, sauces and spreads to inject more flavor and craveability into morning occasions.
FASTEST-GROWING SAUCE TYPES
Asian sauces like eel sauce and Korean barbecue are growing quickly on menus as consumers become exposed to and interested in flavors from Japan, China and Korea.
THE ‘ANYTIME SAUCE’
‘Anytime sauces’ which have multiple uses are growing in popularity, meeting consumer demand for simple and accessible products.
MOJO MARINADE + DRESSING
Coockwell & Company Mojo Marinade + Dressing Sauce can be used as a quick marinade for fish or meat or as a spread or dip on sandwiches and salads.
MARINADE OR FINISHING SAUCE
PC President’s Choice Memories of Argentina Chimichurri Sauce is made with parsley, garlic and cilantro. It can be used as a marinade, finishing or dipping sauce (Canada).
CONDIMENT OR GLAZE
Croix Valley Special Reserve Blueberry Infused Barbecue Sauce is described as an ‘amazing blend of fresh blueberries and sweet smokey flavors’. It is said to be perfect as a condiment or glaze for pork or poultry (US).
SPOTLIGHT: PINEAPPLE SAUCE
PINEAPPLE SAUCE HAS EXPERIENCED A 425% INCREASE ON USU MENUS FROM Q4 2016-2019. THE SWEET AND VERSATILE SAUCE IS OFTEN FLAVORED WITH OTHER SWEET FLAVORS LIKE RUM AND HONEY.
RA Sushi (chain). In early 2015 RA Sushi began to offer its Pineapple Cheese Wontons appetizer made with a pineapple cream cheese and served with a roasted pineapple dipping sauce.
FASTEST-GROWING MENU DISHES WITH SPREADS
High-protein and low-carb preferences are benefiting protein-rich spreads like patés and low-carb carriers like wraps and flat breads.
SPREADS ON CHICKEN WRAPS
BRUNCH AN OCCASION FOR SPREADS
The rise of brunch has introduced new dayparts and dishes that spreads can latch onto. Operators are using breakfast staples like toast, bagels, pancakes and waffles as a vehicle for spreads such as Nutella.
BRUNCH MENU SPREADS
QUICKLY GROWING SPREADS
Indulgent and spicy spreads like cream cheese and harissa are growing while items with less flavor and texture like lemon juice and olive oil are declining.
Menu incidence Q4 2016-Q4 2019
(# menu mentions)
DIPS: FAST GROWING FLAVORS
Vegetable, fruit and herb flavors are growing in dips as operators try to appeal to the BFY consumer with natural and plant-based ingredients.
FASTEST-GROWING DIP INGREDIENTS
SALSA ROJA + 131%
Salsas highlighting specific flavor profiles are growing as consumers expect more cultural authenticity from the spicy foods they love.
MENU EXAMPLES: INNOVATIVE DIPS
Beatnik. This LTO features beet hummus with blue cheese, roasted pepitas, fried garbanzos & basil oil.