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.

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T. HASEGAWA

T. HASEGAWA

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.

CBD Applications

SAUCES

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.

+109%

EEL SAUCE

+109%

BLACK SAUCE

+72%

KOREAN BBQ

THE ‘ANYTIME SAUCE’

‘Anytime sauces’ which have multiple uses are growing in popularity, meeting consumer demand for simple and accessible products.

Coockwell & Company Mojo Marinade + Dressing Sauce

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.

Chimichurri Sauce

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).

Croix Valley Special Reserve Blueberry

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

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.

PINEAPPLE SAUCE

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.

SPREADS

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.

+54%

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.

+96%

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.

+127%

HARISSA

+64%

CREAM CHEESE

Menu incidence Q4 2016-Q4 2019
(# menu mentions)

Quickly Growing Spread Trends

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.

+57%

HERB FLAVOR

+41%

FRUIT FLAVOR

+10%

VEGETABLE FLAVOR

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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.

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MENU EXAMPLES: INNOVATIVE DIPS

BEET HUMMUS

Beatnik. This LTO features beet hummus with blue cheese, roasted pepitas, fried garbanzos & basil oil.

*Source: Mintel