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Sauces Are Now The Hottest Thing On The Place
Images courtesy of Flamingo Estate, Algae Cooking Club, Truff, Ayoh, Yellow Bird Foods, & Jing // Illustration by Kate Walker
Since COVID, sauces have become the most popular thing on the dinner plate, spicing up budget cuts across the rest of the grocery bill.
Why It Hits: Ten years ago, most people were debating whether ketchup, mustard, or mayo was the best condiment on the plate. Now, diners have thousands of options… and that’s shot the US condiments market up more than 50% to $12 billion. Tasty.
Behind The Bottles: Is there such a thing as having too many sauces in the fridge? So far, the answer is “no” …especially as diners try to recreate the flavor profiles of eating out as much as they used to.
Condiment leaders like Kraft Heinz Co. are boosting sales by double digits with new takes on their classic lineup, including ketchup made with cane sugar and clean-ingredient versions through its Primal Kitchen brand.
There are also several startups that have entered the space, including Glen Powell’s Smash Kitchen, Graza, and Momofuku Goods.
Restaurants are getting in the game as well, with Chick-fil-A, Arby’s, and Panda Express now selling their sauces wholesale. KFC has even launched a new restaurant concept in Florida dedicated entirely to sauces.
Last Bite: While Bloomberg thinks the sauce market is starting to chill a bit, new technology could expand both the market… and palates. Kraft Heinz rolled out a digital sauce-dispensing machine in 2023, dubbed Heinz Remix. In just two years, the number of sauce combinations has increased from 200 to over 2,000. No wonder Kraft Heinz is splitting into two companies — a growth-focused sauce company in one hand and an everything-else company in the other.
Think of it as the grocery equivalent of Warner Bros. Discovery splitting into Warner Bros. and Discovery.
Next Plate: The hottest talking point at your next dinner party might be how many food-to-sauce combinations you can offer guests. Leave no dish dry.
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Today’s email was written by David Vendrell.
Edited, Polled, and Copy-edited by Kait Cunniff.
Published by Darline Salazar.