Sauces – the times they are a’changing

It has been an Australian icon for years – Tomato Sauce. It has been on our tables for as long as we can remember. We have even had tomato sauce flavoured crisps!!! We now have lots of other choices and Tomato Sauce is no longer the confirmed king of condiments.

In Australia, the favourite sauce rotates around a list of four; tomato, satay, BBQ and sweet chilli. You only have to look at the ads for the quick service chains to realise that sweet chilli is well and truly a favourite. BBQ is an interesting one, because there are as many different types as there are types of sauces.

Some research by international research body Innova Database found that we are looking for spicier and more complex flavour in our sauce. The research was based on the product releases over the last five years around the world.

There are basically two sauce categories; table sauces used primarily on food once it has been served and cooking sauces used as an ingredient when cooking. The table sauces category also includes salad dressings. The trend has been found in both.

It is the BBQ sauces that have had the most interesting changes, with new varieties being regularly released as special or limited editions.

Another innovation being seen is the individual pouches or sachets, more suited for single person households.

Lu Ann Williams, Innova Market Insights’ Research Manager, said, “Increasing use of unusual ingredients has already been in evidence for 2012, including wasabi and tequila, following on from 2011 launches featuring flavourings such as raspberry vodka, bourbon whiskey and blackberries.”

With health related issues, like wholegrain etc, being better known by the public, companies are developing and releasing products targeting this area. According to the research, about 45% of the sauce launches in 2011 has some health claim.

The clean label issue has also made an appearance with 30% of the sauce launches in 2011 having some wording on their label showing this. Clean label is about “natural” and minimising additives in the food.

There was a competition last year to come up with a flavour for crisps, it may not be long before a similar contest may happen for your favourite tomato sauce.