2011 New Products Annual: Salad Dressings and Sauces

According to Prepared Foods, more natural ingredients, reduce-calorie versions and allergy restrictions are standing as the primary trends that currently drive product innovation.

From 2008-2010, gluten-free products have grown by approximately 116.7% in dressings and vinegar. Gluten-free showed the most robust growth among dressing claims, followed by low/no-/reduced-allergen, low-/no-reduced-calorie, and no additives or preservatives.

Dietary and health considerations are generally linked to the salad category, but the decline of low-/no-/reduced-calorie claims likely reflects the fact that taste can be an issue, or consumers are finally warming up to the idea of "good fats" associated with olive oils or avocados, for example. Mustard, garlic and Caesar were ranked as the top three flavors.

Kosher, vegetarian and premium products have also grown, while organic products have declined between 2008 and 2010. Ethnic sauces experienced steady increases and are expected to experience continued growth. Meat sauces were among the fastest growing segment, fueled by the successful performance of barbecue sauces. The most important health claims to consumers are "MSG-free" and "low-sodium or "sodium free".