Table sauces and seasonings are some of the most versatile products in the UK consumer cupboard and usage remains high. The total market has been in long-term volume decline since 2010, a trend that is expected to continue over 2015-20, with traditional sauces such as table sauces, salad accompaniments and dish-specific sauces struggling. Thin sauces such as soy have seen value growth, benefiting from consumers’ changing eating habits.

Moves to accommodate consumer concerns over sugar could provide a boost to the market, with 47% of users agreeing that they would be interested in sauces that used alternatives to refined sugar, although demand is not currently being met, with limited new product development (NPD) in this area.

Seasonings have fared a little better, benefiting from the increase in scratch cooking, although table salt has seen a six percentage point decline in usage over 2014-15 as consumers continue to cut back in an attempt to improve health.

This report examines the UK retail market for ready-to-eat table sauces, seasonings and pickles, chutneys and relishes.

Condiments are generally added to a meal at the table as an accompaniment, although they can also be used as an ingredient in cooking. The market can be segmented as follows:

• Bottled table sauces include sauces such as tomato ketchup, brown and other thick sauces, such as barbecue and thick chilli. Also included are thin table sauces, including soy, Worcestershire, Tabasco, thin chilli, oyster and fish sauce and other related varieties.

• Dish-specific sauces comprise those sauces that have traditionally been associated with a particular dish, such as mint (with lamb), horseradish (with beef), tartare (with fish) and apple (with pork). They are generally sold in jars rather than bottles.

• Vinegar including malt vinegar and balsamic, red wine, sherry, white wine, cider and other speciality vinegars.

• Salad sauces including mayonnaise, salad cream and salad dressings.

• Mustard includes the traditional varieties – English, French and German – and speciality mustards.

Pickles/chutneys/relishes

Seasonings include:

• Herbs (dried, wet, frozen and fresh) – defined as plants containing aromatic oils used to flavour cooking or added as a garnish.

• Spices – wet and dried vegetable materials such as roots, seeds and bark, sometimes powdered or crushed, which are also used to flavour dishes.

• Blends/rubs – includes blends of ground or crushed herbs and/or spices usually sprinkled over foods at any stage in the cooking process

• Salt and pepper

• Curry powders and curry pastes

Excluded

• Edible oils eg olive oils

• Cooking sauces

• Herb-flavoured crisps and snacks

• Herb racks

• Sales to the catering trade