Abstract
Cooking sauces and marinades provide a relatively inexpensive way of bringing variety to the daily menu. This report examines three segments of the cooking sauce and marinade universe, studying trends and products in wet sauces, dry sauces, and ethnic sauces.
In this report you will learn:
· How the interest in more sophisticated food - through real-time travel and armchair travel - has increased the variety of cooking sauces available for home use.
· The importance of restaurant-sourced products in the retail environment and how their growth - especially in an era of economic slowdown - is offering an alternative to foodservice.
· The importance of regional preferences, especially in segments such as wet sauces, primarily the barbecue sauce sub-segment.
· Cooking habits and usage of marinades and sauces among self-declared home cooks.
· The range of marinades and sauces used by home cooks - and the range of proteins on which these sauces are used.
· The reasons that non-users opt to avoid the category and how manufacturers and retailers can reach out to this group.
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