How and Why You Should Bring Vibrant Colours To Your Sauces and Dressings
Millennial and Gen Z’s Interest in Sauces
Ketchup, mayo and mustard have been staple sauces for many generations. However, the changing landscape of the European market shows that Millennials and Gen Z consumers are keen to experiment with innovative flavours.1,2
53%
of UK category buyers are willing to pay more for condiments or dressings with innovative flavours
And amongst the 16–34-year-old, the interest rises to 65%. Younger consumers explore social media and are inspired to re-create dishes at home adding their own personal twist. This is driving a demand for new and innovative sauces: from fruity, hot sauces to spicy barbecue or flavoured colourful mayonnaise – the options are almost limitless.1,2
Sauces and Dressings:
Colourful, Impactful & Healthy
Increasing demand for healthy sauces results in more natural product launches. Each year almost 20% of savoury sauce and dressing products have claims around naturalness and no additives and preservatives.
As consumers continue to seek authenticity, quality, and sensory indulgence, the artful fusion of colour and flavour with healthy and clean label ingredients will remain a cornerstone of culinary innovation in sauces and dressings across the globe.
In the last 3 years the average of 22% of sauce and dressing launches have a “vegan/vegetarian” claim in Europe2,3
The Influence of Colour in Sauces and Dressings:
A Visual Feast for Consumers
The colour of sauces and dressings is not merely a matter of aesthetics; it serves as a vital indicator for freshness, flavour, and quality. To achieve and maintain this important aspect, several parameters can significantly impact the shade of these culinary products, each playing a crucial role in achieving the desired visual appeal and consumer acceptance.
pH Levels
The acidity or alkalinity of sauces and dressings can influence their colour stability. Acidic ingredients like vinegar or citrus juices can brighten colours and prevent oxidation, while alkaline ingredients may cause browning or discolouration over time. Maintaining optimal pH levels during formulation and storage helps preserve the intended colour of the product.
Light Exposure
Exposure to light can accelerate colour deterioration and affect the shelf life of sauces and dressings. Using colours that are resistant to light exposure is a crucial factor to achieving the vibrant shades in end products.
Achieving the desired colour in sauces and dressings requires careful consideration of ingredient selection, processing methods, pH levels, light exposure, and the use of additives. Sensient’s extensive portfolio of natural colour and colouring foods solutions will help you to find the perfect shade for your application. Discover our innovation platforms for sauces and dressings here:
Natural Brown
The deep brown colour of balsamic-based glazes and reductions evoke a sense of depth and sophistication. Request a sample from Natural Brown to create vibrant brown shades in your application.
Palm-Free Colours
Consumers are looking for clean label and healthy ingredients in the products they consume. Take your sauce and dressings to green and clean level with Sensient’s palm and palm derivative free colour solutions.
Avalanche
Cream-based sauces and dressings, such as Alfredo and Ranch, feature a creamy white colour palette that exudes indulgence and sophistication. Discover Sensient’s Avalanche platform to bring whiteness/opacity to your product naturally.
Advanced Emulsion
Technology (AET™)
Sensient’s Advanced Emulsion Technology (AET™) and innovative equipment can help you overcome challenges in emulsions such as colour agglomeration, cap staining, and/or colour ringing.
