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Globe and Mail
2 days ago
- Business
- Globe and Mail
Global Condiments, Sauces & Seasonings Market to Surpass USD 359 Billion by 2030
"Global Condiments Market Research Report by Focus Reports Store" Industry Analysis Report, Regional Outlook, Growth Potential, Price Trends, Competitive Market Share & Forecast 2025–2030. According to Focus Reports Store, the Global Condiments Market is projected to grow at a CAGR of 4.22% from 2024 to 2030, reaching USD 358.96 billion by 2030. Looking for More Information? Click: Report Summary: Market Size (2030): USD 358.96 Billion Market Size (2024): USD 280.09 Billion CAGR (2024-2030): 4.22% Historic Year: 2021-2023 Base Year: 2024 Forecast Year: 2025-2030 Largest Region (2024): APAC Market Segmentation: Product Type, Packaging Type, Distribution Channel, Category, and Geography Geographic Analysis: North America, Europe, APAC, Latin America, and the Middle East & Africa $80 Million Sales of Plant-based Condiments in U.S. Signals Rising Demand for Organic & Vegan Condiments The global shift toward plant-based nutrition is driving significant growth across the vegan condiments segment. In the U.S. alone, organic sauces and dressings generated nearly $80 million in sales, according to the Good Food Institute, highlighting strong consumer momentum for clean-label, sustainable food alternatives. Consumers are increasingly choosing vegan options, such as dressings, sauces, and spreads made from nuts, seeds, or avocado, to align with sustainable, ethical, and health-conscious lifestyles. In India, Assocham reports that eateries and coffee chains are expanding their plant-based menus. Major restaurant brands like McDonald's, Subway, and KFC now offer more plant-based items in India than in the U.S., driving higher demand for egg-free mayonnaise and dairy-free sauces, particularly in the food service sector. Leading brands are responding. Unilever, for instance, has launched vegan mayonnaise and pledged to grow its plant-based portfolio while cutting its carbon footprint. Premiumization and Global Flavors Redefine the Condiments Market in 2024 The global condiments market in 2024 is evolving rapidly as consumers demand premiumization, clean-label ingredients, and authentic, globally inspired flavors. Mass-produced options are giving way to artisanal, small-batch sauces and dressings that emphasize quality and provenance. Key trends include umami-forward recipes, plant-based alternatives, fusion condiments, and ethnic flavors like gochujang, harissa, and fermented chili pastes. Brands such as Melinda's Hot Sauce and Mike's Hot Honey are expanding shelf share in upscale grocery, premium food service, and gourmet subscription boxes by offering unique, craft-inspired profiles that appeal to consumers seeking experiential eating and bold flavors. As premium and globally inspired condiments move into the mainstream, producers and retailers have a clear opportunity to differentiate through authenticity, sustainable sourcing, and distinctive taste experiences that resonate with today's quality-focused consumer. Condiments Market Trends Unilever Invests £40 Million in UK Condiments Expansion In November 2024, Unilever completed a £40 million upgrade at its Burton food factory in the UK, adding a second high-tech facility and expanding production lines for brands like Hellmann's. The site now produces 9 million jars and bottles monthly, boosting output efficiency by 13% over three years. Nestlé's MAGGI Targets Africa with New Dry Condiments In 2025, Nestlé's MAGGI brand launched new dry seasonings, including Khaleeji, Truffle, and Smoked blends, to meet growing demand for affordable, locally inspired flavor solutions across Africa. The launch reinforces MAGGI's position in everyday African kitchens. Quick-Service Restaurants & Cloud Kitchens Reshape Global Condiments Market The global condiments market is positioned for sustained growth as rapid expansion across the foodservice industry, led by quick-service restaurants (QSRs) and the rise of cloud kitchens, continues to reshape global consumption patterns. According to International Franchise Ownership, QSR outlets are projected to grow by over 2% through 2025, while the US foodservice industry alone is forecast to surpass $1.5 trillion in sales during the same period. Major operators, including McDonald's, KFC, and Domino's, are increasingly relying on branded sauces, flavor innovation, and portion-controlled packaging to enhance menu customization and meet rising consumer demand for convenience foods and experiential dining. Meanwhile, the surge in cloud kitchens, particularly in emerging markets, is driving fresh demand for diverse, high-quality condiments that elevate takeaway and home-style meal delivery. This shifting landscape highlights how condiments have become a vital, high-value category within the evolving foodservice ecosystem Asia-Pacific Strengthens Its Lead in the Global Condiments Market The Asia-Pacific region remains the largest contributor to the global condiments market, holding more than 43% of total share. Rising demand for meat and seafood dishes is driving this momentum, supported by trends like the growth of cultivated meat, with 10 new facilities opening across Asia and other regions in 2023 (GFI). Changing consumption patterns, especially in India, are fueling demand for ready-to-eat meals and convenience foods, with the WHO noting a clear rise in ultra-processed food intake. This is boosting sales of sauces, dressings, and seasonings as consumers look for authentic, easy flavor solutions at home. In response, global and local brands are launching wider portfolios, from fusion condiments to masala-based spreads, to meet evolving tastes. Fast food's rapid expansion and greater acceptance of global flavors continue to make APAC the strongest growth hub for the global condiments industry. Key Vendors Unilever Nestlé The Kraft Heinz Company Conagra Brands Del Monte Foods Associated British Foods Kikkoman Corporation McCormick & Company Other Prominent Vendors Hormel Foods Frito-Lay Mars NutriAsia AAK Three Threes Midas Foods International Sing Cheung The Kroger Ajinomoto Carl Kühne Lee Kum Kee Edward & Sons Trading Veeba Texas Pete Goya Foods Melinda's Edward & Sons Trading Marker Segmentation & Forecasts Product Type Wet Condiments Dry Condiments Packaging Type Bottles & Jars Sachets & Pouches Others Distribution Channel B2B B2C Category Branded Unbranded Geography APAC China India Japan South Korea North America US Canada Europe Germany UK France Italy Middle East & Africa Turkey Saudi Arabia South Africa UAE Latin America Brazil Mexico U.S. Private Label Food Market – Focused Insights 2025-2030 U.S. Frozen Food Market - Focused Insights 2024-2029 What Key Findings Will Our Research Analysis Reveal? Which Category provides more business opportunities in the global condiments market? What are the key trends in the global condiments market? How big is the global condiments market? What is the growth rate of the global condiments market? Who are the major players in the global condiments market? Why Focus Reports? 100% Customer Satisfaction 24x7 availability – we are always there when you need us 200+ Fortune 500 Companies trust Arizton's report 80% of our reports are exclusive and first in the industry 100% more data and analysis 1500+ reports published till date Post-Purchase Benefit 1hr of free analyst discussion 10% off on customization About Focus Reports Focus Reports, an esteemed Arizton Advisory & Intelligence subsidiary committed to delivering precise and insightful market research reports across all key geographies. Our unique selling proposition lies in our affordable pricing, accurate data, in-depth research, and presentation-ready reports. With us, expensive market research is outdated. We aim to be strategic, providing valuable data.
Time of India
5 days ago
- Business
- Time of India
India will have to feed 1.7 bn people by 2030: Ex-director of CFTRI
Mysuru: By 2030, India will need to feed 1.7 billion people, which is a staggering demand that poses a major challenge to the nation's food supply chain, said V Prakash, former director of CSIR-Central Food Technological Research Institute (CFTRI). Tired of too many ads? go ad free now He was addressing a national seminar on plant proteins held at the CFTRI auditorium on Friday. Prakash noted that the daily demand includes consumption at homes, events, meetings, and weddings. "No single food production unit can meet this demand. We need thousands of factories, especially as consumer preference is rapidly shifting towards ready-to-eat food," he said. "Food technology, research institutions, and scalable production units will be critical in addressing this need," Prakash said. Highlighting a growing concern, HS Savitri, retired professor of biochemistry, warned about the detrimental impact of viruses on crop yields. "Viruses are reducing agricultural productivity by 10% to 30% annually, leading to losses estimated at $15 billion per year," she stated. She emphasised the need for scientific interventions to protect key crops like bananas, paddy, and tomatoes. For instance, the banana virus alone caused a Rs 350 crore loss between 2007 and 2010, while paddy viruses result in an annual loss of around $1 billion. The event also witnessed the launch of a CFTRI-developed 'Protein Slice'—a plant-based product. Additionally, CFTRI signed a memorandum of understanding (MoU) with the Good Food Institute to foster collaboration in research and development of sustainable food technologies. CFTRI director Sridevi Annapurna Singh was also present at the event.
The National
5 days ago
- Business
- The National
Alternatives proteins will shape the future of food. So what's holding them back?
The global food system is at a breaking point. Climate change, population growth and supply chain vulnerabilities are exposing the limitations of traditional agriculture. Alternative proteins, whether plant-based, cultivated or derived from precision fermentation, offer a direct path to a more secure and sustainable future. The industry is projected to reach $290 billion by 2035, according to the Boston Consulting Group, fuelled by growing demand for these sustainable and ethical food choices. Yet despite the sector's potential, global regulatory frameworks are struggling to keep pace. The result is a patchwork of approvals, delays and inefficiencies that slow entry to market, restrict investment and limit global consumer access. What was once a niche industry is now a mainstream solution. Plant-based burgers are lining supermarket shelves, cultivated meat is already commercialised, cultivated seafood is nearing commercialisation, and precision fermentation technology is producing proteins that are making their way into everyday products. If you have tried oat milk in your coffee, or a protein bar made from alternative ingredients, you have already experienced this shift. Alternative proteins require anywhere from 45 to 97 per cent less land than conventionally farmed proteins, according to the Good Food Institute, offering a more stable and sustainable supply chain. These products also produce outsized environmental benefits. If the alternative protein remains on track to capture just over 10 per cent share of the global protein market by 2035, the industry will contribute to a reduction of 0.85 gigatonnes of CO2 equivalent worldwide by 2030, equal to decarbonising 95 per cent of the aviation industry. These products are also healthier alternatives, often formulated with less saturated fat, fewer additives and more sustainable ingredients. In several studies, including by the US-based National Library of Medicine, replacing animal meat with alternative proteins – like plant-based meats – led to significant decreases in unhealthy cholesterol. However, bringing an alternative protein product to the market requires navigating a maze of regulatory systems, each with different safety and risk assessments, approval timelines and labelling requirements. Some countries have established clear, science-based regulatory pathways, allowing companies to move efficiently from development to market. Others require years of safety evaluations and millions of dollars in compliance costs, leaving businesses uncertain about when, or if, their products will gain market access. This uncertainty is compounded in the event that an alternative protein enterprise seeks international expansion, a process that requires adherence to each jurisdiction's unique certification and testing processes, resulting in added costs, delayed entry to market, and ultimately, dampened investor confidence in a promising product. The lack of a unified approach creates inconsistencies that pose as barriers to global expansion, slowing the adoption of innovative solutions that promise vast benefits in public health, food security and sustainability. It is clear that early adopters like Abu Dhabi will provide a global model of responsible, sustainable growth within these future-oriented industries Global regulatory harmonisation is urgently needed for a faster, more efficient regulatory path to reach its full potential. Clear, consistent standards would enable alternative proteins to scale quickly, increasing their availability and meeting consumer demand. Just as the pharmaceutical industry benefits from international regulatory alignment through frameworks like the International Council for Harmonisation, a similar global consensus on harmonised food safety assessments and safety dossiers, common and portable (across country) safety tests, labelling would reduce redundancies and accelerate the sector's growth. Some governments are likewise stepping up to address these challenges, and encouraging progress is being made. In 2023, regulatory agencies in Singapore and the US signed an agreement to share safety assessments for cultivated meat, reducing approval timelines and demonstrating that international co-operation is possible. However, such bilateral agreements must expand into broader international protocols that establish standardised safety assessments, clear labelling requirements and mutual recognition agreements if the industry is to scale swiftly enough to tackle the challenges it aims to solve. The issue was a recurring theme at the Future Food Tech event in San Francisco I participated in earlier this year. Throughout panel discussions, breakout sessions and conversations with top industry leaders, the consensus was clear: regulatory fragmentation presents the greatest obstacle to progress, and global collaboration presents the surest way forward. Earlier this month, the US Congressional National Security Commission on Emerging Biotechnologies released its final report, outlining 50 recommendations, including several on streamlining regulations for biotechnology products. In a major one-day conference discussing the report, representatives of both the UK and Swedish governments voiced support for regulatory harmonisation in order to maximise the potential of biotechnology products, such as alternative proteins. As key global markets around the world reach the same conclusion – that streamlined, harmonised regulation is the path forward – it is clear that early adopters like Abu Dhabi will provide a global model of responsible, sustainable growth within these future-oriented industries. The question is no longer whether alternative proteins will shape the future of food – they will. The real question is which governments will take the lead in enabling the kind of regulatory consensus needed to support the industry's growth, and which will fall behind in a sector set to redefine global food production.
Yahoo
7 days ago
- Health
- Yahoo
Eating more of this ultraprocessed food is actually good for you and the planet, experts say
Researchers have linked a diet high in ultraprocessed foods, like hot dogs and french fries, to Parkinson's disease, cardiovascular disease, cancer, and premature death. But, it turns out, some ultraprocessed foods may not be that bad for you after all. A new report on ultraprocessed plant-based meats, by the Good Food Institute and PAN International, is touting the benefits of leaning on the food products, despite a recent decline in their popularity. 'Doctors and dietitians are reluctant to consider alternative proteins when advising patients on nutrition because they view these foods as ultraprocessed,' nutrition scientist Roberta Alessandrini, director of the Dietary Guidelines Initiative at PAN International, recently told CNN. 'Yet if carefully chosen, these foods can be a valid and helpful way to shift toward more plant-forward diets, which are good for people and the planet,' she said. While 'meatless' meat products are designed to replicate the taste and texture of meat - and some burger patties even 'bleed' - fake meat generally has a better nutritional profile than red meat, Dr. Frank B. Hu, a professor of nutrition and epidemiology at the Harvard T.H. Chan School of Public Health, told The New York Times earlier this year. 'The fat composition of beef is so undesirable for health that it's very easy to be better than that,' Dr. Walter Willett, a professor of epidemiology and nutrition at the school, told CNN. Willett noted that any important nutrients in beef, that plants lack, can be added to the meat alternatives. 'Animal products not only have too much saturated fat but lack polyunsaturated fat, fiber and many of the minerals and vitamins available in plants,' he said. But there are downsides. The Australian George Institute found in 2023 that although plant-based meat products are generally healthier than real meats, they can be higher in sugar. Another issue is the high sodium content. Red meat has less salt, but many would still season a steak before eating — sometimes consuming the same amount of salt as people eating higher sodium products, according to a randomized clinical trial in 2020. And while the higher cost of plant-based meats may have consumers still largely reaching for the real stuff, there is another hefty price tag that comes with the latter. The meat industry contributes 16.5 percent of planet-warming greenhouse gas emissions globally each year, according to the Center for Biological Diversity. Cutting back on meat products would have significant impact on curbing the ongoing global catastrophe, which already costs communities in the trillions of dollars each year in extreme weather-related disasters. 'There's such great urgency related to climate change, environmental degradation and public health that we need to give people as many options as possible, including plant-based meat alternatives,' said Willett. The American Heart Association advises people not to replace meats with highly processed substitutes, and choose 'high-quality, nutrient-dense plant-based foods' instead. Solve the daily Crossword
The Independent
23-07-2025
- Health
- The Independent
How ultraprocessed plant-based meats can benefit your health
A new report by the Good Food Institute and PAN International highlights the benefits of ultraprocessed plant-based meats, despite their recent decline in popularity. Though often viewed with skepticism due to being ultraprocessed, these foods can be a valid way to transition towards plant-forward diets, benefiting both personal health and the environment. Plant-based meat alternatives generally possess a superior nutritional profile compared to red meat, containing less saturated fat and more beneficial nutrients such as polyunsaturated fat and fiber. However, some plant-based meat products can be higher in sugar and sodium, although the sodium content can be comparable to that of seasoned red meat. Choosing plant-based alternatives significantly reduces environmental impact, as the meat industry contributes 16.5 percent of global greenhouse gas emissions annually.
