Demonstrating the continual rise of ‘exotic’ sauces, 89% of the 1,000 people surveyed said they would be “willing to try a new sauce if given the opportunity” – up 6% on 2017. This figure rises to 93% of 16-34 year olds.
That said, ‘traditional’ British sauces still reign popularity – the three most requested sauces being ketchup (58%), mayonnaise (52%) and, brand new for 2018, malt vinegar (40%).
For chicken, Brits prefer something a little hotter – 39% opting for peri-peri and 32% for chilli sauce. These should be branded rather than own labels though, with over half surveyed (52%) agreeing.
As well as greater interest over the sauces they are being offered, consumers they also care about the way they are served. To help become more environmentally friendly, 59% said they prefer bottled sauces on the table rather than old-fashioned sachets.
Jenny Tran, brand manager for Branston Foodservice (part of Mizkan, who conducted the research), commented: “Our research has revealed that condiments are becoming a huge staple from consumers when dining out, with a clear demand for new and exciting flavours.
“Operators should look to capitalise on this by utilising trends from around the globe.
“That said, it is still important for restaurants to be stocking more traditional sauces such as tomato ketchup and a broad variety will help to keep all consumers happy.”