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Home Solutions Categories Food manufacturing and processing Dressings and condiments
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Home Solutions Categories Food manufacturing and processing Dressings and condiments

Bring more flavours to the world

People love trying new dressings and condiments, often paying more for products that prioritise health, without compromising on taste or quality. It may sound simple, but these new ingredients and recipes pose challenges that only food science and deep production know-how can solve.

With 70+ years of food production knowledge built into our equipment, we can help you. Whether you produce mayonnaise- or tomato-based products, or want to develop new, exciting ones, we’ll help you get to market with the speed, quality and consistency you demand. All while streamlining operations, saving resources and boosting your profitability.

Capture growth opportunities in dressings and condiments

Consumers have spoken, but their wishes aren’t fully answered by the industry yet. Satisfy their appetites and you’ll capture big opportunities for growth.

Dressing on meat, 61% number

61% will pay more for a cleaner label

Although 61% of buyers in the UK are willing to pay more for natural ingredients1, 40% in Mexico look for natural ingredients2 and 43% in the U.S. look for “no artificial ingredients”3, only 3% to 4% of new dressings and sauces claim this4.

Dressings, 53% number

53% will pay more for new flavours

Over half of UK buyers will pay more for innovative flavours, and 39% are interested in the flavours of Indian, Chinese, and Mexican cuisine5. Flavour is the most important factor to 77% in Thailand and 50% in the U.S., when choosing a dressing or condiment6.

Sallad and dressing, 50% number

50% seek less fat, salt and sugar content

Half of buyers globally are willing to pay more for low fat, low salt and low sugar content7. In the U.S., 38% of consumers look for low-salt options when seeking healthier condiments8. In India, nearly half of consumers want to try healthier varieties of table sauces9.

Woman eating sandwich, 47% number

47% will pay more for functional ingredients

In the UK, 47% of buyers are willing to pay more for condiments and dressings with health-boosting ingredients10 But just 1-2% of dressings and table sauces launched in the last five years globally carry functional claims11.

It’s all in the sauce

Many dishes are defined by their dressing, and others change character completely just by replacing the sauce. So, take pride in bringing more flavour to the world, and embrace people’s appetite for even more variation.

It’s all in the sauce

Many dishes are defined by their dressing, and others change character completely just by replacing the sauce. So, take pride in bringing more flavour to the world, and embrace people’s appetite for even more variation.

Be flexible

To stay competitive in the fast-moving dressings and condiments category, you need to be up for change. Find out how we can help you meet current and future trends to satisfy the diverse tastes of your consumers.

Consumer trends drive need for flexibility

We asked our experts – Food Scientist Linda Carlstedt and Line Solution Manager Manuele Levati – to weigh in on how to overcome production challenges and stay competitive. In this article they will explain how to handle tricky ingredients efficiently, how to engineer foolproof recipes and how to be able to produce more varieties in a day.

 

“Our complete food production systems approach gives more than just perfect mixing,” says Linda Carlstedt. “It can help you fast-track development of new products and efficiently produce the longest list of SKUs in the industry.”

Woman and man discussing

Be consistent

One thing is sure. When a consumer drizzles their favourite sauce on their dish, they expect it to look, smell, taste and feel exactly as it did last time. Consistency, however difficult to achieve, is key.

Perfecting mayonnaise-based products

To find out the nitty gritty details of mayonnaise production, we conducted a three-year research project with hundreds of trials. This has yielded critical knowledge on ingredient behaviour and mixing, which is now embedded in our high shear mixers and our powerful prediction tool.

 

The prediction tool, run by experts in Lund, Sweden, optimises recipes for exact droplet size and distribution, allowing rapid development, replication, and scaling of any emulsified product. This reduces production time, energy, and ingredient costs while maintaining consistent, high quality. Lab trials further eliminate guesswork from formulation, ensuring product consistency, even with new equipment.

Mayonnaise in bowl

Perfecting tomato-based products

Consistent quality in tomato products hinges on standardisation, texturisation, and heat treatment. While conventional systems struggle with high-viscosity products, causing quality inconsistencies and ingredient waste, our solutions use steady measurement and mixing for superior consistency.

 

Our high shear mixing texturises tomato fibres, boosting viscosity and process repeatability, ensuring consistent quality even with variable raw materials. Homogenization further refines texture by altering microstructure, improving thickness, colour, and overall quality. It increases yield, reduces separation, and creates a smoother, glossier product.

Ketchup in bowl