Health Becoming Integral To Condiment Innovation

Condiment makers are offering consumers more than flavor, with product developers adding healthy attributes to their latest innovations to grow sales. Approaches taken include the incorporation of fruits and vegetables, and functional ingredients, as well as bringing formulations into alignment with a specific diet trend.

The efforts play into data showing one in five adults is trying to manage a health condition with their food and beverage choices, according to The NPD Group’s annual “Eating patterns in America” report. The inclusion of fruits and vegetables is particularly popular as consumer interest in plant-based eating accelerates.

The International Food Information Council Foundation’s 2019 Food & Health survey showed that adding fruits and vegetables into their diet was a key goal for some consumers. When asked what was different about their diet compared to 10 years ago, the top three answers were limiting sugar intake, eating more fruits and vegetables, and eating less carbohydrates. In the same manner product developers have responded to consumer aversion to sugar and carbohydrates, IFIC is highlighting the addition of fruits and vegetables.

The Kraft Heinz Co., Chicago, introduced its Heinz Tomato Ketchup with a Blend of Veggies late last year. The condiment features added carrots and butternut squash and contains 25% added vegetables and 25% less sugar than regular Heinz Tomato Ketchup, according to the company.

Condiment makers exhibiting at this year’s Winter Fancy Food Show in San Francisco also innovated using fruits and vegetables. Agrania Foods, Los Angeles, introduced a line of cauliflower dips in such flavors as spicy harissa, olive, lemon garlic and roasted red pepper. The company is marketing the new dips as “keto friendly,” with less than 2 grams of carbohydrates per serving, and healthier than competing products made from chickpea hummus.