Table of Contents
Introduction
-
- Definition
- Excluded
- Abbreviations
Executive Summary
-
- The market
-
- Figure 1: Total UK retail value sales of cooking/pasta sauces, 2008-18
- Segment performance
- Ambient wet sauces suffer rare decline
-
- Figure 2: Total value sales of cooking/pasta sauces, by main sector, 2012-13
- Market factors
- Impact of scratch-cooking
- Growth in 25-34s and C2s should drive growth
- Companies, brands and innovation
- NPD activity falls in 2013
- Dolmio stumbles
- Bisto and Knorr enjoy growth
- The consumer
- Usage of cooking sauces peaks among 25-34s
- Jars enjoy strong reputation for tastiness and ease of cooking
-
- Figure 3: Selected consumer perceptions of cooking sauces, by format, September 2013
- Salt-free recipes and 5-a-day messaging can help sauces overcome negative health associations
-
- Figure 4: Consumer attitudes towards cooking sauces, September 2013
- Preference for British stock ingredients peaks among over-55s
-
- Figure 5: Selected consumer attitudes towards stocks and gravy, September 2013
- What we think
Issues in the Market
-
- How can innovation restore growth in the Italian sauces sector?
- How can manufacturers respond to consumer interest in low/no-salt recipes in cooking sauces?
- How can operators drive enthusiasm for ethnic cooking sauces?
- What NPD opportunities are there in the stocks market?
Trend Application
-
- Trend: Make it Mine
- Trend: Extend my Brand
- Mintel Future Trend: East Meets West
Market Drivers
-
- Key points
- Pasta sauce sales are struggling but pasta itself is seeing solid growth
-
- Figure 6: Total UK value and volume sales and growth of dry and chilled pasta, 2013*
- Scratch-cooking remains a threat
-
- Figure 7: Scratch-cooking habits, by gender and age, October 2013
- New salt strategy is unveiled
- Slow growth predicted in real incomes
- Forecast growth in 25-34s and C2s bodes well for cooking sauces
-
- Figure 8: Trends in the age structure of the UK population, 2013-18
Strengths and Weaknesses
-
- Strengths
- Weaknesses
Who’s Innovating?
-
- Key points
- The number of new cooking and pasta sauces declines in 2013 after 2012’s peak
-
- Figure 9: Share of new cooking sauces and pasta sauces in the UK food market, 2009-13
- No additives and gluten-free claims come to the fore
- Tesco and Asda drive own-label’s share of cooking sauces NPD
-
- Figure 10: Share of new product launches within the UK cooking sauces (excl. pasta) market, by company (top ten), 2010-13*
- Philadelphia brings some big brand influence to the chilled sector
- Pasta sauces: Tesco and Asda cut NPD but Waitrose storms ahead
-
- Figure 11: Share of new product launches within the UK pasta sauce market, by leading companies, 2010-13*
- Dolmio increases share of NPD
-
- Figure 12: Share of new product launches within the UK pasta sauce market, by leading brands, 2009-13*
- Liquid and granules increase share of stock/gravy NPD
-
- Figure 13: Share of new product launches within the UK stocks/gravy market, by format type, 2012-13*
-
- Figure 14: Share of new product launches within the UK stocks/gravy market, by brand (top ten), 2010-13*
Market Size and Forecast
-
- Key points
- Cooking and pasta sauces record first annual decline since at least 2008
-
- Figure 15: Total UK retail value sales of cooking/pasta sauce*, 2008-18
- Stocks leap ahead while gravy loses momentum
-
- Figure 16: Total UK retail value sales of stocks, 2008-18
- Figure 17: Total UK retail value sales of gravy, 2008-18
- Segment forecasts
- Cooking/pasta sauces
-
- Figure 18: Total UK retail value sales of cooking/pasta sauces, 2008-18
- Stocks
-
- Figure 19: Total UK retail value sales of stocks, 2008-18
- Gravy
-
- Figure 20: Total UK retail value sales of gravy, 2008-18
- Forecast methodology
Segment Performance
-
- Key points
- Sauces suffer a rare decline in 2013
-
- Figure 21: UK retail value sales of cooking/pasta sauce, by sector, 2010-13
- Dry sauces sink
- Chilled sauces: a rare bright spot
- Sales of Italian sauces struggle, as only Indian cuisine escapes negative growth
-
- Figure 22: UK retail value sales of ambient wet and dry cooking/pasta sauces, by cuisine, 2011-13
- Italian
- Other cuisines
- Stocks and gravy
Market Share
-
- Key points
- Market leader Dolmio suffers a 7% sales fall, shrinking Mars’ market share
-
- Figure 23: Leading brands’ sales and shares in UK ambient wet and dry cooking sauces and pasta sauces market, 2012 and 2013
- Figure 24: Leading manufacturers’ sales and shares in UK ambient wet and dry cooking sauces and pasta sauces market, 2012 and 2013
- Colman’s troubles affect Mars
- Mixed performances for Premier Foods’ brands
- Bisto benefits from NPD activity
-
- Figure 25: Leading brands’ sales and shares in UK gravy market, 2012 and 2013
- Knorr remains top of the stocks in a thriving market
-
- Figure 26: Leading brands’ sales and shares in UK stocks/bouillon market, 2012 and 2013
Companies and Products
-
-
- Figure 27: Selected companies and brands in the UK cooking sauces, stocks and gravy market, 2013
- AB World Foods
- Blue Dragon
- Product range and innovation
- Brand communication and promotion
- Patak’s
- Product range and innovation
- Levi Roots
- Product range and innovation
- Brand communication and promotion
- Symington’s
- Ragu
- Chicken Tonight
- Mars
- Dolmio
- Product range and innovation
- Brand communication and promotion
- Uncle Ben’s
- Product range and innovation
- Brand communication and promotion
- Seeds of Change
- Product range and innovation
- Premier Foods
- Sharwood’s
- Product range and innovation
- Brand communication and promotion
- Homepride
- Product range and innovation
- Loyd Grossman
- Product range and innovation
- Brand communication and promotion
- Bisto
- Product range and innovation
- Brand communication and promotion
- Oxo
- Product range and innovation
- Brand communication and promotion
- Unilever
- Knorr
- Product range and innovation
- Brand communication and promotion
- Colman’s
- Product range and innovation
- Other brands
- Bovril
- Bertolli
-
Brand Research
-
- Brand map
-
- Figure 28: Attitudes towards and usage of brands in the cooking sauces, pasta sauces and stocks sector, August 2013
- Correspondence analysis
- Brand attitudes
-
- Figure 29: Attitudes, by cooking sauces, pasta sauces and stocks brand, August 2013
- Brand personality
-
- Figure 30: Cooking sauces, pasta sauces and stocks brand personality – macro image, August 2013
-
- Figure 31: Cooking sauces, pasta sauces and stocks brand personality – micro image, August 2013
- Brand experience
-
- Figure 32: Cooking sauces, pasta sauces and stocks brand usage, August 2013
-
- Figure 33: Satisfaction with various cooking sauces, pasta sauces and stocks brands, August 2013
-
- Figure 34: Consideration of cooking sauces, pasta sauces and stocks brands, August 2013
-
- Figure 35: Consumer perceptions of current cooking sauces, pasta sauces and stocks brand performance, August 2013
- Brand index
-
- Figure 36: Cooking sauces, pasta sauces and stocks brand index, August 2013
- Target group analysis
-
- Figure 37: Target groups, August 2013
-
- Figure 38: Cooking sauces, pasta sauces and stocks brand usage, by target groups, August 2013
- Group One – Conformists
- Group Two – Simply the Best
- Group Three – Shelf Stalkers
- Group Four – Habitual Shoppers
- Group Five – Individualists
Brand Communication and Promotion
-
- Key points
- Total adspend continues to slide as Unilever and Premier Foods slash budgets
-
- Figure 39: Advertising expenditure in the cooking sauces, stocks and gravy market, by product category, 2010-13*
-
- Figure 40: Share of advertising expenditure in the cooking sauces market, by company, 2012 and 2013*
- Mars continues to back Dolmio with substantial adspend
-
- Figure 41: Advertising expenditure in the cooking sauces market, by top ten brands*, 2010-13**
- Unilever and Premier Foods continue to dominate adspend in gravies and stocks
-
- Figure 42: Advertising expenditure in the stocks/gravy market, by leading companies, 2010-13*
Channels to Market
-
- Key points
- Supermarket giants dominate coking sauce, stocks and gravy sales
-
- Figure 43: Estimated UK value sales of cooking and pasta sauces and stocks and gravies, by channel, 2010-13
- Smaller stores lose ground
Consumer Usage of Cooking Sauces, Stocks and Gravy
-
- Key points
- Usage of cooking sauces peaks among 25-34s
-
- Figure 44: Adults who have purchased any type of cooking sauce in the past six months, by gender and age, September 2013
- More than one in four adults use ambient jarred cooking sauces at least once a week
-
- Figure 45: Frequency of usage of cooking sauces, September 2013
- Fewer than one in ten eat chilled tub sauces on a weekly basis
- Usage of stocks peaks among women
-
- Figure 46: Types of stocks used, by gender, September 2013
- Modern gravy formats engage younger consumers
-
- Figure 47: Types of gravy used, by age group, September 2013
Consumer Perceptions of Cooking Sauces
-
- Key points
- Jars enjoy strong reputation for tastiness and ease of cooking, but suffer from a processed image too
-
- Figure 48: Consumer perceptions of cooking sauces, by format, September 2013
- Families have a more positive perception of ambient jar formats
-
- Figure 49: Consumer perceptions of non-chilled jars of cooking sauce, by presence of children in the household, September 2013
- Lack of usage sees chilled tub formats suffer a low taste and quality image
Consumer Attitudes Towards Cooking Sauces
-
- Key points
- Salt-free recipes and 5-a-day messaging can help the sauces overcome negative health associations
-
- Figure 50: Consumer attitudes towards cooking sauces, September 2013
- High salt content remains a concern
- 5-a-day promise can add value
- Provenance, chilled exotic sauces and single-serve formats offer NPD opportunities for cooking sauces
- Regional recipes
- Single-serve sizes
- Slow-simmered sauce
- Nearly half of users are interested in using pesto in different ways
- Young cooking sauce users are the most likely to struggle to open jars
-
- Figure 51: Agreement with the statement ‘Cooking sauces in jars can be difficult to open,’ by age, September 2013
Consumer Attitudes Towards Stocks and Gravy
-
- Key points
- Preference for British stock ingredients peaks among over-55s
-
- Figure 52: Consumer attitudes towards stocks and gravy, September 2013
-
- Figure 53: Agreement with selected statements about provenance in stocks and gravies, by age, September 2013
- Only a limited variety of dishes go with gravy, according to three in ten users
- NPD opportunities in stocks
Consumer Target Groups
-
- Key points
- Three target groups
-
- Figure 54: Target groups, September 2013
- Chilled Choosers (33%)
- Ambient Fans (41%)
- Scratch Cookers (27%)
Appendix – Market Drivers
-
-
- Figure 55: Trends in the age structure of the UK population, 2008-18
- Figure 56: Consumer Confidence Index, monthly, January 2007-October 2013
- Figure 57: PDI and consumer expenditure, at constant 2013 prices, 2008-18
-
Appendix – Who’s Innovating?
-
-
- Figure 58: Share of new product launches within the UK cooking and pasta sauces sectors, by own-label, 2010-13
- Figure 59: Share of new product launches within the UK cooking and pasta sauces sectors, by storage, 2010-13
-
Appendix – Market Size and Forecast
-
-
- Figure 60: Total UK retail value sales of cooking/pasta sauces, stocks and gravies, 2008-18
- Figure 61: Best- and worst-case forecasts for UK value sales of cooking/pasta sauces, stocks and gravies, 2013-18
- Figure 62: Best- and worst-case forecasts for UK value sales of cooking/pasta sauces, 2013-18
- Figure 63: Best- and worst-case forecasts for UK value sales of stocks, 2013-18
-
- Figure 64: Best- and worst-case forecasts for UK value sales of gravies, 2013-18
-
Appendix – Market Share
-
-
- Figure 65: Leading manufacturers’ sales and shares in the UK gravy market, 2012 and 2013
- Figure 66: Leading manufacturers’ sales and shares in the UK stocks market, 2012 and 2013
-
Appendix – Brand Research
-
-
- Figure 67: Brand usage, August 2013
- Figure 68: Brand commitment, August 2013
-
- Figure 69: Brand momentum, August 2013
- Figure 70: Brand diversity, August 2013
-
- Figure 71: Brand satisfaction, August 2013
- Figure 72: Brand attitude, August 2013
-
- Figure 73: Brand image – macro image, August 2013
- Figure 74: Brand image – micro image, August 2013
-
- Figure 75: Profile of target groups, by demographics, August 2013
- Figure 76: Psychographic segmentation by target groups, August 2013
- Figure 77: Brand usage, by target groups, August 2013
- Brand index
-
- Figure 78: Brand index, August 2013
-
Appendix – Types of Cooking Sauces Purchased
-
-
- Figure 79: Most popular types of cooking sauces purchased, by demographics, September 2013
- Figure 80: Next most popular types of cooking sauces purchased, by demographics, September 2013
-
Appendix – Consumer Usage of Stocks and Gravy
-
-
- Figure 81: Types of stocks used, September 2013
-
- Figure 82: Types of stocks used, by demographics, September 2013
-
- Figure 83: Types of gravies used, September 2013
-
- Figure 84: Types of gravies used, by demographics, September 2013
-
Appendix – Consumer Perceptions of Cooking Sauces
-
-
- Figure 85: Most popular consumer perceptions of non-chilled jars of cooking sauce, by demographics, September 2013
-
- Figure 86: Next most popular consumer perceptions of non-chilled jars of cooking sauce, by demographics, September 2013
-
- Figure 87: Most popular consumer perceptions of chilled tubs of sauce, by demographics, September 2013
-
- Figure 88: Next most popular consumer perceptions of chilled tubs of sauce, by demographics, September 2013
-
- Figure 89: Most popular consumer perceptions of dry sauce/seasoning mixes, by demographics, September 2013
-
- Figure 90: Next most popular consumer perceptions of dry sauce/seasoning mixes, by demographics, September°2013
-
Appendix – Consumer Attitudes Towards Cooking Sauces
-
-
- Figure 91: Consumer attitudes towards cooking sauces, September 2013
-
- Figure 92: Agreement with the statement ‘I’d prefer to add my own salt to a cooking sauce than have it already in the product’, by demographics, September 2013
-
- Figure 93: Agreement with the statement ‘Chilled cooking sauces are too expensive’, by demographics, September°2013
-
- Figure 94: Agreement with the statement ‘I would like to see more cooking sauces from particular regions of countries’, by demographics, September 2013
-
- Figure 95: Agreement with the statement ‘I prefer to buy whichever cooking sauce is on promotion rather than sticking to a favourite brand’, by demographics, September 2013
-
- Figure 96: Agreement with the statement ‘I would like to see more chilled Indian and Chinese sauces available in the chilled cabinets’, by demographics, September 2013
-
- Figure 97: Agreement with the statement ‘I am interested in using pesto in different ways’, by demographics, September 2013
-
- Figure 98: Agreement with the statement ‘There is a lack of variety in single-serve cooking sauces’, by demographics, September 2013
-
- Figure 99: Agreement with the statement ‘It is cheaper to make cooking sauces at home from scratch than buy prepared sauces’, by demographics, September 2013
-
- Figure 100: Agreement with the statement ‘Pasta sauce made by an Italian producer is usually a sign of good quality’, by demographics, September 2013
-
- Figure 101: Agreement with the statement ‘I would pay more for cooking sauces that contained at least one of the recommended 5 vegetables-a-day’, by demographics, September 2013
-
- Figure 102: Agreement with the statement ‘It’s unhealthy to eat prepared cooking sauces on a regular basis’, by demographics, September 2013
-
- Figure 103: Agreement with the statement ‘Cooking sauces in jars can be difficult to open’, by demographics, September 2013
-
- Figure 104: Agreement with the statement ‘Pasta sauce which has been slow-simmered by the manufacturer is worth paying more for’, by demographics, September 2013
-
Appendix – Consumer Attitudes Towards Stocks and Gravy
-
-
- Figure 105: Most popular consumer attitudes towards stocks and gravy, by demographics, September 2013
-
- Figure 106: Next most popular consumer attitudes towards stocks and gravy, by demographics, September 2013
-
Appendix – Consumer Target Groups
-
-
- Figure 107: Target groups, by demographics, September 2013
-
- Figure 108: Consumer attitudes towards cooking sauces, by target groups, September 2013
-
- Figure 109: Consumer perceptions of cooking sauces, by target groups, September 2013
-
- Figure 110: Types of cooking sauces purchased, by target groups, September 2013
-
- Figure 111: Frequency of usage of cooking sauces, by target groups, September 2013
-
Back to top