In Pasta Sauces—U.S., April 2007, Mintel examines the state of shelf-stable and refrigerated pasta sauces sold in FDM and natural foods retail channels. With FDM sales both in 2001 and 2006 at $1.5 billion, the market might appear flat. But this hides the fact that 2006 sales are actually a recovery from the negative effects of the low-carb diet fad, which culminated in a low point for the pasta sauces market in 2004. Mintel’s estimate of Wal-Mart sales brings the total pasta sauces market to $1.7 billion in 2006.

Pasta sauce is a mature market, with four in five respondents reporting usage in their households. Mintel reports on market size, segmentation, and distribution data covering retail sales for 2001-06, as well as a forecast through 2011. Companies and brands are analyzed in detail for a thorough understanding of product trends.

Competitive pressures on pasta sauce sales come from FDM sources like frozen foods and prepared deli selections, as well as from restaurants. Demographic trends are also challenging the market, such as the increasing number of smaller households, Hispanics, and older adults, groups who all use pasta sauces less than others.

However, consumer interest in healthy foods, along with companies’ and retailers’ embrace of the trend, presents the pasta sauces market with a positive direction. The addition of organic pasta sauce lines in mainstream brands and retail channels also supports growth. These and other opportunities are addressed throughout the report.

This report uses custom consumer research as well as Simmons NCS data analysis to provide insight into consumer behavior on the following issues, among others:

Types and amounts of pasta sauce used

Preferred flavors and brands

Attitudes towards organic pasta sauces

Brand loyalty and attitudes towards store brands

Reasons people do not buy pasta sauce

Using the findings in this report, industry participants can attain a better understanding of where the pasta sauces market is now, where it is headed, and how best to achieve their desired outcomes.

This report includes shelf stable (jarred and canned) and refrigerated pasta sauces. Both tomato-based and cream-based sauces are included, as are herb- and other vegetable-based varieties (e.g. pesto, made from basil, garlic, nuts, cheese or primavera, and vegetables).

Not included are:

Sauces that comprise a part of a meal kit or ready-to-eat meal

Pasta and pasta sauce meals (either shelf stable, frozen, or refrigerated)

Other Italian-type sauces (such as pizza sauce)

Tomato sauce, paste, puree, and canned or bottled tomatoes