The sauce market is diverse and the number of types of sauces is growing, whilst the product definitions are blurring between countries.
the past years the more traditional table sauces have developed with
new flavours and different packaging, and can now be seen being used as
dips and marinades – a far cry from the conservative character these
products had in the past.
A large proportion of condiments and
gravy stocks are now being produced in sachet or tube portions for quick
and easy use, as well as to facilitate long-term storage. For products
in tubes, the ability to squeeze the product out effectively is
essential and is fundamental to its ease of removal from the packaging