Germany is shaking up its ketchup scene, could the UK be next?
Research has found that between April 2016 and March 2017, almost one-fifth of new ketchup launches in Germany were made from ‘alternative’ vegetables.
Such launches have used pumpkin, carrot and beetroot as the main ingredients, but also fruits such as mango and plum.
Katya Witham, senior food and drink analyst at Mintel, where this research was carried out, said: “Besides attention-grabbing flavours, such innovations can help promote more natural and healthier connotations in ketchup, focusing consumer attention on the inherent goodness of fruit and vegetables.
“Given the rising competition from other table sauces, tomato ketchup manufacturers face the ongoing challenge of how to find ways to maintain consumer interest and to widen their products’ appeal beyond children and teens, reaching out to older, more sophisticated age groups.
“This requires close attention to consumers’ evolving demands and needs, as well as their preferences for new flavours and textures.”
Research by Mintel also found that almost half of German table sauce users singled out ‘no additives/preservatives’ as a characteristic that defines an ideal condiment.