One in three people now want "exotic sauces" over British condiments when trying something new, according to new research.
The study, by Mizkan as part of its annual condiments survey, showed people are turning towards natural accompaniments with one in four looking for organic sauce choices compared to one in five in 2017.
Some 22 per cent are now requesting gluten free options too – up from 19 per cent.
The survey, which polled more than 1,000 people, found 89 per cent would try a new sauce if given the opportunity – an increase of 6 per cent. The figure rises to 93 per cent among 16 to 34 year olds.
It also highlighted the need for pubs to offer choice with 30 per cent being put off if a food outlet doesn't have a wide range of sauces.
Unsurprisingly though, despite the desire for choice, ketchup was still top at 58 per cent and mayonnaise at 52 per cent as the most requested sauces – the second year in a row.
Malt vinegar was new to the top sauces list though, coming in third place.
People also showed a desire for spice alongside the traditional condiments, with the research showed 39 per cent listing piri-piri sauce as their favourite with chicken, closely followed by chilli sauce at 32 per cent.
The survey also looked at packaging with bottled sauces increasing 7 per cent year on year as the drive away from sachets continued.
Some 59 per cent of people also said they preferred bottled sauce with 52 per cent saying operators should stock branded products over own label condiments.
Across the whole category, there has been continued growth with 82 per cent of people now using a condiment during lunch and dinner - rising to 92 per cent among 16 to 34 year olds.
Jenny Tran, brand manager for Branston Foodservice – one of Mizkan's products - said: "Our research has revealed that condiments are becoming a huge staple from consumers when dining out, with a clear demand for new and exciting flavours.
"Operators should be looking to capitalise on this, utilising trends from around the globe. With that said, it is still important for restaurants to be stocking more traditional sauces such as tomato ketchup and a broad variety will help to keep all consumers happy."