How and Why You Should Bring Vibrant Colors To Your Sauces and Dressings
Millennial and Gen Z’s Interest in Sauces
Ketchup, mayo and mustard have been staple sauces for many generations. However, the changing landscape of the market shows that Millennials and Gen Z consumers are keen to experiment with innovative flavors.
50%
of category buyers consider flavor a top factor when purchasing condiments.
(Mintel 2024)
Naturalness is another priority for these shoppers, with one in three seeking out a natural claim in condiment purchases (Mintel 2024), rising to 41% in Millennials and 39% in Gen Z. Versatility is also important, as 54% of consumers prefer condiments, toppings, and dressings that can be used in a variety of ways.
Sauces and Dressings:
colorful, Impactful & Healthy
Increasing demand for healthy sauces results in more natural product launches. Each year almost 20% of savory sauce and dressing products have claims around naturalness and no additives and preservatives.
As consumers continue to seek authenticity, quality, and sensory indulgence, the artful fusion of color and flavor with healthy and clean label ingredients will remain a cornerstone of culinary innovation in sauces and dressings across the globe.
Newly launched condiments are increasingly claiming “no artificial colors”, with use increasing 23% from 2020 to 2024 in the United States. (Mintel 2025)
The Influence of color in Sauces and Dressings:
A Visual Feast for Consumers
The color of sauces and dressings is not merely a matter of aesthetics; it serves as a vital indicator for freshness, flavor, and quality. To achieve and maintain this important aspect, several parameters can significantly impact the shade of these culinary products, each playing a crucial role in achieving the desired visual appeal and consumer acceptance.
pH Levels
The acidity or alkalinity of sauces and dressings can influence their color stability. Acidic ingredients like vinegar or citrus juices can brighten colors and prevent oxidation, while alkaline ingredients may cause browning or discoloration over time. Maintaining optimal pH levels during formulation and storage helps preserve the intended color of the product.
Light Exposure
Exposure to light can accelerate color deterioration and affect the shelf life of sauces and dressings. Using colors that are resistant to light exposure is a crucial factor to achieving the vibrant shades in end products.
Achieving the desired color in sauces and dressings requires careful consideration of ingredient selection, processing methods, pH levels, light exposure, and the use of additives. Sensient’s extensive portfolio of natural color will help you to find the perfect shade for your application. Discover our innovation platforms for sauces and dressings here:
Natural Brown
The deep brown color of balsamic glazes and reductions or barbecue-style sauces evokes a depth of flavor. Request a sample of caramel-free browns like Sienna™ or Sienna™ Fortis to create vibrant brown shades in your next project.
Natural Green
Popular profiles like green goddess, lime, pesto, and avocado all require bright green hues to meet consumer expectations. Take your sauces and dressings to the next level with blends using Sensient’s stabilized spirulina solutions in the Marine Blue™ portfolio.
Avalanche™
Cream-based sauces and dressings, such as Alfredo and Ranch, feature a creamy white color palette that exudes indulgence and sophistication. Discover Sensient’s Avalanche™ platform to bring whiteness/opacity to your product naturally.
Advanced Emulsion
Technology (AET™)
Sensient’s Advanced Emulsion Technology (AET™) and innovative equipment can help you overcome challenges in emulsions such as color agglomeration, cap staining, and/or color ringing.
